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As soon as the mornings start to get crisp, I’m dreaming of fall desserts filled with spiced apples. This apple crumble is exactly what I’m looking for. It’s made with fresh Granny Smith apples, warm cinnamon, and that signature golden buttery topping with no oats, just pure crumbly goodness that tastes like true comfort. With just a few pantry staples and minimal prep, it’s the kind of dessert that makes the whole house smell amazing and keeps everyone coming back for seconds.
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Pin ItI can never decide if my favorite fall dessert is apple crisp with its crunchy oat topping or a classic crumble. There’s just something about a crumble’s sweet, buttery crumble that melts in your mouth and warms the soul that I can’t resist. The top layer is almost like the best part of a crumb cake, soft in the middle with golden, slightly crisp edges. This truly is the best apple crumble for fall, especially when served warm with a big scoop of vanilla ice cream slowly melting over the top.
Tips for Beginners
- Add more melted butter. If your crumb topping looks a little too dry, stir in another tablespoon of melted butter until it reaches that perfect, clumpy texture.
- Slice apples evenly. This well ensure they bake at the same rate and keep a consistent texture.
- Use almost any apple variety. If you use naturally sweet apples like Fuji or Honeycrisp, you might want to cut back on the sugar a bit. If you go with tart apples like Granny Smith or Braeburn, keep the sugar as is. Or even add a touch more if you like your crumble extra sweet.
- Use a parchment-lined sheet pan. It catches any bubbling juices that spill over, so I’m not stuck scrubbing the oven later.
Apple Crumble
Ingredients
Apple Filling
- 8 Granny Smith apples peeled and chopped into small pieces
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 2 tsp lemon juice
- 2 tbsp all purpose flour
- ½ tsp ground cinnamon
Crumble Topping
- 1¼ cup all purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 350ºF.
- Combine the apple filling ingredients in a large bowl until the apples are fully coated.8 Granny Smith apples, 1 tsp vanilla extract, ½ cup granulated sugar, 2 tsp lemon juice, 2 tbsp all purpose flour, ½ tsp ground cinnamon
- For the topping, whisk together the flour, sugars, cinnamon, and salt in a separate bowl. Add in the butter. Use a fork to mix into crumble.1¼ cup all purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ tsp cinnamon, ¼ tsp salt, ½ cup unsalted butter
- Pour the apple filling into a greased 9×9 baking dish.
- Sprinkle the crumble over the top.
- Bake for 40 to 45 minutes until the filling is bubbling and the crumbled topping is golden brown.
- Let the crumble sit for 10 to 15 minutes before serving. Enjoy!
Becky’s Tips
- Want more spice? Add a pinch of nutmeg or cloves to the filling.
- For an extra-crispy topping, pop the crumble under the broiler for 1–2 minutes at the end of baking. Keep a close eye on it so it doesn’t burn.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Apple Crumble Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F and grease a 9×9-inch baking dish.
Make the apple filling: In a large bowl, combine 8 chopped Granny Smith apples, ½ cup granulated sugar, 2 tsp lemon juice, 1 tsp vanilla extract, 2 tbsp flour, and ½ tsp cinnamon. Toss until the apples are well coated.
Make the crumble topping: In another bowl, whisk together 1¼ cups flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ tsp cinnamon, and ¼ tsp salt. Add ½ cup melted butter and stir with a fork until large crumbs form.
Add the apple mixture: Pour the apple filling into the prepared baking dish and spread evenly.
Add the topping: Sprinkle the crumble topping evenly over the apples.
Bake and cool: Bake for 40–45 minutes until the top is golden brown and the filling is bubbling. Let it rest for 10–15 minutes before serving.
How to Store and Reheat
I like to make this ahead of time during the holidays. If you’re prepping in advance, assemble the crumble and refrigerate it for up to 24 hours before baking. Be sure to let it sit at room temperature for about 20 minutes before it goes in the oven.
Leftovers keep well in an airtight container in the fridge for up to 4 days, and you can also freeze the fully baked and cooled crumble for up to 2 months by wrapping it well in plastic and foil. When you’re ready to enjoy it again, warm individual slices in the microwave or reheat the whole dish at 325ºF until heated through.
Serving Suggestions
I love serving this apple crumble warm with a big scoop of vanilla ice cream so it melts into all those sweet, spiced apples. It’s also delicious topped with some homemade whipped cream or a drizzle of caramel sauce. It’s the perfect addition to your holiday dessert spread!
