- Dish type
- Fruit desserts
- Apple crumble
This is probably the tastiest apple crumble recipe that I have ever had - not sure whether it was luck or the the recipe.
2933 people made this
- 6 Granny Smith apples, peeled, cored and diced
- 250g caster sugar
- 200g plain flour
- 120g butter
- 1 clove or cinnamon stick
MethodPrep:15min ›Cook:30min ›Extra time:45min › Ready in:1hr30min
- Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick or clove and cover. Allow to stew gently for half an hour, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.
- Check that the fruit is cooked by mashing it a bit with a wooden spoon. The apples should be soft but not puréed.
- Put the apples into the serving dish and allow to cool. Set the temperature of the oven to 150 C / gas 2.
- Mix the flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency. Cover the stewed apples with the crumble topping, without pressing down.
- Bake for approximately 30 minutes or until the crumble is golden brown and crunchy. Spoon a helping of crumble into a dish and serve with cream or ice cream.
Reviews & ratingsAverage global rating:(72)
Reviews in English (71)
For those that like to cut their sugar intake down I only use 50g of sugar on the apples and 50g for the crumble mix, you get a nice tangy apple base and a stronger tasting crumble, if you need to just add 50% more cinammon-13 Dec 2011
Made this with apple and blackcurrants and is was fab - also super easy!!-09 Jul 2010
First time ive ever made apple crumble, very tasty and easy to make-09 Oct 2011
The Perfect Apple Crisp Recipe
This Perfect Apple Crisp Recipe is one that we claim as the best. It’s 9吉 pan dessert full of sweetened apples and a thick crumble layer with brown sugar and oatmeal. Serve it with some ice cream and you will be in heaven. I promise you’ll believe it’s the perfect crisp too!
THE PERFECT APPLE CRISP
OTHER APPLE RECIPES:
What to Serve with Apple Crumble
If you’re looking for something to go with this apple crumble, then there are a couple of things that will match perfectly with this fruity dessert.
Some delicious vanilla ice cream is one of my favorite extras to have with this tasty crumble. I prefer to go with vanilla as its flavors won’t conflict with the spices and apple.
The easiest but tasty option is to drizzle some heavy cream over the top. It’s perfect if you don’t want to overcomplicate what should be an easy dessert.
Lastly, some homemade custard is an excellent match with apple. If you don’t have the time, then some store-bought custard will work just as well.
Let’s face it – cooking is an important skill for anyone living any distance from a grocery store. And Irish farm wives and husbands have long been able to cook tasty fare in double quick time, using the ingredients in their pantry. Here’s what Lorna has to say …
“Irish farm dinners have a well-deserved and long reputation of being wholesome, nutritious, meaty, large and home-cooked. Traditionally they are plates heaped with slices of meat, multiple scoops of mashed potato and at least two vegetables, all swimming in gravy. Wholesome desserts are smothered with lashings of custard or full cream.
That is exactly what happens on dinner tables around the country most days of the week. Wholesome – yes nutritious – yes need to exercise or engage in physical activity to work it off – yes. If you’re thinking that you will put on weight with this lifestyle, you might be right. At least the regular consumption of takeaways and fast food is limited due to the distance from town to farm.”
What Makes This The BEST Apple Crisp?
I have a few tricks up my sleeve that I am going to share with you on how to make the best apple crisp. They are simple little things you can do to ensure success!
I feel like the top secret to my apple crisp recipe is adding orange zest and a little orange juice right into the apples. It’s a trick I stole from Ina Garten many moons ago after watching an episode of The Barefoot Contessa on Food Network!
You can honestly use any citrus in place of the orange, but the subtle orange flavor is just special enough to make it different but not be too noticeable!
Use Quick Oats in your crumble topping. I love this crisp topping because it includes oats. They help absorb some of the moisture the apples release, while also keeping the topping crunchy!
You CAN use old fashioned oats in place of quick, but I like the texture the oats give without feeling like I am eating oats, does that makes sense? Quick Oats are just rolled (old fashioned) oats cut into smaller pieces, which makes them less detectable and not as chewy!
Allow your apples to sit in the cinnamon, sugar, zest, and juice for a bit before baking. This will draw out some of the moisture from the apples, preventing your apple crisp from getting too soupy!
This might be more of a personal preference, but I almost always prefer Granny Smith apples in baking. They hold their texture, release less juice, are easily available, and have a great balance of sweet and tart after they’re baked. Yes you CAN use other apples, but I prefer Granny Smith.
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½ cup Edmonds Standard Grade Flour
¼ cup rolled oats
¼ cup desiccated coconut
¼ cup Chelsea Soft Brown Sugar
½ tsp mixed spice or cinnamon
75g Tararua Butter
5-6 Granny Smith apples
2 Tbsp Chelsea Golden Syrup
2 Tbsp Chelsea Raw Sugar or Demerara Sugar
Pre-heat oven to 190°C conventional or 170ºC fan-forced.
In a bowl, mix the Edmonds Standard Grade Flour, oats, coconut, Chelsea Soft Brown Sugar and cinnamon together, then rub in the Tararua Butter until the mixture becomes combined and crumbly.
Peel and cut apples into wedges and place in an oven-proof dish. Drizzle with the Chelsea Golden Syrup.
Spread the crumble mixture over the top of the apples. Sprinkle the Chelsea Raw Sugar or Demerara Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes until apples are cooked.
Serve while hot with vanilla ice-cream, cream or custard.
Try other fruit such as plums, peaches and pears these work well combined with apples too.
- Quick Glance
- 30 M
- 1 H, 30 M
- 8 to 12 servings
Ingredients US Metric
- For the crumble topping
- 1 1/4 cups all-purpose flour
- 1 1/4 cups old-fashioned rolled oats
- 1 1/4 cups firmly packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 12 tablespoons unsalted cold butter (6 oz), cut into small cubes
- For the apple filling
- 4 pounds apples (9 to 12) assorted varieties, peeled, cored, and cut into 1/2 inch slices
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon finely grated fresh ginger
- 2 tablespoons all-purpose flour (20 grams) or quick-cooking tapioca (20 grams)
- 1/8 teaspoon kosher salt
- Vanilla ice cream, for embellishing (optional but really necessary)
Preheat the oven to 375°F (191°C) and adjust a rack to the middle of the oven.
In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and teaspoon salt. Add the butter and, working with your fingertips, a fork, or a pastry blender, combine the mixture until the crumbs are pea-size. You’ll have more than you need so you can stash half the mixture in a resealable bag and place it in the freezer for another crumble on another day.
Toss the apples in a large bowl. Add the granulated sugar, lemon juice, cinnamon, nutmeg, ginger, flour or tapioca, and salt and gently toss to combine.
Spoon the filling into a baking dish, ideally one that’s 11 inches by 7 inches but a dish that’s 9 inches by 13 inches will also work as will a couple 9-inch square baking dishes. Spoon the remaining topping evenly over the fruit filling. Place the baking dish on a rimmed baking sheet lined with foil to catch any spills. Bake until the fruit is bubbling and the top is nicely browned, about 1 hour. If the top begins to brown too quickly, loosely cover it with a sheet of foil.
Let the apple crumble rest for maybe 15 minutes. Serve warm with vanilla ice cream, if desired. Originally published November 15, 2015.
What You Need To Know About Which Apples are Best for Baking
How do ya like them apples? Specifically, how do you like them apples in your apple crumble recipe? Here are some of the mixes of varieties our recipe testers tried and found to be terrific:
Granny Smith and Cortland
Fuji, Gala, and Granny Smith
Fuji, Gala, Ambrosia, and Granny Smith
Calvin Blanc, Golden Russet, and Spitzenburg
Golden Delicious and Red Delicious
Recipe Testers' Reviews
We've made many apple crisp recipes over the years, but this one was unanimously my family's all-time favorite. It's really everything you want in a apple crisp—warm and comforting cinnamon- and ginger-spiced apples and a crisp, crunchy crumble.
I used a combination of Granny Smith, Gala, and Fuji apples, so the mixture wasn't too tart. I used the spiralizer attachment from KitchenAid, and it cored, peeled, and sliced my 9 medium apples in less than 10 minutes. I was out of dark brown sugar, so I used light brown sugar. The recipe required a larger baking dish than a 9-inch pie plate but smaller than a 9-by-13-inch baking dish, so I found something in between sizes that worked great, approximately 10-1/2-by-5-1/2-by-2-1/2 inches, although I recommend just using whatever looks like it will hold the apples piled at least 2 inches high.
covered my crumble the last 15 minutes of baking, as the topping was starting to reach a deep brown color. I've made this recipe twice already, and the second time, I just used two medium-sized baking dishes and split the apples between the two dishes. I also tried using 1 cup ratios of flour, oats and brown sugar with 8 tablespoons butter, and there was still plenty of topping to sprinkle over and completely cover the apples in both baking dishes. I served the crumble with vanilla ice cream, and everyone enjoyed it.
One of my absolute favorite fall desserts is apple crumble or crisp. Featuring an inexpensive, readily available ingredient list and straightforward process, this recipe could easily take the place of my current favorite. A buttery, crisp topping over warm, spiced apples—this recipe takes the classic fall dish and delivers perfection!
I used a combination of Granny Smith and Cortland apples, which gave a perfect sweet-tart balance and nice baked apple texture. I used all-purpose flour to toss in with the apple mixture.
For the crumble topping, I found that a pastry cutter worked best to get pea-sized crumbs. I didn't have a dish the size the recipe called for, so I used my 13-by-9-inch glass baking dish with fantastic results. The crumb topping was plenty thick over the apples, and I didn't have any filling bubble over, which made for an easier cleanup. I kept the dish in the oven for exactly 1 hour, which resulted in a perfectly crisp, browned topping and tender apples. I didn't need to cover it with foil to prevent over-browning.
I let the dish rest for 15 minutes before serving—torture! I served it with a nice scoop of vanilla ice cream. Heavenly!
The flavor of this apple crumble is really good and the apples baked up well.
I put the apples in a 13-by-9-by-2-inch baking dish because I donʻt have an 11-inch oval baking dish. I couldn't tell whether it was done by seeing it bubble, so I stuck a sharp knife in to see if the apples were tender. If I make it again, I might halve the recipe and try it in a 9-inch baking dish.
I've always preferred a traditional crust cobbler over a crisp topping, but this recipe changed my mind. The flavor wasn't overly sweet, and the directions were easy to follow. Everyone loved this dish and it will be on our holiday menus this year.
I love to use a variety of apples when I cook because each variety cooks down differently. (I used 2 Fuji, 2 Gala, 2 Ambrosia, and 1 Granny Smith.) All those different textures in the crumble were nice. I think you could mix the crumb topping in the same bowl the apples were in instead of dirtying another bowl.
My only problem was pan size. I tried a 9-inch round dish and an 11-inch oval dish, and the apples didn't fit, much less the crumb mixture on top. I finally used a 9-inch square dish. It worked but the topping was piled high and some fell off because it just didn't want to stay put.
We love traditional apple crumble at my house. This was a bit different than I have made in the past. The addition of the freshly grated ginger and nutmeg added a depth and warmth only they can offer. What an excellent idea!
I used a mix of Golden and Red Delicious apples. The Goldens were rather large (and my favorite), so I used 4, and the Reds were quite small, so I needed 5 to equal the suggested 4 pounds. The addition of the freshly grated nutmeg and ginger added a punch I wasn't expecting. I used Vietnamese cinnamon, which I absolutely love. I used all-purpose flour, not tapioca. My time for nicely brown was about 1 hour and 10 minutes. It was bubbly in spots and smelled great. It did not need covering while in the oven.
A great, easy-to-prepare, not-too-sweet apple crumble that's perfect for fall. This recipe worked extremely well. I loved the hint of ginger. And I really liked the mix of apples, the spices, and the crunchy topping.
I only made half the recipe and had no problems at all. I had 4 apples, not sure about the types, probably Calvin Blanc, Golden Russet, and Spitzenburg for a total of 2 pounds. I served the apple crumble with vanilla ice cream. Definitely a keeper. I'd suggest letting the crumble cool for about 20 minutes and serving it with ice cream and/or whipped cream.
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I loved this recipe. It’s now in my top 3 dessert recipes. I used Granny Smith apples for this recipe, added all of the ingredients listed in the recipe, and followed the directions very closely. The dessert turned out to be very tasty, sweet but with a hint of sourness. Thank you so much for the recipe and very detailed instructions!
Kristina, you are more than welcome!! So glad you liked it.
I made this yesterday, but couldn’t resist making a couple modifications to make it slightly more like the apple crumble I grew up with and while I can’t say if my version was an improvement over the original, it was, however, very, very good.
And if anyone is wondering what I changed, I zested the lemon and added it to the sliced apples along with the spices and such. I also used all the apple crumble instead of saving and freezing half of it. I put half on the bottom of a 9吉 pan, added all the apples, then put the other half of the crumble on top. It was delicious.
This is a wonderful recipe, but it’s pretty strange that the directions have you make twice the topping that you need.
I can see why you’d think that, Martin, although as a recipe developer I can understand when you get just the right proportions of ingredients and it’s not easy to halve the amounts by common measurements. You don’t want to compromise the quality of the recipe and so you have the home cook set half aside for another day. There are worse things! Crumble topping actually keeps wonderfully in a resealable plastic bag in the freezer and cuts down on the prep time next time you have a crumble craving.
- Preheat a fan oven to 160°C (320°F/gas 4) and line a baking sheet with baking parchment.
- Place the diced apples in an ovenproof dish, sprinkle with half the ground cinnamon and a couple dollops of the butter.
- Put the sugar, flour and the remaining butter into a large bowl and mix together with your fingertips. You should combine the ingredients by rubbing between your fingers and thumbs to create a breadcrumb-like texture. Then add the oats, walnuts or hazelnuts, sprinkle in the remaining ground cinnamon and mix thoroughly.
- Once the dry mix is combined, spread it out evenly on the prepared baking sheet and bake it in the oven for 10 minutes. (This part is optional, but I love doing this to create a particularly crunchy crumble topping.)
- Spread the topping over the apples and sprinkle the demerara sugar over the top. Then, cook in the oven for 45 minutes until golden brown and bubbling round the edges.
- Serve with a healthy dollop of custard or vanilla ice cream. Or simply with a big bowl and spoon.
Easy dinner ideas for that back-to-school feeling
Cottage pie recipe
A recipe from Apple: Recipes from the Orchard by James Rich (Quadrille). Buy the book here.
How to make a crumble
Crumbles are as much a part of autumn as rainy days, conkers and freshly fallen leaves. Eager to find a crumble as good as our nans', we went in search of the ultimate recipe.
The not-so-humble crumble can be comforting and wholesome, fruity and sweet, oaty and crunchy. Get it right and ticks all the boxes for everything you’d want in a pudding.
Star anise, crushed amaretti biscuits and even a dash of brandy have been known to make it into the mix, and everyone has a secret trick for making the best topping. Here are our tips on how to make the ultimate crumble.
Get ready to crumble…
Raymond Blanc pre-cooks his crumble topping in this apple & blackberry version to avoid a gluey, uncooked crumble and retain the texture of the fruit. This technique creates a really biscuity topping, and as it’s already crunchy and cooked before being spooned over the fruit, you don’t risk any sogginess.
Sweet and juicy
In this apple flapjack crumble recipe, Mary Cadogan recommends sweetening the apples with apricot jam and orange juice to make it twice as fruity. If you prefer, you can cut down on the sugar (the fruity flavour more than makes up for it), or add a little syrup to the oaty crumble to make moreish, chewy clusters. For a dairy-free version, use a plant-based spread to make the topping, as in our vegan apple crumble.
Quick and easy
Running low on pudding prep time? Crumble doesn’t have to be complicated. Wow your guests with this super-speedy crumble mix using a rough mixture of fruit, sugar, butter and flour. It takes just 20 mins to whip up, and can be left in the oven while you enjoy your main course. No time to chop? Opt for our frozen fruit crumble, which makes the most of shop-bought pre-chopped frozen summer berries or other fruit.
Match made in heaven
Choosing the perfect crumble to go with your fruit is an art form in itself. Sweet, caramelised apples will be better showcased with a more savoury topping, whereas tart rhubarb and sharp gooseberries are complemented with a sweet-yet-simple topping, like in this gooseberry crumble recipe.
Sugar and spice and all things nice
The most popular tip in our office was adding a sprinkle of cinnamon, ginger or even star anise to fruity mixtures like our spiced plum & blackberry crumble, plus a light dusting of demerara on top for a delicious crunch.
Chopped and toasted pecans, almonds or hazelnuts make a lovely addition to a traditional crumble, for taste as well as an extra-crunchy texture. Sprinkle flaked almonds or other nuts of your choice over this gooey toffee apple crumble for an irresistable caramelised topping.
Add a splash of port to this tangy rhubarb crumble to give the fruit filling an extra kick. Chilly nights have never been so comforting!
Pears and chocolate already make a winning dessert duo, so why not use this combination in a crumble? This fabulous flapjack-style dessert couldn’t be easier – simply combine tinned pears with chopped chocolate, oats, butter and golden syrup, then bake until beautifully crisp. Spoons at the ready!
Our Facebook and Twitter followers got in touch to tell us their thoughts:
Mark Bowerman says: ‘Rub the butter in fairly quickly, and not too perfectly – a fine, dusty texture at this stage spoils the fun. Use a shallowish dish if you’ve got a wet fruit mixture, otherwise the crumble will start to dissolve before it’s baked. Custard. Yum.’
Amanda Forster-Searle says: ‘I’m dairy and wheat intolerant and make scrummy crumbles with gluten-free flour, ground almonds, soft brown sugar and goat’s butter – have had lots of happy tums! Also, I use eating apples so [I can] use less sugar that way.’
Sandra Wilson says: ‘Dollops of marmalade on rhubarb, and a couple handfuls of porridge oats in the crumble mix.’
Gemma Smelt says: ‘No scrimping! None of that “lots of fruit and a pathetic amount of crumble on top” – it’s all about the crumble, the clue’s in the name!’
Miriam Waller says: ‘My son. Not as a filling, mind. He manages to make the perfect crumble mixture every time.’
Try out your new crumble skills with our perfect crumble video:
Preheat the oven to 180C/350F/Gas 4.
Place the flour, salt and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick cream or custard.
Bramley apples will turn to a lovely fluff underneath your crumble, in this recipe with toffee-ish brown sugar. If you want a crumble with distinct apple pieces, use a dessert apple and reduce the sugar quantity.