Apple Crumble
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This apple crumble recipe is so simple and loaded with flavor. The crumble topping is flavored with cinnamon and ginger. And the sweet tender apples pair so well with the crunchy topping.
It’s the time of year to start thinking about apple crumble, apple cobbler, apple crisp, and apple slab pie. They are all so very similar yet vastly different.
Apple pie, of course, comes nestled in a pie crust. Apple cobbler is topped with a biscuit or cake-like topping. Apple crisp is almost identical to apple crumble with the addition of oats.
The best thing about these types of recipes is you can vary the seasonings to get different tastes. For today’s apple crumble, I’ve used cinnamon and ginger in the filling and the topping. It adds a warm spiciness you never knew you needed.
Why this recipe works
- The apple filling is loaded with cinnamon, ginger, and vanilla for extra flavor.
- The crumble topping is like a cookie topping. It bakes up crisp and crunchy which is perfect alongside the tender apple filling.
Ingredients
The ingredients for the best apple crumble are very simple. It requires a few pantry staples that are used in both the apple filling and the crumble topping.
- Apples: I used Granny Smith apples but you can use any variety you prefer. A mix of Granny Smith and Pink Lady is always a great choice as well.
- Sugar: Both white sugar and brown sugar are used. The filling gets white sugar while the crumble gets brown sugar.
- Cinnamon: Because you can’t have apple desserts without cinnamon.
- Ginger: Ginger offers a warm spiciness that complements the cinnamon.
- Lemon juice: Just a little is added to keep the apples from oxidizing.
- Vanilla: Use high-quality pure vanilla for the best results.
- Flour: All-purpose flour is needed to make the crumble.
- Salt: A little dash of salt helps balance the sweetness.
- Butter: Use unsalted butter so you don’t end up with a salty crumble.
To bake this crumble you’ll need:
- 2-quart casserole: I baked this crumble in a stoneware casserole dish.
- Mixing bowl: These Pyrex glass bowls are my favorite. I use them regularly.
- Pastry cutter: I like to use a pastry cutter to cut the butter into the flour.
- Apple slicer: While an apple slicer isn’t necessary, it does make it easier and quicker to slice the apples.
How to make Apple Crumble
This recipe is incredibly easy and quick to put together.
The filling – The apple filling is tossed together in a bowl, then placed in a casserole dish.
The crumble – The crumble is mixed in another bowl, then crumbled over the apples.
Step 1: Make the filling
First, preheat the oven then butter the bottom and sides of a 2-quart casserole dish. I prefer dishes that are long and shallow over short and deep. Everything bakes more evenly in a shallow casserole.
Core and slice the apples so they are ¼-inch thick. It’s completely up to you if you wish to peel them. I don’t when I’m short on time and the results are still phenomenal.
Toss the apple slices with sugar, cinnamon, ginger, lemon juice, and vanilla. Spread the coated apples evenly into the bottom of the casserole dish.
Step 2: Make the topping
In a clean bowl, whisk the flour, brown sugar, cinnamon, ginger, and salt together until well combined.
Use a pastry cutter or the tines of a fork and cut the butter into the flour mixture until it resembles wet sand.
Use your fingertips to break up the topping and crumble it over the top of the apples.
Step 3: Bake the crumble
Bake the crumble for 25-30 minutes until the topping is golden and crisp and the filling is bubbling.
Let the crumble cool slightly then serve warm with ice cream.
How long can you freeze it?
Apple crumble can be frozen baked or unbaked. Make it ahead, cover it tightly, and freeze for up to 3 months.
Thaw the frozen crumble overnight in the refrigerator then bake according to the recipe instructions. Or reheat in a 350°F for 20-30 minutes.
Can I freeze homemade crumble mix?
You can make the crumble topping ahead of time and freeze it in an airtight container for up to 3 months. Break the topping up and gently sprinkle it into a freezer bag so prevent large clumps from freezing together.
If the topping has frozen into large clumps, carefully pound it with a rolling pin to break it up. Sprinkle the frozen topping over the apples and bake according to the recipe instructions.
If you like apples, you’ll love these easy apple recipes:
- Apple Cake
- Baked Apples
- Apple Cranberry Pie
- Baked Apple Fritters
- Apple Cinnamon Scones
- Apple Streusel Bars
Apple Crumble
Ingredients
For the filling
- 2 pounds (859 g) apples, sliced ¼-inch thick
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
For the topping
- 1 ½ cups (195 g) all-purpose flour
- 1 cups (210 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup (169 g) unsalted butter, softened
Instructions
Make the filling
- Preheat the oven to 375°F. Lightly butter the bottom of a 2-quart casserole dish.
- Toss the apple slices with the lemon juice, vanilla extract, sugar, cinnamon, and ginger until evenly coated.
- Spread the coated apples evenly in the bottom of the prepared pan.
Make the topping
- In a medium bowl, whisk the flour, brown sugar, cinnamon, ginger, and salt together.
- Using a pastry blender or fork, cut in the butter until the mixture resembles wet sand.
- Break up the mixture and crumble it evenly over the apples.
- Bake for 25-35 minutes, until the apples are tender and the topping is golden brown.
- Cool on a wire rack for 10 minutes before serving.
Notes
- I used Granny Smith apples here. You can use any apple variety or combination of apples you desire.
- The baked crumble will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
- You can also freeze the baked or unbaked crumble for up to 3 months. Thaw in the refrigerator overnight. Bake according to the recipe instructions or reheat at 350°F for 20-30 minutes.
- The crumble topping can be made and frozen until ready to use. Lightly sprinkle the topping in a zip-top bag and freeze for up to 3 months. If the topping freezes in large clumps, use a rolling pin to break the frozen topping apart. Sprinkle over the apple filling and bake as directed.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
My family loves it and even requests it! When I don’t forget I also add chopped pecans to the crumble!
This is the best crumble recipe I’ve ever found. Came out exactly as pictured and tasted as good as it looks…I actually baked the crumble topping only, separately, on parchment paper, and then slid it on top of a mixed berry cobbler for a Thanksgiving dessert. Huge win. This is the only crumble recipe you’ll need.
I’d like to make this for dinner tomorrow night, but wont have time to prepare it that day. Would I be able to put it together tonight, refridgerate it over night, and then bake the next day? Or will that affect the texture?
There are make-ahead tips included in the recipe.
I’d like to make this recipe for dinner tomorrow night, but I won’t have time to prepare it that day. Can I put this together, refridgerate it over night, and bake it the next day? Or will that affect the texture?
Just made this with Cortland apples and it was absolutely wonderful! I added freshly grated ginger into the apple mixture as I did not have powdered ginger which gave it a nice warm, spicy taste.
While I followed the proportions to a T, my crumble did not look like the crumble in the pictures/video. I used a little extra butter because it never came together like cookie dough, rather it remained looking like flour after extensively mixing via fork and hand. I used raw cane sugar instead of brown sugar, could that have been the problem? It looks like a lot more butter in the picture than when I actually measured it out. Just wondering as I want to make this again it was sooo yummy!
I don’t think the sugar would have affected the topping in this way. 3/4 cup of butter is more than enough to work into 1 1/2 cups of flour. The butter needs to be softened to room temperature to make it easier to mix.
Thank you — already making it again!!
om my goodness! I just pulled mine out of the oven and let it rest 10 min (whew,that part was hard) nevertheless I did it! The yummy’ness of this is so darn delicious. That crumble is delish! One of the changes I made was to turn up the temp on my oven after 25 mins because it wasn’t browning. Thank you for an awesome recipe.
How would you incorporate oats to make this an Apple Crisp recipe? What amount would you recommend I use?
You could probably use 1/2 cup to 1 cup. But I’m working on an apple crisp recipe if you hang on until next week.
Will do! Thank you!!
Fantastic recipe really enjoyed it
Thanks, Jacqui! I’m so happy you enjoyed it!