Easy Apple Crumble Recipe

There’s something deeply comforting about apple crumble. It’s the smell of baked apples and cinnamon filling the kitchen, the buttery topping turning golden and crisp, and that first spoonful — warm, sweet, and just a little tart.

Apple crumble is one of those desserts that feels fancy enough for guests but easy enough for a lazy Sunday afternoon. The best part? You don’t need any special equipment or pastry skills — just a few apples, a handful of pantry ingredients, and about an hour.

I’ve made this crumble more times than I can count, and it never fails to bring smiles. It’s nostalgic, comforting, and the perfect way to celebrate apple season (or to use up those apples that have been sitting on the counter a little too long).

Why You’ll Love It

This apple crumble is simple yet full of flavor — tender spiced apples under a golden, buttery topping that’s crisp on the outside and soft inside. Unlike pie, there’s no crust to fuss over, but you still get all that cozy apple dessert goodness.

It’s versatile too: serve it warm with vanilla ice cream for a classic combo, or enjoy it cold with a dollop of whipped cream for a quick treat. Either way, it’s comfort food at its best.

Ingredients (Serves 6–8)

For the Apple Filling

• 6 medium apples (Granny Smith, Honeycrisp, or a mix)
• ⅓ cup granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

For the Crumble Topping

• 1 cup all-purpose flour
• ¾ cup rolled oats
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted

Optional: ¼ cup chopped pecans or walnuts for crunch

Prep the Apples

Preheat your oven to 350°F (175°C).

Peel, core, and slice the apples into thin wedges. Place them in a large bowl and toss with the sugar, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, and flour. This mixture will coat the apples and help create that sweet, syrupy base as it bakes.

Spread the apple mixture evenly in a greased 9×9-inch baking dish or similar oven-safe pan.

Make the Crumble

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs. You should be able to squeeze it in your hand and it holds together slightly — that’s the perfect texture.

Sprinkle the crumble evenly over the apples, covering the entire surface. Don’t press it down too firmly; a loose topping bakes up crispier and lighter.

Bake and Smell the Magic

Bake for 40–45 minutes, until the top is golden brown and the apple filling is bubbling around the edges. The smell alone will make it hard to wait — warm cinnamon, toasted oats, and sweet baked apples filling the air.

If the topping starts browning too quickly, cover loosely with foil during the last 10 minutes of baking.

Cool and Serve

Let the crumble cool for at least 15 minutes before serving. This helps the filling set slightly and makes it easier to scoop.

Serve warm with a big scoop of vanilla ice cream (trust me, it’s mandatory). The cold ice cream melting into the warm apple filling is one of life’s small joys.

Tips for the Best Apple Crumble

• Choose firm apples: They hold their shape better. Granny Smith adds tartness; Honeycrisp adds sweetness.
• Balance your flavors: A mix of sweet and tart apples creates depth.
• Don’t skip the oats: They give the topping that rustic, chewy texture.
• Use cold butter for a crumbly topping: If you want extra crunch, cut in cold butter instead of melted.
• Make ahead: Assemble everything and refrigerate overnight. Bake fresh when ready.

Why I Love This Recipe

For me, apple crumble is more than dessert — it’s a little piece of nostalgia. It reminds me of cozy autumn evenings, when the days get shorter and baking feels like the best way to slow down.

It’s a recipe that never fails — even when I improvise or skip an ingredient, it still turns out delicious. It’s simple enough for beginners but still elegant enough for dinner guests.

And let’s be honest: the leftovers might be even better the next morning with a cup of coffee.

Storing and Reheating

Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to 5. Reheat in the oven at 350°F for 10–15 minutes to crisp up the topping again.

You can also freeze baked apple crumble for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven until bubbly.

Can I Make Apple Crumble Without Oats?

Yes! If you don’t have oats or prefer a smoother topping, just replace them with more flour. The crumble will be slightly denser but still crisp and buttery. You can also add crushed graham crackers or shortbread crumbs for texture.

What’s the Difference Between Apple Crisp and Apple Crumble?

They’re almost identical — both feature baked apples with a sweet, crumbly topping. The main difference is that apple crisp traditionally includes oats and sometimes nuts, while apple crumble usually has a simpler, more cake-like topping.

This recipe sits happily in the middle — it’s technically a crumble but has oats for that perfect chewy crunch.

One of my other fall and winter favorites is peach cobbler made with canned peaches.