Apple Crumble
Apple Crumble is a 9×13 pan dessert full of sweetened apples and a thick crumble layer with brown sugar and oatmeal. Serve it with a big scoop of vanilla ice cream and whipped cream,…you will be in heaven. I promise you’ll believe it’s the best apple crumble recipe out there with tender apples and sweet fruit filling.
APPLE CRUMBLE RECIPE
My husband John is always on the search for the perfect apple crumble. It’s his favorite dessert.
He orders it at every restaurant and is always disappointed…not enough crumble on top, too dry, apples too mushy…you get the drift.
This version, however, he loved. I have always thought it’s bold to label a dish as “the best” or “perfect” because you set some really high expectations but I have no qualms about calling this the perfect apple dessert.
What I love about crumbles versus pies is that there’s no pie crust involved. I’m terrible at pie crusts.
INGREDIENTS
- Apples – you can use any fresh apples but here are my top apples for this recipe: Gala, Fiji, Pink Lady, Honeycrisp, Golden Delicious, or Granny Smith. Tart apples, like Granny Smith, complement the sweetness of the crumble. You don’t have to wait until apple season. They work in this dish all year.
- Old Fashioned Oats – quick oats will work as well but I like the texture of old fashioned.
- Brown Sugar
- White Sugar
- Cinnamon – can anything be better than warm cinnamon apples?
- Flour – a bit of flour makes it a crunchy topping.
- Lemon Juice – adds a bright flavor and helps make the sauce for the apples.
- Butter – usually crumble recipes use cold butter cut in with a pastry cutter, but this version uses melted butter.
- Nutmeg – there aren’t secret ingredients in this but if there were one, this would be it. It adds that special note to the juicy apples.
- Nuts
- Baking Powder/ Baking Soda
Just peel, core, and slice the apples. Not too thick, not too thick. I like to cut them in 1/4 inch slices. Sprinkle on some cinnamon sugar…
Add your crumbly topping.
If you aren’t good at pie crusts, try this easy Apple Crumble recipe for Thanksgiving instead of apple pie. Trust me…you won’t miss your pie a bit. Those other delicious desserts won’t be any competition.
HOW TO MAKE APPLE CRUMBLE
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Preheat oven to 350 degrees.
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Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples.
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For the Topping: In a large bowl, combine the oats, 1 cup flour, brown sugar, pecans, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
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Bake at 350 degrees for about 35-40 minutes or until apples are cooked and crumble is golden brown.
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Serve warm with vanilla ice cream.
Serve warm with ice cream!
THE BEST APPLES FOR APPLE CRUMBLE
The kind of apples matter for your apple filling. Granny Smith apples are slightly tart and firm which make them great for baking apple desserts. You can’t miss these…they’re green apples.
OTHER APPLE RECIPES:
- Apple Muffins
- Caramel Apple Cheesecake Bars
- Apple Pie Caramel Apple
- Apple Crisp Pizza
- Salted Caramel Apple Cups
- Apple Crisp Cheese Danish
- Appledoodle Cookies
- Caramel Apple Cheesecake
Apple Crumble
Apple Crumble is a 9x13 pan dessert full of sweetened apples and a thick crumble layer with brown sugar and oatmeal. Serve it with some ice cream and you will be in heaven. I promise you'll believe it's the perfect crumble recipe.
Ingredients
Apples:
- 10 cups apples, peeled, cored and sliced (I use about 6 Granny Smith apples)
- 1/2 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons lemon juice
Topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
- 1/2 cup chopped pecans or walnuts, (optional)
Instructions
- Preheat oven to 350 degrees.
- Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples. Pour lemon juice on top.
- For the Topping: Combine the oats, flour, brown sugar, cinnamon, baking powder, baking soda, nuts (if using) and melted butter together. Crumble evenly over the apple mixture.
- Bake at 350 degrees for about 35-40 minutes or until apples are cooked and crumble is golden brown.
- Serve warm with vanilla ice cream.
This, without doubt, is THE best apple pie I have ever tasted. It was delicious. Had my doubts, re the juiciness, because of no liquid – plus I used eating apples. However doubts abated I followed the recipe to the letter. Excellent thank you for sharing.
Can this be made ahead of time? If so, how far ahead? Thanks 🙂
Honestly. The crumble will get soggy if made too far ahead of time. It’s best the same day but great reheated if you don’t mind a non crispy topping
Just came across this recipe grouping and want to try several. I never make traditional crust pie either. My grandmother always made “Crumb Apple Pie” which sounds like yours minus the oatmeal and nuts. Has always been a hit but will try your version to compare the topping as it does sound good! Thanks!
Thank you!
I’ve never made anything with apples when I came across this recipe I though
I’m going to see if I can make it. We’ll to my surprise it came out fabulous
I don’t like any apple desert that has apples that are crunchy when eaten this recipe doesn’t do that the apples are melt in your mouth delicious. The crumble top is so good that if I ever try to make another pie I would use the crumble top.
This is a can’t go wrong recipe!
P.s. Dairy queens vanilla ice cream tops it off fabulously!
Yay that makes me so happy to hear!
This was the first time I’ve ever made something with apples and it came out awesome!!
SUPER EASY to make!!
I loved the crumble instead of a pie crust!
Thanks for sharing this recipe with us!
You’re welcome!
Can this be made ahead of time and refrigerated up until baking day for Thanksgiving?
Where and when do you add the 2 tablespoons of lemon juice? I read through the directions and recipe 3 times and couldn’t find when or where to add the lemon juice. I punted and poured it over the apples after the sugar mixture. I’m sure that was wrong but the lemon juice got added. Should it have been on the bottom of the pan before adding the apples in? Please add instructions for the lemon juice to your recipe. Thank you!
looks good but would omit the nuts
Made this tonight! Delicious! Thanks!
So happy you liked it!
Can I use the crumble on a cherry pie ?
Yes!! That would be great!
Does this have to be refrigerated, or can it sit on the counter until all gone?
Thank you!
Karen
I would refrigerate it since it has fruit in it.
Could this be made a day ahead of time and refrigerated until ready and still taste the same? Thanks!
Yes. The top can get a little soft if refrigerated more than a day or two.
also nuts optional don’t ever use too many people with nut allergies. again easy great dessert!!!!!!!!!!
excellent recipe. no need for the flower or baking soda.
You are right…this is THE BEST APPLE CRISP RECIPE EVER!!
Stop you search!
The apple/cinnamon/ sugar ratio is perfect. The amount of crumble on top is perfect. The crumble actually stays crunchy for several days after being made. We all love it! It is the only Apple crisp is will ever make again!! Thank you!
Thank yoU!
I was wondering if the nuts could be replaced by more oats? Thanks!
Sure!
May Perfect Apple Crisp be halved and baked in 8×8? If so for how long?
Yes, you can half it. You might be able to shave 10 minutes off. Just check to see if the apples are tender.
Great apple crisp
Thank you Matt!
This apple crisp is the best !!! It tastes like the apple crisp of 50 yrs. ago!! Been searching for a great apple crisp recipe!!! Ive made it 4-5 times and it turns out perfect everytime. Getting ready to try it with rhubarb & apples.
Thank you sooooo much for sharing ! Its a favorite around here
Made this tonight with fresh honey crisp apples, gluten free flour and 3 minute steel cut oats and walnuts!!! Best one I have ever made!!! I thought the topping might be too much…but it’s delicious!!! We served with whipped cream to cut down on the heavier ice cream. Perfection!
Yes, it’s definitely topping heavy.
I’ve been looking for a good apple crisp recipe. I LOVED this. It truly was “perfect” at my house!
Awesome to hear!
This truly is the best apple crisp recipe ever! I’ve tried crisps a lot and they are either too soggy, the ratio isn’t right, you name it. But I’ve made this twice now and it’s perfect every time and soooo easy! The topping stays crisp and has amazing flavor! Tart apples are the best in this recipe. Thank you!
thank you erin! I love it!
Absolutely perfect!! Made this on Monday & it was gone by Wednesday!! Thank you so much for this recipe
Oh my! I love hearing that.
The recipe makes a lot of topping, so don’t be surprised. Mine was kind of chewy but in a good way, mmmmm.
The recipe filled my pan to the very top, but as with my app,e pies it cooked down, a lot. The finished crisp is fairly thin.
I wanted to mix the sugar and spices with my apples, but I did not. Sprinkling it on top worked great and was cleaner that way. The crisp was very sweet and could have used less sugar but that depends on your apples alrhough mine were on the tart side.
All in all it was a fine recipe and easy to do. It was a hit.
Thank you!
Tastes great!! My crumble thought was more powdery than chunky. What did I do wrong! I did follow the recipe exactly.
Hmmm. That definitely doesn’t sound right? Too much flour?
More butter. If the crumble when mixed still appears “dusty” and doesnt cling to itself when pressed. Melt down more butter, maybe 1/4 cup at a time, drizzle it over yout crumble mixture, and REALLY MIX IT THOROUGHLY. Check for its ability to clump again. If it clumps when pressed, but crumbles when disturbed, thats the correct butter to dry ingredients ratio. Youre not looking for dough, more like damp sand. Clumpy, but brittle. Once that goes in the oven itll bring out the butter and it will travel through the dry mass making it crisp, but crumbly. No more dusty apple crisp.
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Thank You for this Jen! You did well naming it perfect. I’ve had nothing but compliments and have been asked what’s the secret more than one. This will be my pick for thanksgiving and will be a staple at my table!
Thank yoU!!
I want to try “The Perfect Apple Crisp” this Thanksgiving, but I would like to know the Nutritional content. Could you send it to my email?
Thank you.
[email protected]
Loved this recipe! We just picked fresh Johnagold apples and it was perfect. Probably the best crisp, I ever made and very simple. Melted butter is much easier to work with than a pastry blender. Thank you!
So true!
I didn’t add any sugar to the apples, and I added 1/2 cup brown sugar to the flour mixture – perfect!!! I live in Poland and the American amount of sugar would kill us:)
Ha. Glad you adjusted it to your tastes.
Has anyone doubled the crust ingredients and put half on the bottom?
I made this for Thanksgiving last week. It was a hit! We loved it and will be on the menu from now on. It really is The Perfect Apple Crisp!
Thank you! I need to update the photos but it’s one of my favorites.
Thank you!!
Hi Christy: Fall is my favorite time of the year. I do a lot of baking and I cannot wait to try your recipe, I have a feeling it will be wonderful. I am having company this weekend so you know it will our dessert with vanilla ice cream.
Thank you
Marilyn
You are so sweet. It’s one of my favorites. Perfect with ice cream.
I wanted to know the calorie count for the Apple Crisp
Girl I don’t know if you want to know…but I will add it at the bottom.
Hi Christy,
i just knew about ur website and love it! I’m from the other part of the world but as they say now a days nothing seems to be far from us!
Im a mother of 3 god bless them and i didn’t know a clue about cooking until i got married,, I’m into healthy life style and trying to explore new ingredients and recipes and to be honest its fun!
have u ever tried Oriental cuisine? i think u might love it especially with all the colorful dishes filled with different spices and flavors 🙂
can’t wait to try one of ur recipes though! <3
Yours sincerely ,
Amal
Amal,
Welcome! I love exploring new foods too so I hope we have the same taste.
We made this for a Thanksgiving dessert this year (2015). It was amazing. We made it just like you have written here except we have some gluten intolerant people in the family. Instead of using flour, we used the quisinart to make powder out of oats. It worked very well! We haved added this recipe into our Thanksgiving tradition.
We had gluten intolerant people too at our dinner. I should have done oat flour! Great idea.
I made this tonight, and my hubby and I loved it! Thanks! 🙂
You’re welcome!
This recipe is EASY and DELICIOUS!! I made this for dessert at my mom’s thanksgiving dinner. I shook the apples in a ziplock bag to have them nicely coated in the spice mixture. I added a cup of pecans which added a nice roasted flavour to the crisp. Needless to say it was a hit and there was none left!
Fantastic recipe! I added 1 tsp of vanilla extract to our crumble, but I put vanilla in anything I can get away with! Very tasty!
I’ve made this crisp with apples and with pears and both are fabulous. Tonight I wanted a topping for an apple pie so I made 1/4 of the amount of topping in this recipe and it made a perfect dutch apple pie.
Such a great recipe! I halved the topping so it would be a little less sweet, but it is so yummy either way. Love the nuts in the crumble! It’s so hard for me to find “the one” with recipes, but this is the only apple crisp recipe I am going to need. Thanks so much for giving me another keeper recipe 🙂
Thank you LC!
Christy (or other experienced cooks/bakers), could this be made (or the filling at least) the night before and refrigerated or froze and then baked the next day? I know apples usually go brown when they are sitting, even in the frig., but not sure if that matters since they will be baked in the apple crisp anyway. Just trying to save some time for Thanksgiving! Thanks!
Yes, the apples will brown a little bit but like you said they are being baked the next day. If you really want to keep them from turning brown soak the apples in salted water (1/2 teaspoon per quart of water). Rinse them after and then they won’t brown.
Christy (or other more experienced cooks), could this be made the night before and refrigerated and baked the next day? Or perhaps baked halfway the night before? I know apples usually brown if they are sitting. Just thinking of ways to save preparation and oven time on Thanksgiving!
Really wanting to make this, but have you used any other type of apple say golden delicious? And the quick cooking oats, would that just be oatmeal?
Any apple will do. And quick oats are just smaller regular oatmeal. You could toss regular oats in the blender or food processor to chop them up a bit.
I just had to let you know how much we loved this! I saw it on Pinterest yesterday, and after pinning it, I whipped it up. Oh goodness! I seriously think it was the best I’ve ever had. My husband declared it to be the best he’s ever had too. (and so did my sister!) I was worried that we’d have too much, since it makes a pretty large dish, but I’m glad I didn’t cut the recipe in half, because I don’t want it to end! Thank you for sharing!
Yeah! It’s huge. So glad you loved it!
I’m going to make this, it looks & sounds great. Let alone very easy. I will do like some of the other comments & cut the sugar in half (maybe) will make this for myself first & then some friends for a get together. I love the fact you have gave us something that not only uses something cheap like apples but good for you & for people on dialysis. I love your recipes & will continue trying them. I cannot wait to try this one. Thanks a bunch.
I forgot to add that I’m on a very strick diet & cannot have allot of certain foods for example: diary, cheese, milk & boxed products such as; cake mixes, bisquick. Also cannot have nuts, which I love very much. I’m also looking for a Baked Zucchini Recipe without eggs (if possible) and milk. I know you need something to coat the zucchini & I can have cornmeal, I’m single & do not need to make a whole bunch at one time. Please e-mail me if you have such a recipe. I love your site.
You could use anything wet to coat the zucchini. Almond milk? Coconut milk?
Made this for Super Bowl Sunday. It was a definite hit. Made it exactly as written, except, as suggested by one of the commenters, I used 1/2 granulated sugar and 1/2 brown sugar to coat the apples. I also used corn starch instead of flour to thicken the juice of the apples.
The crunchy top was delicious. Didn’t dare make any changes to this. I put on the entire amount on top–yum!
I am in the process of sending this recipe to a couple of people who made me promise to email it to them 🙂
Good! It’s a little indulgent but I’m glad you liked it.
Seriously, this is the BEST apple crisp you will ever make… I fell upon ‘the girl who ate everything’ website about two months ago, and since then I’ve tried 10+ recipes and each one is such a CRAZY SUCCESS! I had my boyfriend’s mom singing my name to the high heavens with this apple crisp, it’s AMAZING. You will NOT be disappointed! It’s my go-to dessert for any function, and will be a staple for this year at Christmas!
Jennifer,
Yay! I’m so glad you liked it!
This is an amazing recipe for apple crisp. I have only received rave reviews. I have no made it about 5 times and each time I feel like I end up with the same problem – It’s soooo watery. Now, if serve it and refrigerate the leftovers, the next day its not. The sugars have made a nice sauce and it tastes amazing. Any feedback on how to make the first serving not watery would be great. Thanks. Love your site.
Watery huh. I haven’t had that problem but I’m assuming it’s the juices from the apples. Hmm. I’m not sure…
I make this a ;ot in the fall. It is great but why is the baking soda and baking powder needed in the recipe?
It dosen’t rise does it? Just wondering.
Not sure. It does puff up a bit though.
This was my first apple crisp and it turned out perfect. My family loved it!
Will definitely try this but can you half the recipe. There are only two of us and would like to make a mallet portion.
Sorry – I ment smaller portion.
Yes, you can absolutely halve it. Make sure you use a smaller pan like a 9×9.
Thank you! And I agree, it does deserve the title of “”perfect”.
Now this is what apple crisp is supposed to taste like! I was skeptical about the melted buter, but the crumble is so crispy and delicious! I’m keeping this recipe handy!
It’s sitting in the oven right now!
But I have a concern…I ended up with WAYYY too much crumble leftover! I decided to just bake the crumble by itself and use it later as ice cream topping…did I do something wrong? How much of the pan should be apple and how much should be crumble?
But I am still super excited to taste it 🙂 Your blog is the best.
Anila,
We like ours really heavy on the crumble side so you could definitely half the crumble if that’s not how you like it.
If you try splitting the sugar, in the apple part, in half with brown sugar you will like it even better. I mix the apples in a bowl with the sugar mixture and it coats them all. Great flavor.
Looks amazing. I LOVE apple crisp. Thanks for sharing this scrumptious looking crisp. Pinning!
This website needs to come with a warning: THE RECIPES ON THIS WEBSITE ARE SO GOOD, YOU WILL EAT THE ENTIRE PLATE AND GET FAT!!! 😉 I have tried 3 recipes (Perfect Apple Crisp, Lion House Rolls and Pumpkin Cream Cheese Muffins) and each and every one has been amazing!! I’m fairly certain I ate at least a dozen of the muffins and half the apple crisp, (which, in answer to a question asked above, is just as good, refrigerated, for a few days. Just pop it in the microwave to warm up, then add the ice cream.) This is my new favorite blog! Trying the Tomato Soup next!! Thanks and keep it up…..please!!! 🙂
Thank you!
Could you make this day before or would it make it soggy? Also if you make it bday before would you have to refrigerate? Thanks!!
I personally think it would get soggy just like apple pie kind of does…
These look absolutely YUMMY!
I just made this today for a picnic I had to go to and it was AWESOME! All I can say is that it is officially my new favorite dessert and it definitely lives up to it’s name of being perfect. The crumb topping it super delicious and crunchy and crumbly and sweet but not too sweet. And the apples are really good too…you definitely have to use Granny Smith apples though, it makes a big difference. Definitely great for the fall too!
I made this last night and my fiance (who absolutely loves apple crisp) said this was his new favorite recipe. So incredibly good, but so incredibly dangerous! This recipe is a keeper. Thank you.
Love it! I will be using this for a church activity tonight. The only change: I’m cutting the sugar in the topping by half. It’s still awesome, without being overly sweet.
Thank you!
This is a fantastic recipe! It might be the sweetest apple crisp I’ve ever made, but it was delicious!
I found this through foodgawker.com and I have to say it was amazing. I made it for Father’s day since my dad is a huge fan of apple crisp, he was extremely happy. Perfect dessert and very easy to make. Thanks!!
I made this to take to a basket making class and it was a hit! Delicious!
Thanks Lori. I think you’re right…
I’m going to add it to the recipe.
This looks sooo good! I love apple crisp! I’m going to have to try this:)
If you really want to take this recipe over the top, add some chopped walnuts to the crumble, out of this world!
WE made this last night and it was HEAVEN! Thanks!
This will definitely be on our Thanksgiving table! Thanks Christy. Apple Crisp is one of my favs!