I bake up this delicious apple crumble when I want something warm, cozy, and loaded with flavor. With a soft, cinnamon-spiced apple filling and a buttery, golden topping, it’s a comforting dessert that’s always a hit.

Why You’ll Love This Recipe

I love how simple this recipe is to put together. I don’t need any fancy ingredients—just apples and a few pantry staples. The topping is crunchy and sweet, while the apple base is tender and perfectly spiced. It’s the kind of dessert that makes the whole kitchen smell amazing. Whether I serve it with ice cream or enjoy it on its own, this crumble always satisfies.

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 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
8 tbsp unsalted butter, melted

Apple Filling

2½ lb Granny Smith apples (about 6–7 cups), peeled, cored, and chopped
½ cup granulated sugar (or brown sugar)
1 tbsp lemon juice
2 tbsp cornstarch or all-purpose flour
½ tsp salt
1 tsp ground cinnamon

directions

I preheat the oven to 375°F and lightly grease an 8 or 9-inch baking dish.
For the crumble topping, I whisk together the flour, brown sugar, baking powder, salt, and cinnamon. Then I stir in the melted butter with a fork until it becomes crumbly.
In a large bowl, I toss the chopped apples with sugar, lemon juice, cornstarch (or flour), salt, and cinnamon.
I pour the apple mixture into the prepared baking dish and spread it evenly. Then I sprinkle the crumble topping over the apples.
I bake for 35 to 45 minutes, until the filling is bubbling and the topping is golden brown.
I let it cool for about 15 minutes before serving.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 35–45 minutes
Total time: about 45–55 minutes

Variations

Sometimes I mix in Honeycrisp apples with the Granny Smith for a sweeter contrast. I also like to add a splash of vanilla extract to the filling for extra flavor. If I want some crunch, I throw in chopped pecans or walnuts into the topping. And when I want to make it extra special, I drizzle caramel sauce over the top before serving.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I either warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until warmed through. The oven method keeps the topping nice and crisp.

FAQs

What kind of apples are best for apple crumble?

I usually go with Granny Smith because they hold their shape and have a tartness that balances the sweetness. Honeycrisp is a great addition too.

Can I leave the apple peels on?

Yes, if I’m short on time, I leave the peels on. It gives the crumble a little more texture, and the flavor is still great.

Can I make this ahead of time?

I often prep it ahead by assembling the filling and topping separately, then storing them in the fridge. When I’m ready, I just assemble and bake.

Can I bake this in individual portions?

Absolutely. I sometimes divide everything into ramekins and bake for a shorter time—about 25 to 30 minutes—until golden and bubbly.

Can I freeze apple crumble?

Yes, I can freeze it before or after baking. If I freeze it before, I bake it straight from frozen, adding a little extra time. If it’s already baked, I reheat it in the oven to restore the crisp topping.

Conclusion

This apple crumble is one of those recipes I keep coming back to. It’s easy, comforting, and always delivers the perfect mix of soft apples and crisp topping. Whether it’s for a holiday, a dinner party, or just a quiet night in, it’s a dessert I love making again and again.