Baked Apple Crumble
Introduction
The oven door opens and a warm wave of cinnamon-spiced apple aroma fills the kitchen — that instant when your morning (or evening) slows down and everything feels right. This baked apple crumble pairs tender, slightly tart apples with a golden, buttery oat topping that crackles under your spoon. The contrast of tender fruit and crisp crumble delivers comfort in every bite: juicy, cinnamon-kissed apple flesh, a caramelized edge where fruit meets dish, and a toasty, nutty topping that melts with a scoop of vanilla ice cream.
This is the recipe to reach for when you want simple comfort food that still impresses. It’s ideal for cozy breakfasts with coffee, last-minute gatherings where you want something homey and crowd-pleasing, and holiday spreads when you need a familiar, fragrant dessert. If you love other warm apple treats, you might also enjoy this Amish Apple Fritter Bread which shares that same spiced-apple comfort in loaf form.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Per-serving nutritional estimates (approximate, for one of 6 servings)
- Calories: 440 kcal
- Protein: 4.5 g
- Carbohydrates: 71 g
- Fat: 17 g
- Fiber: 4 g
- Sodium: ~150 mg
Notes on accuracy: These values are calculated from standard ingredient nutrition data (USDA FoodData Central) and rounded for clarity. Values will vary slightly depending on apple variety, exact measuring, and brands used. For general healthy-diet guidance consult sources such as the CDC or Mayo Clinic.
Why You’ll Love It
- The irresistible aroma: Warm cinnamon and baked apples create an inviting scent that fills the house and lifts spirits.
- Crowd-pleasing comfort: It’s familiar and nostalgic — many people have fond memories of similar desserts, so it’s an easy way to please a group.
- Simple, satisfying technique: No delicate pastry skills needed; the topping is a forgiving, mix-and-cut method that yields great texture every time.
- Versatility: Serve it for breakfast with yogurt, as a cozy dessert with ice cream, or as an easy seasonal addition to potlucks and holidays.
Preparation Guide
Ingredients
- 4 cups apples, peeled and sliced (about 3–4 medium apples; Granny Smith, Honeycrisp, or Braeburn work well)
- 1 cup all-purpose flour (125 g)
- 1 cup rolled oats (90 g)
- 1 cup packed brown sugar (200 g)
- 1/2 cup butter, softened (113 g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional ingredients and substitutions
- 1 tablespoon lemon juice (toss with apples to prevent browning and brighten flavor)
- 1–2 tablespoons cornstarch (for a thicker fruit filling if your apples are very juicy)
- Substitute 1/2 cup chopped nuts (walnuts or pecans) for 1/2 cup of oats for extra crunch
- For a vegan version: replace butter with chilled coconut oil or vegan butter (flavor and texture will vary)
- For gluten-free: use certified gluten-free oats and swap all-purpose flour for a 1:1 gluten-free flour blend
Step-by-step directions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish (an 8×8-inch or similar) with butter or nonstick spray. Layer the sliced apples evenly in the dish. If using lemon juice or cornstarch, toss the apples first.
- In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt.
- Cut in the softened butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with pea-sized clumps.
- Sprinkle the crumble mixture evenly over the apples, covering the fruit.
- Bake for 30–35 minutes, or until the topping is golden brown and the apples are bubbling and tender when pierced with a fork. If the topping browns too quickly, tent lightly with foil during the last 5–10 minutes.
- Serve warm, optionally with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Practical tips
- Avoid overmixing the topping once butter is added; you want coarse crumbs, not a paste.
- Check apple doneness at 25–30 minutes if your apple slices are thin; dense or older apples may need the full time.
- For an extra caramelized surface, broil for 1–2 minutes at the end, watching carefully.
Best Pairings
- Classic: A scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Breakfast twist: Serve warm alongside plain Greek yogurt and a drizzle of honey for a more balanced morning dish.
- Beverage pairings: Hot coffee or black tea for breakfast; spiced chai or mulled cider during cooler months.
- Savory contrast: Pair a small slice with sharp cheddar for a traditional English-style sweet-savory bite.
- For another apple-forward companion, serve with slices of Amish Apple Fritter Bread at brunch.
Shelf Life & Storage
- Room temperature: Store covered (loosely with foil or a dish cover) for up to 1 day. Best enjoyed warm the day it’s baked.
- Refrigeration: Transfer to an airtight container and refrigerate for 3–4 days. Reheat gently in the oven at 325°F (160°C) for 10–15 minutes or in the microwave in short bursts.
- Freezer: Freeze in an airtight container or wrapped tightly in foil for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to revive the crisp topping. Note: texture is best when eaten within the first month.
Chef’s Advice
- Apple selection matters: Choose a mix of sweet and tart apples for depth — for example, Honeycrisp or Gala plus a Granny Smith.
- Texture balance: Keep topping pieces varied in size (some fine crumbs, some larger clumps) to create contrast.
- Browning control: If the crumble topping browns too fast before the apples are tender, tent the dish with foil to allow the fruit to finish cooking.
- Scaling: This recipe scales well; for a larger crowd double ingredients and use a 9×13-inch dish, adjusting bake time as needed until bubbling and golden.
Creative Twists
- Nutty Pecan Caramel: Stir 1/2 cup chopped pecans into the topping and drizzle 2 tablespoons of caramel sauce over the apples before adding the crumble.
- Spiced Pear & Ginger: Substitute half the apples with peeled, sliced pears and add 1 teaspoon ground ginger for a warm, aromatic variation.
- Vegan & Maple-Sweetened: Replace butter with chilled coconut oil and swap brown sugar for 3/4 cup maple syrup mixed into the dry topping; reduce overall liquid by adding an extra 1/4 cup oats to keep crumble texture.
- Gluten-Free Almond Oat: Use certified gluten-free oats and 1/2 cup almond flour + 1/2 cup GF all-purpose flour to replace the wheat flour for a nutty, gluten-free topping.
Recipe Q&A
Q: Can I use frozen apple slices?
A: Yes — thaw and drain excess liquid, then toss with a little extra cornstarch before layering to prevent a soggy filling.
Q: My topping is soggy after baking. What went wrong?
A: Likely excess fruit juices (use firmer apples or add cornstarch) or the topping was too compacted. Keep topping loose and bake until fruit is bubbling.
Q: How can I make this less sweet?
A: Reduce brown sugar by 1/4 cup in the topping and choose sweeter apples to maintain balance. You can also omit any added sweetener on the apples themselves.
Q: Is there a healthier option?
A: Use less butter (substitute part with unsweetened applesauce), reduce sugar by 25–30%, and serve smaller portions alongside plain yogurt. Remember flavor/texture will change.
Q: Can I prepare this ahead?
A: Yes — assemble the dish, refrigerate (covered) for up to 24 hours, then bake from cold, adding a few extra minutes to the bake time.
Conclusion
There’s something timeless about a warm apple crumble — simple ingredients, minimal fuss, and maximum comfort. Whether you’re serving it at a family brunch, finishing a weeknight meal, or offering a nostalgic dessert at a holiday table, this version delivers golden, buttery topping and tender, spiced fruit every time. If you’d like to compare techniques or get more ideas, check out this detailed take on a similar classic at The BEST Apple Crumble (Quick & Easy) | Mom On Timeout, and for another well-tested perspective try the clear, step-by-step approach at Apple Crumble – RecipeTin Eats.
If you make it, I’d love to hear how it turned out — share photos, variations you tried, or any questions in the comments below. Happy baking!
Print
Baked Apple Crumble
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting baked apple crumble with tender apples and a buttery oat topping. Perfect for cozy breakfasts or as a delightful dessert.
Ingredients
- 4 cups apples, peeled and sliced (about 3–4 medium apples; Granny Smith, Honeycrisp, or Braeburn work well)
- 1 cup all-purpose flour (125 g)
- 1 cup rolled oats (90 g)
- 1 cup packed brown sugar (200 g)
- 1/2 cup butter, softened (113 g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1 tablespoon lemon juice
- Optional: 1–2 tablespoons cornstarch
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
- Optional: Replace butter with chilled coconut oil or vegan butter for a vegan version
- Optional: Use certified gluten-free oats and a gluten-free flour blend for a gluten-free version
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish (an 8×8-inch or similar) with butter or nonstick spray. Layer the sliced apples evenly in the dish. If using lemon juice or cornstarch, toss the apples first.
- In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt.
- Cut in the softened butter until the mixture resembles coarse crumbs with pea-sized clumps.
- Sprinkle the crumble mixture evenly over the apples, covering the fruit.
- Bake for 30–35 minutes, or until the topping is golden brown and the apples are bubbling and tender.
- Serve warm, optionally with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Notes
Mix sweet and tart apples for depth. Avoid overmixing the topping for the best texture. Can be prepared ahead and baked from cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 15g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 4g
- Protein: 4.5g
- Cholesterol: 30mg
