Apple Crumble Topping


This is a very easy apple crumble topping, but you can make it healthier if you’re into that kind of thing. In this recipe I use oat flour, which is simply ground up oats. I’ve heard it also can be made out of other grains. There are different ways to make oat flour including using a blender or food processor.

Apple Crumble

With a warm, cinnamon laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser.

Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again. I adore warm desserts like this, along with Strawberry Crumble, Chocolate Self Saucing Pudding and Sticky Date Pudding with Butterscotch Sauce!

Close up overhead photo of Apple Crumble with scoops of vanilla ice cream

THE Apple Crumble recipe

This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing.

Crumbly topping to be sure, but it was awfully dry and the filling was watery.

Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.

That was the moment when I decided I needed to create my own recipe. 🙂

A dish of Apple Crumble, fresh out of the oven, ready to be served

Why use this Apple Crumble recipe?

There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically:

1. The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and

2. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it – hence the name 😉 – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer. 🙂

Preparation steps for Apple Crumble

Best apples for Apple Crumble

I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples.

This recipe will also work for pears and even stone fruits like peaches.

Best apples for Apple Crumble are Granny Smiths

The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.

And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…

It’s just a little bit of heaven, right there.


Deselect All


4 large Golden Delicious apples (about 3 pounds)

1/4 cup sugar

1 lemon, juiced

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon


1 cup walnuts or pecans, roughly chopped

1 cup all-purpose flour

1 1/4 cups rolled oats

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

Pinch fine salt

8 tablespoons (1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optionalAdd to Shopping List


  1. Position an oven rack in the center of the oven and preheat to 350 degrees F.
  2. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
  3. In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
  4. Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
  5. Serve warm or at room temperature with vanilla ice cream.


For the filling

  • 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick
  • 2 tbsp golden caster sugar

For the crumble

  • 175g plain flour
  • 110g golden caster sugar
  • 110g cold butter

For the topping (optional)

  • 1 tbsp rolled oats
  • 1 tbsp demerara sugar
  • double cream , clotted cream or custard, to serve


  • STEP 1Heat the oven to 190C/170 fan/gas 5.
  • STEP 2Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
  • STEP 3Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
  • STEP 4Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
  • STEP 5Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
  • STEP 6Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
  • STEP 7Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
  • STEP 8Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

If you do this with a knife rather than a peeler, it is easier to cut them into quarters first. Alternatively, for a more rustic effect, leave the apples unpeeled.


If you make apple crumble all the time, you may feel like varying it.

– Mix ½ tsp mixed spice, cinnamon or allspice, or the scraped seeds of half a vanilla pod, into the sugar when tossing apples

– Add a handful of blackberries to the apples


You can use other apples, rather than Bramley, for this recipe, but if you do, slice them thinly so they soften during baking, and test carefully with a knife before removing from oven.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.