The Old-Fashioned Apple Dessert I've Been Making for 20 Years

If I could make just one dessert all season long, it would be apple crumble — no question. (It’s not to be confused with apple crisp, which is similar but has oats mixed into the topping.) In my book, a really good apple crumble tops the charts of not just apple desserts, but also all the fall desserts.

In this classic version, the cinnamon-spiced apple filling has apple pie filling vibes but is way easier to pull off, and it’s topped with the most irresistible sweet, buttery crumb topping. I love it served warm straight from the oven with a scoop of vanilla ice cream, although it’s just as delicious served as is at room temp. And should you be so inclined, you won’t regret spooning any leftovers over yogurt or oatmeal in the morning.

Why You’ll Love It

• Way easier than making apple pie! Between the cinnamon, the tender slices of sweet-tart apple, and caramel notes of brown sugar, this is the perfect fall dessert.

• It’s one of the easiest fall desserts. Apple crumble is the best low-effort, high-reward fall dessert there is, with prep clocking in at about 15 minutes.

Key Ingredients in Apple Crumble

• Apples: Sweet-tart baking apples, like Granny Smith, Honeycrisp, or Pink Lady are the best choice here.

• Unsalted butter: Melted butter acts as the glue that holds the crumble topping together and gives it a rich flavor.

• Sugar: Light brown brown is the ideal choice to use for the topping and filling. It adds a deeper flavor than granulated sugar, and gives the crumble hints of caramel flavor.

• Ground cinnamon: This warm spice is a natural partner to apples. Here, it’s mixed into both the topping and the filling to make the dessert taste like fall.

How to Make Apple Crumble

1. Make the topping. The texture of the crumble topping will be thick and may seem a little pasty after mixing, but you haven’t done anything wrong. Pop it in the fridge while you prepare the filling, and that’ll be just enough time for it to firm up.

2. Make the filling. Cut the peeled apples into slices about 1/4-inch thick. Too thin and they’ll get mushy; too thick and they won’t soften enough.

3. Assemble the apple crumble. Add the filling to the baking dish and spread in an even layer. Break apart the crumble topping and sprinkle over the apples.

4. Bake the apple crumble. Bake until the topping is lightly browned and the filling is bubbling. If the topping looks like it’s getting too much color, tent with aluminum foil for the remainder of baking.

Helpful Swaps

• If you’re out of ground cinnamon, try apple pie spice or a mix of warm spices, like ground nutmeg, allspice, ginger, or cardamom. It’s not traditional, but you could even swap in pumpkin pie spice.

• An equal amount of vanilla bean paste can be used as a substitute for vanilla extract. But if you don’t have either, just omit it from the topping (it will still be great — I promise).

• Don’t sweat it if it turns out you don’t have a lemon or lemon juice; it’s OK to skip it without interfering with the recipe.

• There are several substitutes for cornstarch, including all-purpose flour and arrowroot powder.

• Dark brown sugar and granulated sugar can be used in place of light brown sugar if you’re in a pinch.

Storage and Make-Ahead Tips

• The crumble topping can be made and frozen up to 3 months in advance; no need to thaw before using. I recommend breaking the topping into small pieces before freezing.

• Cover and refrigerate leftover crumble for up to 3 days. Serve cold, or reheat in a 300°F oven for 20 minutes before serving.

More Apple Desserts to Try

• Apple Cream Cheese Bars

• Caramel Apple Dump Cake

• Apple Fritter Cookie Bars

• No-Bake Caramel Apple Delight

• Apple Cake

• Apple Crumble Pie

Apple Crumble Recipe

This easy dessert tastes like fall.

Prep time 15 minutes

Cook time 40 minutes to 45 minutes

Serves 6

Ingredients

For the crumble topping:

• 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus more for the baking dish

• 1 cup all-purpose flour

• 1/2 cup packed light brown sugar

• 2 teaspoons vanilla extract

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

For the apple filling:

• 2 pounds sweet-tart baking apples (4 to 5 large), such as Granny Smith, Honeycrisp, or Pink Lady

• 1/4 cup packed light brown sugar

• 2 tablespoons cornstarch

• 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon kosher salt

• Vanilla ice cream, for serving (optional)

Instructions

1. Heat the oven to 375°F. Coat an 8x8-inch or 2- to 2 1/2-quart baking dish with butter.

Make the crumble topping:

1. Microwave 1 stick cut-up unsalted butter in a medium microwave-safe bowl until just melted, 40 to 50 seconds. (Alternatively, melt the butter in a small saucepan over medium heat and pour into a medium bowl.) Let cool for 5 minutes.

2. Stir in 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt with a fork until evenly moistened and a variety of crumb sizes form. The mixture will be thick and slightly pasty (it will firm up as it chills). Refrigerate for at least 10 minutes.

Make the apple filling:

1. Peel, core, and cut 2 pounds sweet-tart apples into 1/4-inch-wide slices and place in a large bowl. Add 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Toss to coat.

2. Transfer the filling to the baking dish and spread into an even layer. Break the crumble topping into large clumps with your hands and scatter over the filling in an even layer.

3. Bake until the juices are bubbling around the edges and the topping is golden-brown and firm to the touch, 40 to 45 minutes. Check at 30 minutes — if the topping is browned, tent with aluminum foil for the remainder of time. Let cool for at least 15 minutes before serving with vanilla ice cream if desired.

Recipe Notes

Make ahead: The crumble topping can be made and frozen in an airtight container up to 3 months ahead; no need to thaw before using.

Storage: Cover and refrigerate leftover crumble for up to 3 days. Serve cold, or reheat in a 300°F oven until warmed through, about 20 minutes, before serving.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original

Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")