I’ve been making this apple crumble for years whenever I want a warm, homey dessert that’s both quick and crowd-pleasing. It’s a straightforward mix of tart Granny Smith apples tucked under a buttery, brown-sugar crumble that bubbles and crisps in the oven. Perfect for weeknight desserts, potlucks, or a simple holiday finish, this version balances bright lemon and cinnamon with a tender but not-too-sweet topping.

Why you’ll love this dish

• It’s fast to pull together with pantry staples and doesn’t require a pie crust.
• The tang of Granny Smith apples keeps the filling from becoming cloying.
• The crumb topping is adaptable — use oats or nuts for extra texture.
• It’s naturally vegetarian and easy to make ahead.

“My family fights over the warm edges — the topping gets perfectly crunchy while the apples turn silky. One of our favorite simple desserts.” — home cook review

How to make Classic Apple Crumble – Alright with Me

• Prep the apples: peel, core, and chop them into roughly 1-inch pieces so they soften evenly.
• Toss the apples with sugar, lemon juice, cornstarch (or flour) and cinnamon; this keeps the filling bright and thickens the juices as it bakes.
• Make the crumble: mix flour, brown sugar, baking powder, salt, cinnamon, and melted butter until coarse clumps form.
• Assemble in a baking dish: an 8×8 or 9-inch round works well for 2½ pounds of apples.
• Bake at 350°F (175°C) until the topping is golden and the filling is bubbling, about 35–45 minutes.
• Let it rest a little so the filling sets before serving.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup packed brown sugar (light or dark)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 1/2 lb Granny Smith apples, peeled, cored, and chopped (about 6–7 cups)
• 1/2 cup granulated sugar or additional brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch or all-purpose flour (cornstarch gives a clearer, glossy filling)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Notes on ingredients

• Substitutions: swap the 2 tablespoons cornstarch for flour if you’re out; use dark brown sugar for a deeper molasses flavor.
• If you prefer a heartier crumble, replace 1/2 cup of the flour in the topping with rolled oats and add 1/4 cup chopped walnuts or pecans.
• For a dairy-free version, use a plant-based butter or coconut oil; texture will vary slightly.

Step-by-step instructions

• Preheat oven to 350°F (175°C). Lightly butter a 8×8-inch or 9-inch baking dish.
• Make the filling: in a large bowl, combine chopped apples, 1/2 cup sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Toss until the apples are evenly coated.
• Make the crumble: in another bowl, stir together 1 cup flour, 3/4 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Pour in 8 tablespoons melted butter and mix with a fork until coarse clumps form. The mixture should hold together when pressed.
• Assemble: transfer the apple mixture to the prepared dish and spread into an even layer. Sprinkle the crumble evenly over the apples, pressing gently so some larger clumps remain.
• Bake: place in the preheated oven and bake for 35–45 minutes, until the topping is golden brown and apple juices are bubbling at the edges.
• Rest and serve: allow the crumble to cool for about 15 minutes so the filling thickens slightly before scooping.

Best ways to enjoy it

• Serve warm with vanilla ice cream or a dollop of crème fraîche for contrast.
• For breakfast-at-dinner, spoon it over Greek yogurt and sprinkle with toasted oats.
• Pair it with a bright, crisp salad like a carrot-apple salad to cut through the sweetness — it’s a lively side for a heavier meal and balances the crumble beautifully. Carrot apple salad
• Plate it in shallow bowls and garnish with a few extra chopped toasted nuts for texture.

Storage and reheating tips

• Cool completely before storing. Leftovers keep in an airtight container in the refrigerator for up to 4 days.
• To reheat, warm individual portions in the microwave for 30–60 seconds or reheat a whole dish in a 350°F (175°C) oven for 15–20 minutes until warmed through and the topping regains some crispness.
• To freeze: wrap the cooled crumble tightly in plastic wrap and foil, or transfer to a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven.
• Food safety: refrigerate within two hours of baking. Reheated leftovers should reach an internal temperature of 165°F (74°C).

Helpful cooking tips

• Use tart apples like Granny Smith for structure and bright flavor; softer baking apples like McIntosh will break down more.
• Don’t skimp on the lemon juice — it keeps the apples bright and prevents browning while balancing sweetness.
• For a crisper topping, briefly pulse the topping ingredients in a food processor instead of stirring; leave some larger chunks for texture.
• If you prefer a more caramelized filling, toss the apples with 2 tablespoons of melted butter before adding the sugar and spice.
• Avoid overfilling the baking dish; apples release juice as they cook and you want room for bubbling without overflow.

Creative twists

• Add 1/2 cup rolled oats and 1/4 cup chopped pecans to the topping for an oatmeal crumble.
• Stir 1/4 teaspoon ground nutmeg or a pinch of cloves into the apple mixture for warm spice layers.
• Mix in 1/2 cup dried cranberries or chopped dried apricots for a chewy contrast.
• For gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
• To make it vegan: swap melted butter for refined coconut oil or vegan butter and use brown sugar labeled vegan if needed.

Common questions

How long does this take to make from start to finish?

Active prep is about 20 minutes (peeling and chopping apples takes the longest). Bake time is 35–45 minutes, so plan for roughly 1 hour total including cooling.

Can I use other apples instead of Granny Smith?

Yes. Braeburn, Honeycrisp, and Pink Lady are great choices that hold texture. If you use very sweet apples, reduce the granulated sugar slightly.

Can I make this ahead of time?

Yes. Assemble the crumble in the baking dish, cover, and refrigerate for up to 24 hours before baking. If frozen pre-baked, increase baking time and bake from thawed for best results.

How do I get the topping extra crunchy?

Use cold butter cut into the flour (rather than melted), or sprinkle a thin layer of raw sugar over the topping before baking. A quick blast under the broiler for 1–2 minutes at the end can help, but watch closely to avoid burning.

Is this recipe suitable for small gatherings or potlucks?

Yes. It scales easily — double ingredients for a 9×13 pan. It travels well; reheat briefly at the destination if you want it warm.

If you enjoy similar cozy bakes, you might also like this apple-cinnamon loaf that uses the same flavor profile but in a quick bread format: apple-cinnamon-swirl loaf

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