Made with juicy cinnamon-spiked apples and a rich, buttery make-head topping, this easy apple crumble recipe will be your new favorite dessert.
- 12 tbsp (185g) salted butter, at room temperature (see note below)
- 2 cups (250g) all purpose flour
- 2/3 cup (135g) granulated sugar
- 1/2 –1 tsp ground cinnamon, optional (I usually don’t add cinnamon for this recipe)
- Pat of salted butter, for coating the pan
- 2 lbs (907g) or about 5 medium Granny Smith apples, peeled and cut into 1 1/2- inch pieces
- 1/4 cup (50g) granulated sugar
- 1 tsp. ground cinnamon
Vanilla ice cream or creme fraiche, to serve
Notes & Substitutions
- If not using salted butter, add 1/4 tsp fine sea salt to the crumble topping.
- The crumble topping yields about 4 cups (lightly packed), which is enough to fit (2x) 9×13-inch baking pans. For this recipe, you’ll only need about 2 cups. Freeze the remaining 2 cups for another crumble. Directions below.
- For individual portions, you can fill up to (12x) small ramekins.
- Add the crumble topping ingredients to a large bowl. Squeeze together by hand until crumbles start to form and the flour is no longer visible. The mixture should feel like wet sand when ready. Set aside. Alternatively, if not using right away transfer the crumbles to zip-top bag (lay it flat) or an airtight container and freeze, up to 3 months. Use directly from frozen.
- Preheat the oven to 350 F. Lightly coat a 9×13-inch baking pan with butter. Alternatively, butter up to (12x) small individual ramekins.
- In a large bowl, toss the apples with the sugar and cinnamon. Add to the baking pan. Top with about 2 cups of the crumble mixture, adding more if preferred. If using ramekins, fill the cups about 3/4 full with apples and then top with crumbles; the apples will shrink slightly when baked.
- Bake the apple crumble for about 30-40 minutes or until the topping is perfectly golden brown. Check at the 30 minute mark if using ramekins.
- Serve warm with vanilla ice cream or creme fraiche.
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