A warm, comforting dessert that captures the essence of fall, this Apple Cinnamon Crumble features tender baked apples beneath a sweet, buttery cinnamon oat topping. It’s simple to make, smells heavenly, and tastes even better when served with vanilla ice cream.

Why You’ll Love This Recipe

This crumble is easier than pie but just as satisfying. The balance of tart and sweet apples with a crisp, buttery topping makes it irresistible. It’s perfect for holidays, cozy weekends, or whenever you crave a comforting dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• 8 cups apples, peeled, cored, and sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup all-purpose flour

For the crumble topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 12 tablespoons cold unsalted butter, diced

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine sliced apples with lemon juice, vanilla, granulated sugar, cinnamon, and flour. Toss gently to coat.
3. Transfer apple mixture into a greased 9×13-inch baking dish or 12-inch cast-iron skillet.
4. In another bowl, mix flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add cold butter pieces and work them into the mixture with your fingers or a pastry cutter until crumbly and pea-sized.
5. Evenly spread the crumble topping over the apples.
6. Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.

Servings and timing

Serves 10
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes

Variations

• Nutty Crumble: Add 1/2 cup chopped pecans or walnuts to the topping for extra crunch.
• Caramel Twist: Drizzle caramel sauce over the apples before adding the topping.
• Mixed Fruit: Combine apples with pears or cranberries for a flavor variation.
• Gluten-Free Option: Use gluten-free all-purpose flour and certified gluten-free oats.
• Low-Sugar Version: Reduce sugar by half and increase cinnamon slightly for more spice.

Storage/Reheating

Store leftover crumble covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 30–45 seconds, or warm the entire dish in a 325°F oven for about 10 minutes. Avoid freezing, as the texture may become soggy.

FAQs

1. What are the best apples to use for crumble?

Honeycrisp and Granny Smith apples are ideal because they balance sweetness and tartness while holding their shape when baked.

2. Can I make this crumble ahead of time?

Yes, you can assemble it, cover it with foil, and refrigerate for up to 24 hours before baking.

3. How do I know when the crumble is done?

The topping should be golden brown and the apple filling bubbling around the edges.

4. Can I use instant oats instead of old-fashioned oats?

Old-fashioned oats work best for texture, but instant oats can be used in a pinch, resulting in a softer crumble.

5. Can I make this dessert vegan?

Yes, substitute vegan butter for regular butter.

6. What if I don’t have a cast-iron skillet?

A 9×13-inch baking dish works perfectly.

7. Can I add spices other than cinnamon?

Absolutely. Try adding nutmeg, cloves, or allspice for extra warmth.

8. How can I prevent the topping from getting soggy?

Bake until fully golden and avoid covering while it cools to maintain crispness.

9. Is this crumble suitable for freezing?

Freezing is not recommended, as the topping may lose its texture.

10. Can I serve it cold?

It can be enjoyed cold, but it’s best warm to bring out the flavors and aroma.

Conclusion

This Apple Cinnamon Crumble is a delightful dessert that captures everything wonderful about fall—sweet, spiced apples, a buttery oat topping, and a heavenly aroma. It’s simple, cozy, and sure to become a seasonal favorite in your home.

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