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    Home » Pies, Tarts & Crisps » Apple Crumble

    Apple Crumble

    Published: Sep 9, 2019 by Jen Sobjack · 12 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    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.

    apple crumble in a casserole dish with a spoon scooping some out

    Apple Crumble Recipe

    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 know 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.
    apple crumble in a bowl with ice cream scooped on top

    Best Apple Crumble Ingredients

    The ingredients for 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 apple 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 apple crumble 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.

    overhead of apple crumble in a white baking dish

    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 this 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.

    process shots for making apple crumble filling

    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.

    process shots for making apple crumble topping

    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.

    close up of apple crumble in a white baking dish with a spoon

    How long can you freeze apple crumble?

    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

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    Continue to Content
    apple crumble in a casserole dish with a spoon scooping some out

    Apple Crumble

    Yield: 6 servings
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour

    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.

    Ingredients

    For the filling

    • 2 pounds (895 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

    1. Preheat the oven to 375°F. Lightly butter the bottom of a 2-quart casserole dish.
    2. Toss the apple slices with the lemon juice, vanilla extract, sugar, cinnamon, and ginger until evenly coated.
    3. Spread the coated apples evenly in the bottom of the prepared pan.

    Make the topping

    1. In a medium bowl, whisk the flour, brown sugar, cinnamon, ginger, and salt together.
    2. Using a pastry blender or fork, cut in the butter until the mixture resembles wet sand.
    3. Break up the mixture and crumble it evenly over the apples.
    4. Bake for 25-35 minutes, until the apples are tender and the topping is golden brown.
    5. 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.

    Make ahead tip

    1. 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.
    2. 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.
    3. 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.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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      Mixing Bowls
    • Apple Slicer
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    • 2 Quart Baking Dish
      2 Quart Baking Dish
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 206Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 195mgCarbohydrates: 44gFiber: 1gSugar: 19gProtein: 3g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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    © Jen Sobjack
    Cuisine: American / Category: Pies, Tarts & Crisps
    Previous Post: « Cheddar Jalapeno Buttermilk Bread
    Next Post: Amazing Apple Pie Cheesecake »

    Reader Interactions

    Comments

    1. Jackson says

      December 10, 2020 at 1:13 am

      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.

      Reply
    2. Lindsey says

      November 24, 2020 at 4:15 pm

      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?

      Reply
      • Jen Sobjack says

        November 24, 2020 at 5:49 pm

        There are make-ahead tips included in the recipe.

        Reply
    3. Emilia says

      September 22, 2020 at 3:47 pm

      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!

      Reply
      • Jen Sobjack says

        September 23, 2020 at 2:09 pm

        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.

        Reply
        • Emilia Soeltz says

          September 29, 2020 at 4:22 pm

          Thank you -- already making it again!!

    4. Echo says

      June 07, 2020 at 6:25 pm

      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.

      Reply
    5. Taylor Hohmann says

      September 16, 2019 at 5:00 pm

      How would you incorporate oats to make this an Apple Crisp recipe? What amount would you recommend I use?

      Reply
      • Jen Sobjack says

        September 17, 2019 at 4:33 pm

        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.

        Reply
        • Taylor Hohmann says

          September 17, 2019 at 4:35 pm

          Will do! Thank you!!

    6. Jacqui Derges says

      September 13, 2019 at 10:24 am

      Fantastic recipe really enjoyed it

      Reply
      • Jen Sobjack says

        September 16, 2019 at 9:30 am

        Thanks, Jacqui! I'm so happy you enjoyed it!

        Reply

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