Dessert

Classic Apple Crumble with Oats and Brown Sugar

Original name: Apple Crumble

Prep

20 mins

Cook

40 mins

Servings

AmericanEasyDessertVegetarian

About this dish

Apple crumble is the warm, buttery dessert that bridges seasons—a bubbling orchard fruit base under a golden, oat-flecked streusel. While cobbler and crisps have their fans, the crumble’s lightly crisp, buttery topping and tender apples have made it a staple in homes from New England to the Pacific Northwest.

This version keeps the apples boldly spiced and the crumble generously proportioned, so every spoonful delivers both soft fruit and crunchy topping. It’s the kind of dessert that makes a whole kitchen smell like autumn, even in July.

Ingredients

UK and US measurements are both included for every recipe.

Apples

fruit

1.4 kg

Imperial: 3 lb

Granulated sugar

other

100 g

Imperial: 1/2 cup

Light brown sugar

other

100 g

Imperial: 1/2 cup packed

All-purpose flour

grain

30 g

Imperial: 1/4 cup

Ground cinnamon

spice

1 tsp

Ground nutmeg

spice

1/4 tsp

Fine sea salt

seasoning

1/4 tsp

Lemon juice

liquid

1 tbsp

Old-fashioned rolled oats

grain

90 g

Imperial: 1 cup

All-purpose flour (topping)

grain

120 g

Imperial: 1 cup

Light brown sugar (topping)

other

150 g

Imperial: 3/4 cup packed

Ground cinnamon (topping)

spice

1/2 tsp

Unsalted butter

fat

170 g

Imperial: 3/4 cup (1 1/2 sticks)

Vanilla ice cream or whipped cream

dairy

as needed

Method

Preheat the oven

5 minutes

Preheat the oven to 375°F (190°C) with a rack in the middle position. Lightly butter a 9x13-inch baking dish or a 10-inch deep-dish pie plate.

Prepare the apples

10 minutes

Peel, core, and slice the apples into 1/2-inch-thick wedges. In a large bowl, toss the apples with the granulated sugar, 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, nutmeg, salt, and lemon juice until evenly coated.

Make the crumble topping

5 minutes

In a separate bowl, whisk together the oats, 1 cup flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes and use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter bits remaining.

Assemble and bake

40 minutes

Transfer the apple mixture to the prepared baking dish and spread it into an even layer. Scatter the crumble topping evenly over the apples, squeezing some of the mixture into clumps for extra texture. Bake for 35–40 minutes, until the topping is golden brown and the juices are bubbling around the edges.

Cool and serve

15 minutes

Let the crumble cool for 10–15 minutes before serving. Spoon into bowls and top with vanilla ice cream or whipped cream if desired.

Equipment

9x13-inch baking dish or 10-inch deep-dish pie plate
large mixing bowl
medium mixing bowl
whisk
pastry blender or fingertips
knife
vegetable peeler
measuring cups and spoons

Nutrition facts

360 kcal

Calories

4 g

Protein

65 g

Carbohydrates

14 g

Fat

3 g

Fiber

70 mg

Sodium

Tips

Use a mix of tart and sweet apples for the best flavor and texture—Granny Smith and Honeycrisp are a reliable combination. Softer apples like McIntosh will break down more, so stick with firm varieties.
For an extra crunchy topping, squeeze some of the crumble mixture into hazelnut-sized clumps before scattering it over the fruit. These clumps bake into satisfyingly crisp clusters that contrast beautifully with the soft apples.
If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking. The crumble is done when the juices bubble thickly at the edges—if they’re still thin and watery, bake a few minutes longer.
This crumble is best served warm on the day it’s baked, but leftovers keep covered in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven until warmed through.

Serving suggestions

Serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Drizzle with warm caramel sauce for an extra-indulgent dessert.
Pair with a cup of hot coffee or spiced apple cider.

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Recipe by

Hannah Parker

Specialises in American cuisine

Hannah makes apple pie with a lattice crust. She won a county fair ribbon at age 12.

Describe yourself in three words: Wholesome, lattice queen, apple-y.