This Apple Crumble (Apple Crisp) recipe is the perfect cozy apple dessert. Made with sliced apples and an Oat Apple Crumble Topping, it comes together very easily, can be made ahead, and can also easily be scaled to whatever size you need - a small batch apple crumble or one which can feed a crowd.
Table of contents
- Apple Crumble - The Perfect Apple Dessert
- How to make the best apple crumble
- Large Batch or Small Batch Apple Crumble
- How to reheat Apple Crumble
- The best apples to use for Apple Crumble
- Can I add other Fruit to this crumble?
- How to prepare Apple Crumble ahead of time
- FAQ for Apple Crumble
- For more apple recipes, check out:
- Made this recipe and love it?
- Why is this recipe in grams?
Apple Crumble - The Perfect Apple Dessert
Hi hi! I hope you are well! I took a little time off over the holidays just to have some time off of baking, but I am excited to be back and sharing recipes with you. There are a whole bunch of new ones coming, but I also plan to give some old recipes on my site some love. When I first started this site I was still learning all about how to best write recipes and structure posts so that they can be as informative as possible, so I am excited to re-share some of my favourites with you with my new website format!
This Apple Crumble (or apple crisp if you are in the US, we call it crumble in NZ) Recipe has been making an appearance in our house for a while now so I decided it was finally time to publish it here! I actually have an apple crumble pie recipe here on the site that is SUPER similar to this recipe, so it made sense to make a separate post with a few wee tips and tricks here for you. Apple crumble is the perfect cozy apple dessert. It comes together super quickly and is great for making ahead, and leftovers are just as good as the freshly made dessert. We love this one so much, and I know you will too! xx
How to make the best apple crumble
Apple Crumble is super, super simple, and comes together quickly. There are really only two components - the filling and the topping!
- Make the Crumble Topping - To me, this recipe is the best topping for apple crumble. All you need to do is combine the dry ingredients - I like to add in ground almonds / almond flour for some flavour and texture, but have included a sub in the recipe if you don't have that on hand or are in a nut free house. Oats are then added, and then butter is rubbed into the mixture to create a clumpy, crumbly apple crumble topping.
- Make the Apple Filling - This is super easy to make - you just combine sliced apples with some sugar, flour, vanilla bean paste and salt, then toss together. I use a mandolin for my apples but you can slice them thinly by hand if you like. They get packed into a pan of your choice.
- Add the Apple Crumble Topping - The Apple Crumble topping goes onto the apples. It may seem thick but it will cook down in the oven.
- Bake the Apple Crumble - The crumble cooks with foil on top for the first 20 minutes to prevent the topping from browning too much. Then the foil is removed and the crumble finishes cooking until the filling is cooked through and bubbly.
Large Batch or Small Batch Apple Crumble
The best part about this recipe is that it can be easily scaled. You can make a larger one for a group. Or, you can also make it in a loaf pan for a small batch apple crumble. To scale the recipe, you can use the guide below.
- For a large Apple Crumble: double the recipe using the scale button in the recipe card, then assemble in a 9"x13" (23cm x 33cm) pan or something similar sized. Leave the foil on for the first 25 minutes then bake a further 40 to 45 minutes until topping is golden and filling is bubbling.
- For small batch Apple Crumble: Halve the filling ingredients
- 550g apples
- 40g turbinado sugar
- 15g flour
- ½ tsp vanilla bean paste
- Pinch of salt
- And then, do a ⅔ quantity of the Crumble Topping
- 65g almond meal
- 65g all-purpose flour
- ¾ tsp cinnamon
- 30g turbinado sugar
- 65g brown sugar
- 50g old-fashioned oats
- Big pinch of kosher salt
- 80g unsalted butter
- Assemble in a 9"x5" loaf pan. Bake for 20 min with foil on, then remove and bake for a further 30 to 35 minutes until the topping is golden brown and the filling is bubbling.
How to reheat Apple Crumble
The best part about apple crumble is how well it reheats! I often make a big one and then we will eat it throughout the week. Apple Crumble also makes a great breakfast. Either you can microwave it, which is our usual method, or you can cover with foil and reheat at 350°f / 180°c in the oven until warmed through. Usually we tend to just warm up individual servings as needed though in the microwave. Apple crumble is also amazing cold!
The best apples to use for Apple Crumble
I like to choose a mixture of apples when I am making an apple dessert. For this apple crumble I grabbed a few Granny Smith apples, then some fuji and honeycrisp. This recipe is also great for using up any fruit that might be slightly tired - you can cut off any really bruised bits.
Can I add other Fruit to this crumble?
Absolutely. The great thing about this apple crumble recipe is that it is super versatile. You can add in a handful of berries, some chopped rhubarb, or some stone fruit. If it's super sloppy you may need to adjust the starch in the filling a little bit but this dessert is VERY FORGIVING so add all the things!
How to prepare Apple Crumble ahead of time
There are a few ways that you can make Apple Crumble ahead of time. If you are making it on the same day as you are planning to serve, I like to just assemble the whole thing, then cover with foil and place into the fridge until I am ready to bake it. You may need to add on 5 or so minutes with the foil on (so increase to 25 min) to account for the cold fruit, but this works perfectly and I have done it loads of times.
To get a head start on making this a day or more before you plan to serve it, you can make the crumble topping and store it in the fridge in an airtight container up to 2-3 days ahead of time. Because the apples will start to oxidise once sliced and go a little brown, I prefer to slice them the day that I am making this.
FAQ for Apple Crumble
Yes, if you need to, you can replace it with more All-purpose flour, or you could use a flour such as rye or spelt to give it some flavour. Just watch how it comes out though - if it seems super dry and isn't holding together when you squeeze it, you can add in a little more butter.
If you don't have turbinado (also called demerara or raw sugar), you can use brown sugar in it's place.
Yes! You will need to add a little more flour or almond meal if you are using it - about 40-50g in the place of the oats. I used Old Fashioned oats (rolled oats) here, but you can use the lightly shredded ones too if you like! Again, make sure you check the consistency of your crumble and add a little more butter in if it is seeming too dry without the oats.
I personally haven't tried it, but I am sure that it would be easy to make a Gluten Free Apple Crumble. You would just need to switch the flour in the filling for either corn or tapioca starch (I have seen a recipe using custard powder too). Remember corn starch and flour are not a direct sub so you will have to search the conversion. You can replace the All-purpose flour in the crumble with a cup4Cup type Gluten Free flour and it should work great! Again, you may need to adjust the butter quantity - the crumble topping should hold together when you squeeze it.
You don't have to peel the apples if you don't want to. I usually do, but if you can't be bothered and don't mind some apple skin in your apple crumble, you can leave the apples unpeeled!
You can use whatever size pan you like. An oval baking dish will work great here too. I used an 8" (20cm) square cake pan.
For more apple recipes, check out:
Made this recipe and love it?
I would LOVE for you to leave me a review below to let me know how you liked it! Make sure to tag me on Instagram if you make it!
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide so there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
This Apple Crumble recipe is the perfect cozy apple dessert. Made with sliced apples and an Oat Apple Crumble Topping, it comes together very easily, can be made ahead, and can easily be scaled to whatever size you need for a small batch apple crumble or one which can feed a crowd.
Oat Apple Crumble Topping
- 100g Almond meal
- 100g all-purpose flour
- 1 tsp cinnamon
- 80g old fashioned oats
- 100g dark brown sugar
- 50g turbinado (raw) sugar
- ¾ tsp kosher salt
- 135g unsalted butter, cold, cut into cubes
- 1100g Apples (about 6 apples) Peeled, cored, and thinly sliced.
- 30g all-purpose flour
- 80g turbinado (raw) sugar
- 1 tsp vanilla bean paste (optional)
- ½ tsp Kosher salt
- Preheat the oven to 350°f/180°c. Lightly grease an 8” (20cm) square pan or similar sized dish.
- In a medium bowl, whisk together the almond meal, all-purpose flour, and cinnamon to remove any lumps. Add the old fashioned oats, dark brown sugar, turbinado sugar, and salt, and mix to combine.
- Add the butter cubes and using your fingers, rub the butter into the mixture until combined and crumbly. Set aside in the fridge until ready to use.
- In a large bowl, combine the sliced apple, flour, sugar, vanilla bean paste if using, and salt. Toss with your hands until the apple is evenly coated with the flour mixture. Pack into the prepared pan, making sure there are no big gaps. It will seem full but it will be ok! It cooks down a little.
- Cover the surface of the apple evenly with the crumble mixture.
- Cover the pan with foil, and bake for 20 minutes, then remove the foil and bake for a further 25 to 30 minutes, until the crumble is golden brown and the filling is bubbling.
- Leave to stand for 5-10 minutes, then serve warm with custard or ice cream.
- Store leftovers lightly covered with foil or in an airtight container in the fridge.
Keywords: Apple Crumble, Apple Crisp, Apple Dessert, Apple Crumble with Oats, Small Batch Apple Crumble