Perfect Apple Crumble |

Apple Crumble Recipe

YIELD 9 -inch pan



  • 1 kg (2.2 pounds) apples, peeled, cored, and cut into 1/2-inch cubes (5-6 cups sliced apples)
  • 2 teaspoons freshly squeezed lemon juice
  • 1/3 cup (70 g/2.5 oz.) granulated sugar
  • 2 teaspoons cornstarch
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg or cloves , optional
  • 1 teaspoon pure vanilla extract

Streusel Topping:

  • 1/2 cup (70 g/2.5 oz.) all-purpose flour
  • 1/3 cup (70 g/2.5 oz.) light brown sugar (or granulated sugar, or a combination)
  • 5 tablespoons (70 g/2.5 oz.) cold unsalted butter, cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/3 cup (30 g/1 oz.) old-fashioned oats
  • 1/3 cup chopped pecans or walnuts


  1. Preheat oven to 350F/180C. Lightly grease a 9-inch round or an 8-inch square baking dish. Set aside.
  2. Make the apple filling: In a medium bowl, toss apples with lemon juice. Add all other ingredients and toss evenly to coat. Transfer mixture to prepared baking dish and spread evenly. Set aside.
  3. Make the topping: Place all ingredients except for oats and nuts in a food processor and pulse until mixture clumps together into crumbly balls. Sprinkle oats and nuts over mixture and pulse 2-3 times to combine. Alternately, you can crumble the ingredients in a bowl using a pastry cutter or a fork. Sprinkle crumble evenly on top of the filling.
  4. Bake for 30-40 minutes, until topping is golden brown and juices are bubbling. The apples should be tender when a toothpick is inserted, but not mushy. If the top is browning too fast, cover loosely with aluminum foil. Allow to cool for a few minutes on a wire rack until warm. Serve warm and, if you like, add ice cream or whipped cream.
  5. Crumble will keep, covered, in the fridge for up to 3 days, but will taste best and be crispier on the first day it’s made. After that, it will slowly become soggier.