Desserts · British
Spiced Apple Crumble
Cinnamon-spiced baked apples under a crisp oat and brown sugar topping. Serves 6; about 1 hour, mostly in the oven.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 6 servings
- Level
- Easy
A mix of apples gives the best filling: a firm, tart variety like Granny Smith holds its shape, and a sweeter one like Honeycrisp or Gala softens into the juices.
Rub the cold butter into the topping with your fingertips until it forms clumps. Those clumps are what bake into a crunchy crust.
Recipe card
Spiced Apple Crumble
Ingredients
Apple filling
Crumble topping
Quantities are scaled. Amounts mentioned in the steps refer to the original 6 servings. Tips for scaling.
Equipment
- 9 x 9 in (23 x 23 cm) or similar 2-quart baking dish
Instructions
Heat the oven to 375°F (190°C) with a rack in the middle.
Toss the apple slices with the sugar, lemon juice, flour and cinnamon. Spread them evenly in the baking dish.
In another bowl, mix the flour, oats, brown sugar, cinnamon and salt. Add the butter and rub it in with your fingertips until the mixture forms pea-sized and larger clumps.
Scatter the topping evenly over the apples. Do not press it down.
Bake until the topping is deep golden and the juices bubble thickly around the edges, 40 to 45 minutes. If the top browns too quickly, cover loosely with foil.
Cool for at least 15 minutes so the juices thicken before serving.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Tips for success
- Put the baking dish on a sheet pan to catch any juices that bubble over.
Substitutions
- Half the apples
- Ripe pears, or 2 cups (250 g) of blackberries.
- Butter
- Solid coconut oil or a plant-based baking block for a dairy-free crumble.
Storage and make-ahead
Fridge
Cover and refrigerate for up to 4 days.
Freezer
Freeze the baked crumble for up to 3 months, or freeze the unbaked topping separately.
Reheating
Reheat uncovered at 350°F (175°C) for 15 to 20 minutes to re-crisp the topping.
Make ahead
Make the topping up to 3 days ahead and keep it in the fridge, or freeze it.
Questions and troubleshooting
Why is my crumble topping soft?
The butter was too warm, or the topping was pressed down. Keep the butter cold and scatter the topping loosely.
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