A true classic fall dessert, this Apple Crumble is made with sweet and tender apples topped with buttery, crispy and nutty streusel. As it bakes, the delicious smell will be wafting through your kitchen.
One of the reasons why I love September so much is that it is the start of the fall season. Once September rolls around, your taste buds will salivate for all things spiced with cinnamon, nutmeg, ginger, cloves and cardamom. You will fall in love with seasonal fruits, and apples are just one of them.
This Apple Crumble is an old fashioned dessert that has won my heart for years. It is made very similar to the traditional Apple Pie with the exception of a bottom crust and an addition of the crumbly, crispy streusel on top. As fall is sneaking around the corner, I know it’s time to bring on this easy apple dessert.
What I love about this recipe is that the apples stay soft and not watery. The apple filling is not too sweet, which makes it perfect to serve with a scoop of cold vanilla ice cream. While any apple will work, I recommend using apples with a firm texture that doesn’t get mushy after cooking. Granny Smith, Honey Crisp, Gala are those that tend to hold up well after baking and I love using the combination of Granny Smith and Gala for more complex flavor and texture.
The streusel is a simple mixture of flour, butter, and sugar, but as I love the crispy oat topping, I will add a good amount of it. You can also add more nuts if you want, or leave them out if you prefer to.
HOW TO MAKE CRUMBLE TOPPING
Making streusel topping is my favorite part in this recipe. In a medium bowl, you simply whisk together the flour, sugars, cinnamon, salt & oats. Then, cut cold butter into small chunks, about 1/2 – 1 inch cubes and add it into the bowl. Mix the butter with the flour mixture by either cutting it in with a pastry cutter or fork, or rubbing it in using your fingers, or using a food processor.
In the end, you will no longer have chunks of butter and the mixture will become crumbly.
If you make this Apple Crumble, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I love seeing your baking 🙂
More Fall Desserts:
- 4-5 large apples, peeled, cored, and cut into 1/2-inch cubes, I use both Granny Smith and Gala
- 2 teaspoons (10ml) freshly squeezed lemon juice
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (16g) all-purpose flour
- Pinch of salt
- 1 teaspoon (2.5g) ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) light brown sugar or granulated sugar
- 6 tablespoons (85g) cold unsalted butter, cut into small cubes
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Preheat oven to 350˚F/175°C. Lightly grease a 8-inch round or an 8-inch square baking dish. Set aside.
- Make The Apple Filling: In a medium bowl, toss apples with lemon juice, sugar, salt, flour, ground cinnamon and nutmeg to coat. Transfer mixture to prepared baking dish and spread evenly. Set aside.
- Make The Crumble Topping: In a separate bowl, whisk together the flour, sugars, cinnamon, salt & oats. Then, cut cold butter into small chunks, about 1/2 - 1 inch cubes and add it into the bowl. Mix the butter with the flour mixture by either cutting it in with a pastry cutter or fork, or rubbing it in using your fingers, or using a food processor. In the end, you will no longer have chunks of butter and the mixture will become crumbly. Sprinkle crumble evenly on top of the filling. Press tightly.
- Bake for 30-40 minutes, until the topping is golden brown and the filling is bubbling. If the top is browning too fast, cover loosely with aluminum foil. Remove from the oven and allow to cool on a wire rack until warm. Serve warm or serve with vanilla ice cream if you like
- Crumble will keep, covered, in the fridge for up to 3 days, but will taste best and be crispier on the first day it’s made.