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Apple Cinnamon Crumble with Brown Sugar Oat Topping
Bake a warm apple cinnamon crumble crowned with a buttery brown sugar oat topping in under an hour.
Apple Cinnamon Crumble with Brown Sugar Oat Topping is a classic baked dessert that pairs bite-sized pieces of tart, fresh apples with a warm spice blend of cinnamon—and often a hint of nutmeg or allspice—then finishes them under a golden streusel composed of rolled oats, brown sugar, butter, and flour. The result is a contrast of soft, syrup-coated fruit and a crisp, caramelized topping that requires minimal assembly time and no pastry skills. Typically served warm, the crumble is common at autumn and winter gatherings, weeknight family dinners, and holiday tables, where it is frequently accompanied by vanilla ice cream, whipped cream, or custard.
Apple Cinnamon Crumble with Brown Sugar Oat Topping
This recipe is ideal for rescuing surplus or less-than-perfect apples and relies entirely on shelf-stable pantry items you probably already own. It’s flexible enough to go gluten-free or dairy-free with simple swaps, and the unbaked crumble freezes beautifully for a make-ahead dessert in minutes.
Prep Time
20 minutes
20 minutes
Cook Time
40 minutes
40 minutes
Total Time
60 minutes
60 minutes
Ingredients
medium apples, peeled, cored and thinly sliced
- tablespoons granulated sugar
- tablespoon fresh lemon juice
- tablespoon cornstarch (or the same amount of all-purpose flour)
- ½ teaspoon ground cinnamon for the filling
- ¼ teaspoon ground nutmeg (optional warming spice)
- ½ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ teaspoon ground cinnamon for the topping
- ⅛ teaspoon fine sea salt
- tablespoons (½ stick) unsalted butter, chilled and cut into small cubes
- ¼ cup chopped pecans or walnuts (optional crunch booster)
- Vanilla ice cream or lightly sweetened whipped cream, for serving (optional but highly recommended)
Method
Preheat the oven to 375°F (190°C)
- Grease a 9-inch square or similar baking dish with butter
- Peel the apples
- Core the apples
- Slice the apples into ¼-inch thick pieces
- Place the sliced apples in a large mixing bowl
- Drizzle the apples with fresh lemon juice
- Add granulated sugar to the apples
- Add ground cinnamon and a pinch of nutmeg to the apples
- Sprinkle all-purpose flour over the apple mixture
- Toss the apples until they are evenly coated
- Spread the coated apples evenly in the prepared baking dish
- Combine rolled oats, all-purpose flour, brown sugar, ground cinnamon and salt in a clean bowl
- Cut cold unsalted butter into small cubes
- Add the butter cubes to the oat mixture
- Rub the butter into the dry ingredients with your fingertips or a pastry cutter until large crumbs form
- Sprinkle the crumble topping evenly over the apples
- Set the baking dish on a rimmed baking sheet to catch drips
- Bake the crumble for 35–40 minutes until the topping is golden and the filling is bubbling
- Transfer the dish to a wire rack
- Let the crumble rest for at least 10 minutes
- Spoon the warm crumble into serving bowls
- Top each serving with ice cream or whipped cream if desired
Nutrition (whole recipe)
Calories
1730 kcal Protein
17 g Fat
71 g Carbs
272 g Fiber
24 g Sugar
162 g
1730 kcal Protein
17 g Fat
71 g Carbs
272 g Fiber
24 g Sugar
162 g
Notes
For deeper flavor and a crunchier lid, toast the oats in a dry skillet for 3–4 minutes before mixing them into the streusel. If your apples are very sweet, splash in a tablespoon of lemon juice to sharpen the filling, or fold in a handful of fresh cranberries for a tart pop of color.
why this recipe
This apple cinnamon crumble earns a place in your baking repertoire because it marries simplicity with unforgettable flavor: tender, spiced apples melt into a warm, almost caramel-like sauce while the brown sugar oat topping bakes to a golden, buttery crunch that contrasts every soft bite beneath. The recipe’s straightforward method lets fresh produce and pantry staples shine, yet the results taste as though hours of labor went into each spoonful; the oats toast, the cinnamon blooms, and the brown sugar forms a delicate crisp that stays crunchy even after cooling. Whether you serve it steaming with vanilla ice cream or enjoy leftovers straight from the fridge, this comforting dessert delivers the perfect balance of sweet, tart, and textured—proof that a humble apple cinnamon crumble can feel as special as any patisserie treat.
FAQs
FAQ acf
Frequently Asked Questions
What are the best apple varieties to use for this crumble, and can I mix different types?
Choose firm, slightly tart apples that hold their shape when baked—Granny Smith, Honeycrisp, Braeburn, Pink Lady, or Jonathan are all excellent options. Mixing two or three varieties (e.g., Granny Smith for acidity plus Honeycrisp for sweetness) deepens flavor and gives the filling a more nuanced texture.
Can I assemble the crumble ahead of time and bake it later?
Yes. You can assemble the filling and topping, cover the dish tightly, and refrigerate for up to 24 hours or freeze (unbaked) for up to 3 months. Bake straight from the fridge or freezer, adding about 5–10 extra minutes to the stated baking time until the fruit is bubbling and the topping is crisp.
How do I make this crumble gluten-free or dairy-free?
For a gluten-free version, substitute the all-purpose flour in both the filling and the crumble with a 1:1 gluten-free baking blend and be sure to use certified gluten-free rolled oats. To go dairy-free, swap the butter for an equal amount of cold vegan buttery sticks or solid coconut oil and grease the baking dish with the same plant-based fat; serve with dairy-free ice cream or whipped coconut cream if desired.