Best Apple Crumble Recipe

Apple crumble served in a bowl with two scoops of vanilla ice cream.

Crisp, cozy, and a little indulgent, this Apple Crumble is fall in every bite. Sweet, tender apples spiced with cinnamon are topped with a golden, buttery streusel that’s irresistibly crunchy. Enjoy it straight from the oven with a scoop of vanilla ice cream, or savor it warm on its own for a simple, comforting treat.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 487

Author Kim

Ingredients

For the apple filling:

6 large baking apples (such as Honeycrisp, Granny Smith, Braeburn or a combination; about 4 pounds) peeled (or unpeeled), cored, and sliced
1/2 cup (100g) granulated sugar
1 tablespoon lemon juice about half a lemon
2 tablespoons cornstarch or all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger optional
1/2 teaspoon salt

For the crumble topping:

1 1/2 cups (180g) all-purpose flour
1 cup (220g) packed light brown sugar
1 teaspoon baking powder this will keep the topping from getting soggy
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) butter melted, plus more for pan
vanilla ice cream optional for serving

Instructions

Preheat oven to 350°F and grease a 9x13-inch baking dish with butter.
Add prepared 6 large baking apples (such as Honeycrisp, Granny Smith, Braeburn or a combination; about 4 pounds), 1/2 cup (100g) granulated sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt to baking dish and toss to combine. You can also combine everything in a large bowl, if that's easier. Spread in an even layer. It will seem like too many apples for the dish, but they will bake down. Set aside.
In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 cup (220g) packed light brown sugar, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon. Stir in melted 3/4 cup (1 1/2 sticks) butter until everything is combined.
Instead of pressing the crumb mixture over the top of apples, crumble it evenly over the top in (pebble-sized) pieces, so it bakes with a crumbly texture. Bake until apples are bubbling and topping is golden, about 50 minutes.
Allow to cool for about 10-15 minutes before serving. Serve warm or room temperature with vanilla ice cream, if desired.

Notes

Use a mix of apples: Combining tart and sweet varieties (like Granny Smith and Honeycrisp) gives the best balance of flavor and texture.
Don’t skimp on the crumble: Pile it high! The topping will shrink a little as it bakes, and everyone loves those crispy bits.
Slice evenly: Try to keep apple slices about the same thickness so they bake evenly and soften at the same rate.
Make ahead friendly: Assemble the filling and topping separately, refrigerate both, then bake when ready for fresh-from-the-oven crispness.
Less sweet: If you prefer a less sweet dessert, you can reduce the sugar in the topping to as little as ½ cup. Keep the sugar in the filling the same so the syrupy texture stays just right, and use all tart green apples like Granny Smith to naturally balance the sweetness.
Room Temperature: If you plan to enjoy it within a day, you can cover the apple crumble tightly and leave it at room temperature for up to 24 hours.
Refrigerator: For longer storage, cover the dish with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheating: Warm individual servings in the microwave for 20–30 seconds, or reheat the whole dish in a 350°F oven for about 10–15 minutes to bring back the crisp topping.
Freezer: You can freeze baked or unbaked crumble for up to 3 months. Wrap tightly in foil or a freezer-safe container. When ready to enjoy, bake from frozen (add 10–15 extra minutes) or thaw overnight in the fridge before reheating.

The recipe was originally published on January 12, 2015. It was updated with helpful tips and new photos on November 13, 2025.

Nutrition