Apple Crumble Recipe
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.
Servings: 12 servings
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 8x11-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
My Top Tip: Don't overwork the butter into the flour. I like leaving a few larger pea-sized pieces because they create a more textured crumble instead of a topping that bakes into one solid layer.
Storage: Store leftover apple crumble covered or in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave for 30 seconds or until warmed through.
Nutrition
Serving: 0.75cup | Calories: 218kcal | Carbohydrates: 37g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 108mg | Fiber: 2g | Sugar: 25g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
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