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There’s something about the smell of apples and cinnamon baking together that just feels like a hug from the inside out. Honestly, it’s one of those scents that can turn any ordinary day into something a little more special. This Apple Cinnamon Crumble is my go-to when I want a dessert that feels both rustic and elegant—without requiring a pastry degree. The beauty of a crumble is its wonderful imperfection; you want those juicy, spiced apples bubbling up through the buttery, crunchy topping. It’s a textural dream. I’ve been making versions of this for years, tweaking the ratio of oats to flour, playing with different apples, and I think this recipe strikes the perfect balance. It’s sweet, but not overly so, with a tangy note from the lemon juice that keeps everything bright. Whether you’re serving it after a Sunday roast or just because it’s Tuesday, this dessert is a true crowd-pleaser. It’s the kind of simple, soul-warming food that everyone needs in their repertoire.

Why You’ll Love This Apple Cinnamon Crumble

It’s incredibly forgiving. Unlike a pie that demands a perfect crust, a crumble is all about rustic charm. A little more topping here, a different apple variety there—it’s hard to mess this one up, which makes it perfect for bakers of all levels.
The aroma is pure magic. The moment that cinnamon hits the warm apples in the oven, your kitchen will smell like a cozy autumn day, no matter the season. It’s an experience as wonderful as eating the final dish itself.
Texture heaven. You get the soft, almost jammy baked apples, the crisp oat topping, and the occasional crunch from the almonds—all in one spoonful. It’s a symphony of contrasts that just works.
It’s endlessly adaptable. Feel like adding a handful of berries? Go for it. Want to make it gluten-free? A simple flour swap does the trick. This recipe is a fantastic blueprint for your own crumble creations.

Ingredients & Tools

For the Apple Filling:
1.2 kg mixed baking apples (like Granny Smith and Braeburn), peeled, cored, and sliced
2 tbsp fresh lemon juice
60 g light brown sugar
1 tbsp all-purpose flour
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 tsp pure vanilla extract
For the Crumble Topping:
120 g all-purpose flour
80 g old-fashioned rolled oats
100 g light brown sugar
50 g granulated sugar
1/4 tsp fine sea salt
115 g cold unsalted butter, cubed
30 g sliced almonds (optional, for extra crunch)

Tools: A 9×9 inch (or similar 2-quart) baking dish, a large mixing bowl, a medium mixing bowl, a pastry cutter or your fingertips

The quality of your cinnamon really makes a difference here—freshly grated nutmeg is a game-changer, too. And using a mix of apples gives you a more complex flavor and better texture, as some will break down into sauce while others hold their shape.

Nutrition (per serving)

Calories: 380 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 65 g
Fiber: 6 g

Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

Your apples matter. Using a mix of tart (like Granny Smith) and sweet (like Honeycrisp or Braeburn) apples creates a much more interesting filling. The tart ones provide structure and zing, while the sweeter ones break down into a lovely, saucy consistency.
Keep that butter cold. This is the secret to a crunchy, not greasy, topping. If the butter melts before it hits the oven, you’ll get a more dense, cookie-like layer instead of individual crumbly bits.
Don’t skip the lemon juice. It’s not just for flavor—the acid helps prevent the apples from browning too much as you prep, and it also balances the sweetness of the filling so the dessert doesn’t become cloying.
Slice your apples evenly. You don’t want paper-thin slices, but you also don’t want huge chunks. Aim for slices about 1/4 to 1/2-inch thick so they cook through evenly and you get a nice bite.

How to Make Apple Cinnamon Crumble

Step 1: Preheat your oven to 190°C (375°F). This is a hot oven, and it’s key for getting that gorgeous golden-brown, crisp topping. While it’s heating, grab your baking dish and give it a light buttering—this isn’t strictly necessary, but it makes cleanup just a little bit easier.

Step 2: Prepare the apple filling. In your large mixing bowl, toss the peeled and sliced apples with the fresh lemon juice. This coats them and adds a bright note. Now, sprinkle in the brown sugar, tablespoon of flour, cinnamon, nutmeg, and vanilla extract. Use your hands or a spatula to mix everything thoroughly. You’ll notice the sugar will start to pull moisture from the apples almost immediately, which is exactly what you want. The flour will help thicken that liquid into a lovely sauce as it bakes.

Step 3: Transfer the spiced apple mixture to your prepared baking dish, spreading it into an even layer. Don’t press down too hard—you want those apple slices to have a little room to breathe and bubble. Set the dish aside while you work on the star of the show: the crumble topping.

Step 4: Make the crumble. In your medium bowl, whisk together the flour, rolled oats, both sugars, and the salt. This ensures the leavening and spices are evenly distributed. Now, drop in the cold, cubed butter. The trick here is to work quickly so the butter stays cold. Using a pastry cutter, two forks, or (my preferred method) your clean fingertips, rub the butter into the dry ingredients.

Step 5: You’re looking for a mixture that resembles coarse, uneven breadcrumbs. You want some pea-sized bits of butter, and some finer, sand-like texture. This variety is what gives you the perfect combination of crunch and tenderness. If you’re using the sliced almonds, stir them in now.

Step 6: Assemble and bake. Sprinkle the crumble topping evenly over the apple filling. Don’t press it down—just let it sit loosely and generously on top. This allows the heat to circulate and crisp up every nook and cranny. Place the dish on the middle rack of your preheated oven.

Step 7: Bake for 40-50 minutes. You’ll know it’s done when the filling is bubbling vigorously around the edges and the topping is a deep, golden brown. The aroma in your kitchen will be absolutely irresistible at this point. If the top is browning too quickly, you can loosely tent it with a bit of foil for the last 10 minutes of baking.

Step 8: The hardest part: let it rest. I know it’s tempting to dive right in, but you must let the crumble sit for at least 20-30 minutes after pulling it from the oven. This allows the bubbling, molten-hot apple filling to thicken up properly. If you serve it too soon, it’ll be soupy. The wait is worth it, I promise.

Serving Suggestions

Complementary Dishes

A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the richness of the crumble beautifully, making the whole meal feel balanced.
A savory main like roasted chicken or pork tenderloin — The classic pairing of pork and apples is a winner for a reason, and this crumble makes for a stunning finale to that meal.
A sharp, aged cheddar cheese board — Serve a few slices on the side; the salty, tangy cheese is a fantastic contrast to the sweet, spiced apples.

Drinks

A hot cup of strong coffee — The bitterness of the coffee is the perfect counterpoint to the sweet, cinnamon-spiced dessert, creating a truly comforting combination.
A glass of dessert wine like a Sauternes or a late-harvest Riesling — Their honeyed sweetness echoes the flavors in the crumble and elevates the whole experience.
A cold glass of whole milk — Sometimes the classic is best. The creaminess is just what you need with a warm, spiced dessert.

Something Sweet

Vanilla bean ice cream — This is non-negotiable for me. The melting, cold creaminess against the warm, textured crumble is a legendary combination.
Freshly whipped cream with a hint of vanilla — Lighter than ice cream but just as luxurious, it adds a cloud-like texture that’s simply divine.
A drizzle of salted caramel sauce — For those days when you really want to indulge, this adds another layer of buttery, salty-sweet complexity.

Top Mistakes to Avoid

Mistake: Using only one type of apple. You’ll miss out on the wonderful textural and flavor complexity that a mix provides. A single variety can sometimes result in a filling that’s either too mushy or too firm.
Mistake: Letting the butter get warm. If your butter is soft or melted into the flour, you’ll end up with a pasty, dense topping that bakes into a solid sheet instead of lovely, separate crumbs.
Mistake: Skipping the resting time. I’ve been guilty of this in my haste, and you’re left with a delicious but runny mess. The filling needs time off the heat to set and thicken properly.
Mistake: Over-mixing the crumble topping. You want a shaggy, uneven mixture, not a uniform dough. Overworking it develops the gluten in the flour and leads to a tough topping.

Expert Tips

Tip: Grate frozen butter for the topping. If you’re struggling to keep the butter cold, pop your stick of butter in the freezer for 20 minutes, then use the large holes of a box grater to shred it directly into the flour mixture. It incorporates perfectly and stays super cold.
Tip: Add a spoonful of custard powder to the crumble. This is a little secret from my grandma—just a tablespoon mixed in with the flour for the topping gives it an incredible golden color and a subtle, extra-buttery flavor.
Tip: Par-cook very firm apples. If you’re using only very hard apples like Granny Smith, you can sauté them in a pan with the sugar and spices for just 5 minutes before assembling. This guarantees they’ll be perfectly tender after baking.
Tip: Make a double batch of the crumble topping and freeze it. You can freeze the unbooked topping in a zip-top bag for up to 3 months. Then, next time you have some fruit to use up, you’re already halfway to a fresh-baked dessert.

FAQs

Can I make this Apple Cinnamon Crumble ahead of time?
Absolutely, you can! You have two great options. You can assemble the entire crumble, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will be going into the oven cold. Alternatively, you can bake it fully, let it cool completely, and then reheat it in a 180°C (350°F) oven for 15-20 minutes until warm throughout. The topping will re-crisp beautifully.

Can I use frozen apples?
You can, but you need to adjust for the extra moisture. Thaw the frozen apples completely in a colander over a bowl to catch all the liquid. Pat them dry with a kitchen towel before using. You might also want to increase the flour in the filling by an extra half-tablespoon to help absorb the additional juice, otherwise your crumble could end up a bit watery.

My crumble topping is soggy. What happened?
A soggy topping usually points to one of two things. First, the butter might have been too warm when you mixed it, causing it to absorb into the flour instead of creating steam pockets. Second, the filling might have been too wet. If your apples are very juicy, that extra tablespoon of flour in the filling is crucial—it’s the thickener that prevents the juices from steaming the topping from below.

How can I make this gluten-free?
It’s a very easy swap! Simply use a 1:1 gluten-free all-purpose flour blend in place of the regular flour in both the filling and the topping. Make sure your oats are certified gluten-free as well, as oats are often processed in facilities that also handle wheat. The method and result are virtually identical.

What’s the best way to store leftovers?
Cover the baking dish tightly with foil or transfer any leftovers to an airtight container. It will keep at room temperature for a day, but for any longer, I’d refrigerate it for up to 4 days. Reheat individual portions in the microwave for a quick fix, or for the best texture, reheat in the oven or a toaster oven to re-crisp the topping.

Apple Cinnamon Crumble

Cost Level $

Category Healthy Christmas Desserts

Difficulty Medium

Cuisine American, dessert

Servings 6

Total Time 65 minutes

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Make the best Apple Cinnamon Crumble with this easy recipe. Perfectly spiced, juicy apples under a buttery, crunchy topping. Get the simple, foolproof recipe now!

Ingredients

For the Apple Filling:

1.2 kg mixed baking apples (like Granny Smith and Braeburn, peeled, cored, and sliced)
2 tbsp fresh lemon juice
60 g light brown sugar
1 tbsp all-purpose flour
2 tsp ground cinnamon
0.25 tsp freshly grated nutmeg
1 tsp pure vanilla extract

For the Crumble Topping:

120 g all-purpose flour
80 g old-fashioned rolled oats
100 g light brown sugar
50 g granulated sugar
0.25 tsp fine sea salt
115 g cold unsalted butter (cubed)
30 g sliced almonds (optional, for extra crunch)

Instructions

01
Preheat your oven to 190°C (375°F). This is a hot oven, and it's key for getting that gorgeous golden-brown, crisp topping. While it's heating, grab your baking dish and give it a light buttering—this isn't strictly necessary, but it makes cleanup just a little bit easier.
02
Prepare the apple filling. In your large mixing bowl, toss the peeled and sliced apples with the fresh lemon juice. This coats them and adds a bright note. Now, sprinkle in the brown sugar, tablespoon of flour, cinnamon, nutmeg, and vanilla extract. Use your hands or a spatula to mix everything thoroughly. You'll notice the sugar will start to pull moisture from the apples almost immediately, which is exactly what you want. The flour will help thicken that liquid into a lovely sauce as it bakes.
03
Transfer the spiced apple mixture to your prepared baking dish, spreading it into an even layer. Don't press down too hard—you want those apple slices to have a little room to breathe and bubble. Set the dish aside while you work on the star of the show: the crumble topping.
04
Make the crumble. In your medium bowl, whisk together the flour, rolled oats, both sugars, and the salt. This ensures the leavening and spices are evenly distributed. Now, drop in the cold, cubed butter. The trick here is to work quickly so the butter stays cold. Using a pastry cutter, two forks, or (my preferred method) your clean fingertips, rub the butter into the dry ingredients.
05
You're looking for a mixture that resembles coarse, uneven breadcrumbs. You want some pea-sized bits of butter, and some finer, sand-like texture. This variety is what gives you the perfect combination of crunch and tenderness. If you're using the sliced almonds, stir them in now.
06
Assemble and bake. Sprinkle the crumble topping evenly over the apple filling. Don't press it down—just let it sit loosely and generously on top. This allows the heat to circulate and crisp up every nook and cranny. Place the dish on the middle rack of your preheated oven.
07
Bake for 40-50 minutes. You'll know it's done when the filling is bubbling vigorously around the edges and the topping is a deep, golden brown. The aroma in your kitchen will be absolutely irresistible at this point. If the top is browning too quickly, you can loosely tent it with a bit of foil for the last 10 minutes of baking.
08
The hardest part: let it rest. I know it's tempting to dive right in, but you must let the crumble sit for at least 20-30 minutes after pulling it from the oven. This allows the bubbling, molten-hot apple filling to thicken up properly. If you serve it too soon, it'll be soupy. The wait is worth it, I promise.