This easy recipe for an apple crumble is the best way to bring fresh crisp apples to the table!

In just a few simple steps (with ingredients you likely have on hand already), this delicious dessert will be ready to take to a party, picnic, or potluck.

Baked Apple in a white bowl topped with ice cream

We love apple recipes in the fall from cozy Apple Pie Bread to easy apple hand pies.

What is a Crumble?

A crumble is fruit mixed with sweetened seasonings like cinnamon, allspice, cloves, sugar and a bit of flour or cornstarch for thickening.

CRUMBLE TOPPING

This crumble topping differs from that of an apple crisp or apple cobbler.

  • Apple Cobbler is more of a cake-like or biscuit-like topping depending on the recipe.
  • Apple crisp contains oats and nuts.
  • In our family, apple crumble (as in this recipe) is made with a simple streusel topping made of butter, flour, sugars, and spices.

Apples on a cutting board to make Apple Crumble

Apples for Baking

Granny smith apples tend to hold up well to baking and we love the tart flavor. While any apple will work, some apples can become mushy or almost bake into an applesauce-like consistency.

The best apples for baking are Granny Smith, Honeycrisp or Gala.

Add berries or even pears to your apples for a great twist.

Apple crumble topping in a glass bowl with a pastry blender

How to Make Apple Crumble

Sometimes simple is best when it comes time to make dessert, especially when it takes just 3 steps!

  1. Place toppings in a bowl and cut with a pastry cutter until it begins to stick together as you mix it. Refrigerate while preparing apples.
  2. Toss apples with sugar, flour, and cinnamon in a greased casserole dish.
  3. Sprinkle topping on and bake according to recipe below.

Baked Apple in a white casserole dish on a wood board

Tips for Success

  • No pastry cutter? Just cut with two butter knives in a criss-cross motion across the topping.
  • Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces.
  • Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.
  • Use firm apples so they don’t lose their shape and become mushy while baking.  Overbaking can cause mushy apples.
  • Adding nuts or granola makes the crumble extra crunchy.

Amazing Apples

Did your family love this Apple Crumble? Be sure to leave a rating and a comment below! 

Baked Apple in a white bowl topped with ice cream
4.94 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Apple Crumble

This Apple Crumble is full of fresh fruit, perfect for a backyard BBQ dessert!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Ingredients  

  • 6 cups apples peeled and chopped, 1" pieces
  • ¼ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon or apple pie spice

Crumble Topping

  • 1 cup flour
  • cup white sugar
  • cup brown sugar packed
  • ½ teaspoon cinnamon
  • teaspoon ground ginger
  • ¼ teaspoon salt or to taste
  • ½ cup unsalted butter cold, cut into cubes

Instructions 

  • Preheat oven to 375°F.
  • Place all topping ingredients in a medium bowl. Use a pastry cutter to cut in butter until the mixture starts to stick together, about 3 minutes. Place in the fridge while preparing the apples.
  • Place apples in a 2qt baking dish and toss with sugar, flour, and cinnamon.
  • Sprinkle topping over top and bake 35-40 minutes or until golden and apples are soft.
  • Serve warm with ice cream.

Notes

Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces.
Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.
Use firm apples so they don't lose their shape and become mushy while baking.  Overbaking can cause mushy apples.
Adding nuts or granola makes the crumble extra crunchy
4.94 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 409 | Carbohydrates: 67g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 172mg | Fiber: 4g | Sugar: 44g | Vitamin A: 540IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Apple Crumble in a white baking dish with a title
Apple Crumble topped with ice cream in a white dish, and apples chopped up on a wooden board under the title.
Apple Crumble topped with a vanilla ice cream with a title.

 

Apple Crumble in a baking dish with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Whenever I want a great recipe, which is always, I go to Spend With Pennies. This time was no different. Great apple crumble!5 stars

    1. That is so sweet of you, Joyce! It makes us so happy to hear you are loving our recipes! ❤️

  2. I LOVE this recipe! I made this for my family last 4th of July and it was rave reviews all around!

    I see in earlier comments that you can make this a day ahead and just leave it at room temp. My question is, could you put it all together and then bake it the next day?5 stars

    1. Sure you can! You’ll want to ensure you toss the apples with a bit of lemon juice (a couple teaspoons should do) so they don’t brown too much. Cover tightly and refrigerate overnight.

  3. Sometimes simple recipes are the best. When I first made this recipe, I made it as printed and was amazing. My husband loves apple stuff, and will buy pie and turnovers almost continuously. It’s the best apple thing we’ve had in ages, even though we consume a lot of them. We ate all this in under 48 hours.

    Since the first time, I have doubled the apple portion (and the coating) and used a sprinkle of nutmeg instead of ginger in the topping. That’s just a personal preference, the ginger was great, too. With the apples and the coating ingredients doubled, it makes a full 9″x13″ sheet cake pan worth. The topping is still enough to cover the pan, and doesn’t need doubling unless you’re more in love with the crumble than the apple. The cook time goes up to about an hour for me with such a big pan.

    PS- It is October and I’m using in-season cosmic crisp apples. They’re a sweet and tart, firm but not quite “baking apple” firm. Similar to braeburns, fuji, or honeycrisps. I chop the apples into chunks much like in the photo in your post, and don’t have problems with them becoming too mushy. Maybe it would be worth emphasizing that 1″ pieces part.5 stars

  4. It was a lovely dessert and a huge hit. For some reason the granny smiths I used definitely cooked down to more of an applesauce consistency. It was still super tasty!5 stars

  5. As I live in Australia and we have Self raising flour and plain flour a lot of your recipes just say “Flour” so which one does it refer to?

  6. Have you tried using breadcrumbs instead of flour ? My late father made his version of Danish Apple Crumble with sugar and breadcrumbs, and maybe bit of cinnamon (? – don’t remember noticing cinnamon taste, but would make sense) stirred in a frypan then tipped over the apple, then into oven for a bit . But it was along time ago, I was but a boy and didn’t take much note of amounts and times.

    1. I’m sorry to hear that Sami. I can’t say why that happened, as we have not had it turn out dry when we’ve made it. Thank you for trying it!

    1. Hi Sherry, we have only made this recipe as written but I think it should work if you drain the pineapple tidbits. Cooking times may have to be adjusted accordingly, too. Let us know how it turns out! :)