Apple Crumble With Oats


You’re not going to believe how easy this Gluten Free Apple Crisp is! Oh hello there! Thanksgiving is almost here and you’re looking for dessert, right? Don’t worry it has arrived well ahead of time this year. In fact, this one didn’t even use a slow cooker. So let me introduce you to the dessert table.


Apple Crumble with Oats, an old-fashioned Autumn dessert that is the very definition of perfection. Perfectly juicy apples with a lovely hint of cinnamon and crispy oat topping; it really can’t get better than that. The nation’s favourite dessert that is very easy to make at home from scratch with a few simple ingredients.

Overhead shoot of a white plate with apple crumble topped with a scoop of ice cream, 2 apples and a fish with more crumble at the top of the plate

Apples must be the most popular fruit with kids and grown-ups alike. To me, they are also the first word that comes to my mind when I think of sunny Autumn days full of earthy colours and happiness.

They also make the best Autumn desserts that simply scream perfection. They are cheap to make, divinely delicious, and so much fun too. Take the good old crumble, this fabulous dessert that can’t be any simpler to make. No batter, no pre-cooking, no fuss.

Throw all the fruit together, top with a delicious oat and flour mixture, and bake. It’s that easy! I love to make all sorts of crumbles, with all sorts of fruit. My Apple and Plum Crumble is a great favourite of mine. And this time I wanted to use only apples, in order to better celebrate this grossly underrated fruit.

You don’t even need expensive apples to bake a good crumble, the cheap, cooking apples make the best dessert. Their tartness balances so well the sugar, giving us the best possible dessert for every occasion.


There is no need to pre-cook the apples, cooking the crumble at the right temperature ensures a perfectly soft filling with a gorgeous golden topping.

  • peel, core and chop the apples in smaller chunks
  • butter a baking dish well, add the apple chunks together with the brown sugar and cinnamon
  • toss well to combine
  • sift the flour in a large bowl, add the oats, sugar, vanilla extract and melted butter
  • mix well to get a mixture that resembles breadcrumbs
  • top the apples with the oat mixture and bake at 190 degrees Celsius (375 degrees Fahrenheit) until golden and bubbling hot
  • leave to cool down and serve with a good scoop of ice cream or custard


Getting the right ratio of flour, oats, butter and sugar is crucial. The regular granulated sugar together with the oats crisp up nicely when they are baked at a slower temperature – too high the temperature, and the topping will brown too quickly, while the fruit don’t have enough time to soften up.

I find that melting the butter helps massively with a nice and crunchy topping. I used to prefer rubbing the cold butter with the flour, but ever since I discovered this technique, there was no going back. The melted butter binds the ingredients a lot better, and everything works amazingly well together towards a crispy crumble topping.


I usually use the regular porridge oats for the crumble topping, and they give the right amount of crunch, where the rolled oats will adds extra texture to it. It’s definitely a matter of taste here, as both of them work well.

And that’s it, yummy, easy, a big winner every single time. The very best dessert to have on your Thanksgiving menu.


Our family always loves a good apple crisp or apple crumble recipe, especially in the fall when apples are plentiful and delicious. We love to make this apple crumble pie in the fall too. We have always called this recipe a crumble, so that is why this recipe is named this way. But, it appears we might have been wrong in what we have called it all this time. I read more about it and thought I would share what I found!


Crumbles and crisps are very similar and it seems like people tend to use them interchangeably. The name “crumble” originates from England. They both start with fresh fruit and have a streusel-like topping. Typically, a crumble does not have oats and a crisp does. The oats make it crisp as they cook in the oven.


  • 1kg/2lb 3½oz Bramley apples
  • pinch sugar, to taste
  • 1 tbsp water or apple juice
  • 100g/3½oz plain flour
  • 75g/2½oz butter
  • 50g/2oz rolled oats
  • 100g/3½oz demerara sugar


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them into a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about five minutes, until the apples start to soften.
  3. Transfer the apple mixture to a shallow ovenproof pie dish.
  4. Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs.
  5. Stir in the oats and the brown sugar and sprinkle over the cooked apples in the pie dish. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top.

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