This apple crumble is made with apples tossed in sugar, cinnamon, nutmeg, and ginger and covered with an oat and brown sugar top. An easy fall dessert.
Each of us tends to carry within us—consciously or unconsciously—a terrifically precise notion of what the perfect apple crumble recipe ought to be. And chances are it was majorly influenced by the apple crumble of your childhood. Nuts or no nuts. Oats or just buttery floury sugary goodness. Spices permeating both the apples below and the crumble atop or just one or the other. Whatever apple crumble means to you, we get it. And we respect it. And we still think you ought to try this apple crumble recipe, which has captured the hearts of many, many who’ve tried it.–Corky, Lori, Dana, and Tracy Pollan
What Apples are Best for a Crumble?
How do ya like them apples? Specifically, how do you like them apples in your apple crumble recipe? Sweet? Tart? Mushy? Firm? You pretty much can’t go wrong when using any apples that you fancy, but for those who appreciate a little inspiration, here are some of the mixes of varieties our recipe testers tried and found to be terrific:
- Granny Smith and Cortland
- Fuji, Gala, and Granny Smith
- Fuji, Gala, Ambrosia, and Granny Smith
- Calvin Blanc, Golden Russet, and Spitzenburg
- Golden Delicious and Red Delicious
- Quick Glance
- 30 M
- 1 H, 30 M
- 8 to 12 servings
- For the apple filling
- 4 pounds apples (9 to 12) assorted varieties, peeled, cored, and cut into 1/2 inch slices
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon finely grated fresh ginger
- 2 tablespoons all-purpose flour (20 grams) or quick-cooking tapioca (20 grams)
- 1/8 teaspoon kosher salt
- For the crumble topping
- 1 1/4 cups (164 grams) all-purpose flour
- 1 1/4 cups (118 grams) old-fashioned rolled oats
- 1 1/4 cups (237 grams) firmly packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 12 tablespoons (6 ounces) unsalted cold butter, cut into small cubes
- Vanilla ice cream, for embellishing (optional but really necessary)
- Prepare the oven
- 1. Set a rack in the middle of the oven and preheat the oven to 375°F (191°C).
- Make the apple filling
- 2. Toss the apples in a large bowl. Add the granulated sugar, lemon juice, cinnamon, nutmeg, ginger, flour or tapioca, and salt and gently toss to combine. Spoon the filling into a baking dish, ideally one that’s 11 inches by 7 inches, but a dish that’s 9 inches by 13 inches will also work as will a couple 9-inch square baking dishes.
- Make the crumble topping
- 3. In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and teaspoon salt. Add the butter and, working with your fingertips, a fork, or a pastry blender, combine the mixture until the crumbs are pea-size. Place half the mixture in a resealable bag and stash it in the freezer to use in response to a crumble craving on another day.
- 4. Spoon the remaining topping evenly over the fruit filling. Place the baking dish on a rimmed baking sheet lined with foil to catch any spills. Bake until the fruit is bubbling and the top is nicely browned, about 1 hour. If after 45 minutes the top is nicely brown, cover the crumble with a sheet of foil.
- 5. Let the apple crumble rest for maybe 15 minutes. Serve warm with vanilla ice cream, if desired.