Classic Apple Crumble Dessert

There's something about the smell of cinnamon and butter melting together in the oven that pulls me right back to my mum's kitchen on rainy afternoons. Apple crumble was never fancy in our house—just honest comfort food made from whatever apples were sitting in the fruit bowl and a pantry staple or two. I've made it hundreds of times since, and it never fails to make a room smell like home.

I once made this for a dinner party when I was trying to impress someone new, and I got so caught up chatting that I nearly forgot it in the oven. Luckily I caught the golden-brown perfection at exactly the right moment, and we ate it warm from the dish with thick cream melting into every bite. That's when I realized apple crumble isn't about being perfect—it's about that feeling of togetherness.

Ingredients

• 6 medium apples (about 900 g), peeled, cored, and sliced: A mix of tart and sweet varieties gives the best flavor—I usually use Granny Smiths and Bramleys together. The acidity cuts through the sweetness beautifully.
• 50 g granulated sugar: Just enough to draw out the apples' natural juices without making them cloying.
• 1 tsp ground cinnamon: The soul of this dessert—use freshly opened tins if you can, as it makes a real difference.
• 1 tbsp lemon juice: A squeeze brightens the filling and prevents the apples from browning while you prep.
• 1 tbsp all-purpose flour: This thickens the apple juices so your crumble isn't soggy at the bottom.
• 150 g all-purpose flour: The foundation of a good crumble—don't skimp on this.
• 100 g cold unsalted butter, cut into small cubes: Cold butter is essential for that crumbly texture; if it's warm, you'll end up with a dense cake instead.
• 80 g light brown sugar: Adds a subtle molasses depth that regular sugar can't match.
• 30 g rolled oats: These give you that satisfying crunch and rough texture that makes the topping interesting.
• 1/4 tsp salt: A tiny pinch that makes everything taste more of itself.

Instructions

Get your oven ready:

Heat your oven to 180°C (350°F) and let it come to temperature while you prep—this ensures even baking from the start.

Prepare the apples:

Peel, core, and slice your apples into even thickness so they cook uniformly. In a large bowl, toss them with the sugar, cinnamon, lemon juice, and flour until everything is evenly coated, then tip into your greased baking dish. You'll see the apples start to release their juices almost immediately—that's exactly what you want.

Make the crumble topping:

In a separate bowl, mix together the flour, oats, brown sugar, and salt. Add your cold butter cubes and use your fingertips to rub everything together until it looks like coarse breadcrumbs with some pea-sized lumps still visible. Don't overwork it or you'll lose that precious crumbly texture.

Assemble and bake:

Sprinkle the crumble mixture evenly over the apples—don't press it down, just let it sit naturally. Pop it in the oven for 35–40 minutes until the topping is golden brown and you can see the apple mixture bubbling up around the edges.

Cool and serve:

Let it rest for 5–10 minutes so the filling sets slightly, then serve warm with custard, cream, or vanilla ice cream melting into every spoonful.

Save

I once served this to my partner's parents without warning, and it became the thing they asked me to make every time they visited. There's a quiet confidence that comes from knowing you can produce something this good without a recipe card in hand.

Apple Varieties That Matter

The apples you choose shape the entire personality of your crumble. Granny Smiths hold their shape beautifully and bring tartness, while Bramleys soften into the filling and add complexity. I've learned to avoid eating apples or very sweet varieties alone—they turn to mush and taste one-dimensional. A combination always wins.

The Crumble Topping Secret

The magic of a good crumble lives in those pea-sized lumps of butter you leave scattered through the mixture. When they hit the heat, they create little pockets of steam that make the topping shatteringly crisp rather than cakey. Rushing this step is where most people go wrong—take your time with the rubbing and resist the urge to blend it smooth.

Beyond the Basics

Once you've mastered the classic, it opens up a whole world of variations. I've added chopped walnuts and pecans for crunch, a drizzle of honey to the apples, even a pinch of nutmeg or ground ginger for warmth. The beauty of crumble is how forgiving it is—it welcomes your creativity without asking for permission.

• A handful of chopped nuts added to the crumble topping brings satisfying texture and richness.
• For a gluten-free version, swap the flour for a 1:1 gluten-free blend and use certified gluten-free oats.
• Serve it the day you make it for the best contrast between crispy topping and tender filling.

Save

Apple crumble is the kind of dessert that grows on you over time, becoming less about the recipe and more about the moment you share it. Make it, feed someone you care about, and watch it become part of your own story.

Recipe FAQ

→ What apples work best for this dish?

A mix of tart and sweet apples enhances depth of flavor and balance.

→ Can I add nuts to the crumble topping?

Yes, chopped walnuts or pecans add a pleasant crunch and richness.

→ Is there a gluten-free option for the crumble?

Replacing all-purpose flour and oats with gluten-free alternatives works well.

→ How do I know when it’s perfectly baked?

The crumble should be golden brown and the apples bubbling underneath.

→ What are good serving suggestions?

Serve warm alongside custard, cream, or vanilla ice cream to enhance flavors.