Apple Crumble

My flatmate Sarah stumbled home one rainy Tuesday evening with a crumpled paper bag of bruised apples from the market clearance bin. We stood in our tiny kitchen, peeling and slicing while debating whether to bake a proper pie or something simpler. The crumble won, mostly because I was too impatient for pastry dough and she had half a bag of oats in the cupboard. That evening became our thingwhenever apples were on sale or we needed comfort food, this crumble appeared on the table, steaming and cinnamon scented.

Last Christmas, I made three of these crumbles for our neighborhood potluck. One neighbor actually asked for the recipe before she had even finished her first bite, and another confessed to eating hers cold from the fridge at midnight. Theres something about this dish that makes people feel at home, whether they grew up with British puddings or not.

Ingredients

• 6 medium apples: Granny Smith brings necessary tartness while Braeburn adds sweetness, and both hold their shape beautifully
• 60 g (1/4 cup) granulated sugar: Just enough to draw out the apple juices without making them cloyingly sweet
• 2 tsp ground cinnamon: Warm, aromatic spice that makes everything taste like autumn
• 1/4 tsp ground nutmeg: A subtle background note that deepens the cinnamon flavor
• 1 tbsp lemon juice: Prevents apples from browning and adds brightness to cut through the buttery topping
• 1 tbsp all-purpose flour: Thickens those delicious fruit juices into a saucy consistency
• 125 g (1 cup) all-purpose flour: Creates the structure for your crumble topping
• 100 g (1/2 cup) unsalted butter: Cold butter is nonnegotiable here for that perfectly sandy texture
• 100 g (1/2 cup) light brown sugar: Adds caramel notes and helps the topping golden beautifully
• 50 g (1/2 cup) rolled oats: Optional but adds lovely crunch and makes it feel extra wholesome
• Pinch of salt: Balances sweetness and makes all flavors pop

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

Check price on Amazon

Preheat your oven:

Get your oven to 180°C (350°F) and butter a baking dish about 20 x 25 cm so nothing sticks later.

Prepare the apples:

In a large bowl, toss your sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour until every piece is coated.

Make the crumble:

Mix flour, brown sugar, oats if using, and salt in a bowl, then rub in cold butter with your fingertips until it looks like coarse crumbs.

Assemble everything:

Spread your spiced apples evenly in the buttered dish, then scatter the crumble topping all over the surface.

Bake until golden:

Bake for 35 to 40 minutes until the topping is golden brown and you see those apple juices bubbling up around the edges.

Let it rest:

Allow the crumble to cool for at least ten minutes before serving, which helps the fruit juices thicken slightly.

Save

I once forgot the oats entirely because I was distracted by a phone call, and honestly nobody noticed. The crumble was still buttery and crisp, just slightly finer in texture. Sometimes the simplest versions are the ones people remember most fondly.

Making It Your Own

The crumble topping welcomes all sorts of additions. Chopped walnuts or pecans folded into the crumble mixture add wonderful crunch and nutty flavor. Half apples and half pears creates a more complex fruit profile that feels slightly elegant.

Serving Suggestions

Warm crumble deserves something creamy alongside it. Vanilla ice cream melts beautifully into those spiced apple juices, while traditional custard makes it feel properly British. Whipped cream or even Greek yogurt work surprisingly well too.

Make Ahead Wisdom

You can assemble the entire crumble up to a day ahead and keep it refrigerated, covered tightly. Add an extra five minutes to the baking time if baking from cold. Leftovers reheat beautifully in the microwave or a low oven.

• Wrap any leftover crumble well and it keeps for three days in the fridge
• The topping softens overnight but still tastes wonderful
• This recipe doubles easily for a 9x13 inch pan when feeding a crowd

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

Check price on Amazon

Save

Theres something deeply comforting about a dish that turns humble ingredients into something so inviting. This apple crumble has become my go-to for bringing people together around the table.

Recipe FAQ

→ What apples work best?

Granny Smith and Braeburn varieties hold their shape beautifully during baking while developing a lovely sweetness. Firm, tart apples balance perfectly with the sweet crumble topping.

→ Can I make this ahead?

Prepare the apple mixture and crumble topping separately up to 24 hours in advance. Store in the refrigerator, then assemble and bake when ready to serve. Leftovers reheat wonderfully.

→ Why use cold butter?

Cold butter creates distinct pea-sized pieces that melt during baking, producing those irresistible crispy pockets in the crumble. Room temperature butter would blend too smoothly, losing that characteristic texture.

→ How do I know when it's done?

The crumble should be rich golden brown and you'll see thick, bubbling fruit juices around the edges. The apples should yield easily when pierced with a knife, typically after 35-40 minutes at 180°C.

→ What can I serve with it?

Warm with vanilla ice cream creates a classic temperature contrast, while traditional British custard adds creamy richness. Whipped cream or a drizzle of cold heavy cream also complement the warm, spiced fruit beautifully.