Tart Apple Crisp Recipe


This tart apple crisp recipe has a secret ingredient I bet you won’t be able to guess — peanut butter! It is one of my favorite apple recipes ever, and it was also featured on the Today Show as an every day dish. Tart apples, butter, sugar and spices make this a crisp you’ll want to try.


Enjoy all the benefits of apple pie with a crumble topping in a wonderful hand-held format. For an even more decadent treat, serve warm with vanilla ice cream.

  • Portion size: 12 servings


  •  Cortland apples (about 450 g)
  •  1/4 cup granulated sugar
  •  2 tablespoons all-purpose flour
  •  2 teaspoons lemon juice
  •  1/4 teaspoon cinnamon
  •  pinch salt
  •  1 1/4 cup all-purpose flour
  •  1/4 teaspoon salt
  •  1/4 cup cold butter diced
  •  1/4 cup cold lard diced
  •  2 tablespoons ice water
  •  2 tablespoons sour cream
  •  1 cup quick-cooking rolled oats (not instant)
  •  1/2 cup packed brown sugar
  •  1/3 cup all-purpose flour
  •  1/4 teaspoon ground nutmeg
  •  1/3 cup butter melted

NUTRITIONAL FACTSper tartlet: about

  • Fibre2 g
  • Sodium117 mg
  • Sugars16 g
  • Protein4 g
  • Calories283.0
  • Total fat15 g
  • Potassium93 mg
  • Cholesterol29 mg
  • Saturated fat8 g
  • Total carbohydrate35 g


  • Iron9.0
  • Folate13.0
  • Calcium2.0
  • Vitamin A8.0
  • Vitamin C2.0



Mix the salt and flour in a large bowl. Butter and lard should be blended into small crumbs with some bigger chunks using a pastry blender.

Using a fork, quickly combine the flour mixture with the sour cream and water combination. If necessary, add a little more water to create a ragged dough. Push into the disc. Wrap in plastic wrap and chill for 30 minutes. (Frigerate for up to 3 days if making ahead.)

Roll out the pastry to a generous 1/8-inch (3 mm) thickness on a lightly dusted board. Cut out 12 circles with a 4-inch (10-cm) round cutter, rerolling the leftover material. Insert into muffin tins; chill for 30 minutes.

While waiting, core, quarter, and peel apples. Slice each third thinly crosswise after dividing each quarter lengthwise. Toss the apples with the cinnamon, salt, lemon juice, sugar, and flour. Give each pastry cup some of the apple mixture.


Oats, brown sugar, flour, and nutmeg are combined in a small bowl. Next, butter is added and blended. over the apple filling, sprinkle.

Bake in bottom third of 375°F (190°C) oven for 40 to 45 minutes, or until pastry and topping are golden and filling is soft, covering with foil if topping darkens excessively.

To release tarts, run a knife over the edges. After 10 minutes, remove from pan and let cool. Let stand in pan on rack.

Simple Apple Crumble Tart

The simplest and coziest dessert recipe ever is this straightforward apple crumble tart. There isn’t much better than warm apples with a flaky crumble topping!

Image of a Slice of Apple Crumble Tart

Easy Apple Crumble Tart Recipe

Complete disclosure I don’t bake pies.

I suppose I occasionally enjoy pie, but it isn’t my main love interest.

I suppose primarily because fruit is a common filling for pies. Moreover, fruit…

In any case, it appears that apple pie is a worldwide phenomenon. Therefore, even while I would contend that a peanut butter cup ought to unquestionably serve as our nation’s dessert symbol, thousands of others might disagree.

That brings me to the present day. You guys seem to adore apple pie, so I’ll offer you my take on it.

It’s very easy…

also has a crumb topping. So you can be sure it will be delicious.

How to Make an Apple Crumble Tart

Simply take out a tart pan. Alternatively, if you want, use a pie pan.

Just one pie crust is required. On this particular day, I won’t go into how to prepare a pie crust. I’ve been testing crusts for my book for weeks, so I don’t want to share the recipe before the book is published. I’m sure you’ll be eagerly anticipating the news. Ahem.

So use a store-bought crust today or your grandmother’s recipe for pie crust.

whatever suits you the most.

Next, cut up 5 Granny Smith apples. Medium in size

Put those in the crust, sprinkle with cinnamon and brown sugar, and then top with a straightforward crumb topping made of butter, flour, and sugar.

After about 45 minutes of baking, it’s ready.

You have a lovely tart or pie.

Simple Apple Crumble Tart

This recipe can actually be prepared in ten minutes, not including bake time. It’s so simple for a Sunday dessert, yet elegant enough to offer to company.


Having trouble choosing between apple tart and apple crumble? Why not combine the two in a decadent Apple Crumble Tart flavored with cinnamon? The pastry crust is blind baked while the apples are sautéed in spices and brown sugar. The dessert is topped with a delectable crumble made of oats, brown sugar, and flaked almonds for crunch, sweetness, and texture.

This is a real down-to-earth wholesome, rustic Apple Crumble Tart. Dark brown sugar is used throughout which gives a nutty flavour, enhanced by flaked almonds.


…apples sauteed in sugar and spice✔️

crunchy, nutty crumble topping which offsets the soft apples✔️

cinnamon pastry blind-baked so that we avoid a soggy bottom!✔️


Rather than just add the apples to the blind-baked pastry base, I prefer to sautee them first (as I did in my Apple Crumble Tartlets and my Vegan Apple Cake), the reasons for sauteeing are…

  • allows you to test the apples for sweetness, so that you can stop cooking at the level of sweetness you prefer;
  • allows you to reach the right level of bite in your apples, not too hard and not too soft;
  • starts the cooking process before adding to the tart case;
  • evenly distributes sugar and spice within the apples.


The best apples to use are crisp apples like Bramleys since they keep their shape when cooked. This Apple Crumble Tart can also be made using regular eating apples; in that case, sauté them for a shorter period of time.

The best oats to use are rolled oats because they are larger, however porridge oats can be used in their place.

Although caster (superfine) sugar, granulated sugar, and light brown sugar all work well, dark brown sugar has a lovely nutty flavor.

ingredients for apple crumble tart
Bramley apples, lemon juice, oats, vanilla extract, butter, egg, nutmeg, cinnamon, icing sugar, salt, plain (AP) flour, brown sugar, flaked almonds, golden syrup (or maple syrup), milk

Plain (all-purpose) flour: used in the pastry and crumble.

Unsalted butter: I grate my butter for the pastry and crumble topping, simply because it mixes in far more quickly. You can use salted butter if you prefer, if so omit the fine salt in the pastry.

Egg yolk: used to bind the pastry together and add some extra fat in order to keep it soft.

Salt: to bring out flavour.

Milk: to bring the pastry together or you can use cold water.

Cinnamon and Nutmeg: can be substituted with mixed spice.

Golden syrup: added to the sauteed apples for extra flavour. Substitute with maple syrup or an extra tablespoon of brown sugar.



Picture 1: Blend the flour, salt, and icing sugar together in the food processor (or mix in a large bowl). Sprinkle grated butter on top and pulse 20 times or so to achieve a sand-like texture (or rub the butter between fingers).

Picture 2: Combine milk, vanilla extract, and your egg yolk. Repeat the pulse until soft lumps begin to form in the mixture.

Picture 3: Spread out onto a work surface that has been lightly dusted with flour and roll into a ball. Fit your tart tin after rolling out the dough. To avoid stretching the dough into the tin, slightly fold the sides in.

Picture 4: Trim the pastry’s edge and then gently push it up so that it is risen just above the tin’s top border. To help it set, prick the base and place it in the refrigerator for 20–30 minutes.

In image 5, the pastry casing is lined with foil and is weighted down with a layer of baking beans (or rice) before being baked for 20 minutes.

The base has to be fully baked, so take off the foil and baking beans and bake for an additional 10 minutes, or until brown and no uncooked pastry is visible.


Picture 7: As previously, combine the flour and cinnamon, then pulse until the mixture resembles coarse sand.

Picture 8: Mix the brown sugar, oats, and flaked almonds together until evenly distributed.


Picture 9: Slice the apples to a thickness of half a centimeter, then put them in a bowl with the lemon juice while you chop up the remaining fruit. Your apples should be completely dry before you sauté them, so dry them with a clean cloth.

Picture 10: Sprinkle brown sugar over your dried apples.

Image 11: In a wok or frying pan, melt the butter. Add the apples and simmer for 5 minutes. Cook for an additional two to three minutes after adding your spices, vanilla extract, and golden syrup.

Picture 12: Place the mixture into the pie shell, and then top with 3 tablespoons of the leftover liquid.

Image 13: Scatter your crumble mixture over the apples, making sure they are all covered. Bake the crumble for 30 to 35 minutes, pressing it down slightly to keep it in place.


  • This apple crumble tart recipes use is a soft pastry, therefore if it splits as you are fitting it into your tin, simply take some spare pastry and push it into the split and it will affix without needing water.
  • Your apples will oxidise (brown) very quickly so I advise to:
    • place them in water that is very cold;
    • add ice to the water to ensure it stays cold;
    • add the juice of 2 fresh lemons as the acid stop oxidisation;
    • pop a plate on top of the apples to keep them below the waterline.


A crumble topping made with almond flour works great; just swap out the regular flour and flaked almonds for the almond flour, and cut the butter by 20 grams to account for the increased fat in the almonds.


This Apple Crumble Tart will last for up to 5 days if refrigerated. Additionally, it can freeze for three months.

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.