A comforting classic, this Apple Crumble brings together tender, caramelized apples and a crisp, buttery topping—perfect served warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

I love how simple and satisfying this dessert is. The mix of sweet, tart apples and crunchy crumble topping makes for a truly cozy treat. Plus, it’s quick to throw together and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crumble Topping

1 cup all-purpose flour
¾ cup brown sugar (light or dark)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter, melted

Filling

2½ pounds Granny Smith apples (peeled, cored, sliced or diced – about 6–7 cups)
½ cup granulated sugar (or brown sugar)
1 tablespoon lemon juice
2 tablespoons cornstarch (or all-purpose flour)
½ teaspoon salt
1 teaspoon ground cinnamon

Directions

Preheat oven to 375°F. Lightly spray an 8- or 9-inch baking dish with nonstick cooking spray.
In a medium bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon.
Stir in the melted butter until mixture is crumbly.
In a large bowl, toss apples with sugar, lemon juice, cornstarch, salt, and cinnamon until well coated.
Spread apple mixture evenly in the baking dish, then sprinkle crumble topping over the top.
Bake for 35–45 minutes, until filling is bubbling and topping is golden brown.
Let the crumble cool for about 15 minutes before serving. I like to serve it warm with vanilla ice cream.

Servings and timing

Servings: Makes about 8 servings
Prep time: ~10 minutes
Cook time: 35–45 minutes
Total time: ~45–55 minutes (includes cooling)

Variations

I sometimes mix in half Granny Smith and half Honeycrisp apples for extra sweetness and texture.
For a nutty twist, I sprinkle chopped pecans or walnuts on top before baking.
Adding a pinch of nutmeg or a dash of vanilla extract brings more warmth and depth to the flavor.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave (about 30–45 seconds) or heat the whole dish at 350°F for 10–15 minutes until warmed through and slightly crisp on top again.

FAQs

How do I make it gluten-free?

I swap the regular flour for a 1:1 gluten-free baking blend in both the topping and filling. It turns out just as delicious!

Can I prepare this ahead of time?

Yes—I assemble it and refrigerate, covered, for up to 12 hours. Then I bake it straight from the fridge, adding a few extra minutes to the baking time.

What’s the best apple to use?

I think Granny Smith are ideal because of their tartness and firmness. But I also enjoy mixes with Honeycrisp or Fuji for added sweetness.

Can this be frozen?

Absolutely. I freeze cooled crumble in a freezer-safe container for up to 3 months. I thaw it overnight in the fridge, then reheat at 350°F until warm.

Is it dairy-free?

To make it dairy-free, I substitute plant-based butter in the topping. The texture stays crumbly and satisfying.

Conclusion

This Apple Crumble is my go-to when I want a dessert that’s both easy and comforting. With its caramelized apple filling, buttery topping, and versatility, it never fails to impress. I hope this becomes a favorite in your kitchen too!