Apple Crumble
Published Aug 10, 2026
Apple crumble made with cinnamon apples and a buttery, crisp topping. No pie crust needed, and it comes together in one dish for an easy fall dessert.
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I have a real weakness for a good apple crumble. I think I actually get more excited about making it than my kids do, especially once fall rolls around and the apples start piling up on the counter. There’s just something about the smell of the baked cinnamon apples going in the oven that gets me every time. And I love that there’s no crust; I just toss the apples in the dish and pile the buttery crumble right on top, so I can have it going in a few minutes without talking myself out of it.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this apple crumble recipe.
The apples were the first thing I sorted out. Some of my early batches went mushy and lost texture, and it came down to both the variety and the size of the chop. Firmer baking apples held their shape and still had a little bite after 45 minutes, while softer ones turned to applesauce. Chopping them into even pieces mattered too, since uneven chunks meant some were falling apart while others were still firm.
The cornstarch was the fix for a problem I ran into more than once. Without it, all the juice the apples released pooled at the bottom and made the whole thing soupy. The couple tablespoons of cornstarch tossed with the apples thickened those juices as it baked, so the filling set up glossy instead of watery. Baking until it’s actually bubbling around the edges is how I know that’s happened.
Happy Cooking!
– Yumna
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Apple Crumble Ingredients
- Apples: I like using a mix of sweet and tart apples, especially Granny Smith + Honeycrisp or Pink Lady. You get better flavor and texture than using Fuji alone. Peel and cut them into evenly sized pieces so they soften at the same rate while baking.
- Apple crumble filling: Light brown sugar, cornstarch, ground cinnamon, and salt coat the apples. If you like warm spices, you can also use apple pie seasoning or even a pumpkin spice blend. Do not skip the cornstarch.
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, and salt make the crumble topping. Whisk them together well before adding the butter so everything is evenly combined.
- Butter: Use cold, unsalted butter cut into small cubes. If all you have is salted, that’s fine, but you may want to decrease the amount of salt in the crumble topping.
How to Make an Apple Crumble
These step-by-step photos walk you through how to make an Apple Crumble. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Apple Crumble Recipe
1. Make the apple crumble topping
Whisk together the flour, sugar, baking powder, and salt. Then, add the cold butter.
2. Cut the butter into the flour
Use a pastry cutter (or your fingers) to cut the butter into the flour mixture until it looks crumbly and there are no dry pockets of flour left. Squeeze some of the mixture together to create larger pea-sized crumbles. Those larger pieces help give the apple crumble topping a nice texture.
3. Mix apple crumble filling
Combine the chopped apples with the brown sugar, cornstarch, cinnamon, and salt directly in the baking dish, then toss until every piece is evenly coated.
4. Spread the filling evenly
Level the apples into an even layer so they bake consistently before adding the topping.
5. Cover with crumble topping
Sprinkle the crumble mixture over the apples, covering the surface without pressing it down.
6. Bake until golden
Bake until the topping is golden brown and the apple filling is bubbling around the edges. Let it cool briefly before serving so the filling has a chance to thicken.
Full Apple Crumble Recipe
Apple Crumble Recipe
Ingredients
For the apple filling
- 5-6 medium apples peeled and chopped apples (about 6 cups chopped)
- ½ cup packed light brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- Pinch of salt
For the crumble topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter cubed into pieces
Instructions
- Preheat the oven to 350°F and spray an 8×11-inch baking dish with cooking spray.
- Add the apples, brown sugar, cornstarch, cinnamon, and salt to the prepared baking dish. Toss to combine and spread evenly.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until crumbly and no dry spots remain, squeezing some of the mixture together to create larger pea-sized crumbles. Sprinkle the crumble topping evenly over the apples.
- Bake for 45 minutes, until golden brown and bubbling around the edges. Let cool for 10–15 minutes before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make an oat topping: Mix ½ cup old-fashioned rolled oats into the crumble topping for extra texture in this baked apple crumble.
- Mix in nuts: Stir ½ cup chopped pecans or walnuts into the topping before baking.
Recipe Tips
- Keep the butter cold. Cold butter creates the best crumbly topping. If it starts getting soft while you’re mixing, pop the bowl into the refrigerator for a few minutes.
- Let it rest before serving. Give the apple crumble about 10–15 minutes to cool so the filling thickens slightly instead of running onto the plate.
Troubleshooting
The apples likely released a lot of juice, or the crumble didn’t bake long enough for the cornstarch to thicken the filling. Make sure the filling is bubbling before removing it from the oven.
You probably didn’t work the butter into the flour mixture enough. Keep mixing until the butter is evenly distributed and the mixture holds together when you squeeze it in your hand.
