Spiced Apple Crumble Dessert (Printer-friendly)

Warm spiced apples topped with a crisp, golden buttery crumble for comforting flavor.

# Ingredient List:

→ Apple Filling

01 - 6 medium apples (Granny Smith or Braeburn), peeled, cored, and sliced
02 - 1/4 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1 tablespoon lemon juice
06 - 1 tablespoon all-purpose flour

→ Crumble Topping

07 - 1 cup all-purpose flour
08 - 1/2 cup unsalted butter, cold and cubed
09 - 1/2 cup light brown sugar
10 - 1/2 cup rolled oats (optional)
11 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F (180°C). Lightly butter an 8 x 10 inch baking dish.
02 - In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour until evenly coated.
03 - Spread the apple mixture evenly in the prepared baking dish.
04 - Combine flour, brown sugar, oats if using, and salt in a bowl. Add cold butter and rub in with fingertips until mixture forms coarse crumbs.
05 - Scatter the crumble topping evenly over the apples. Bake for 35 to 40 minutes, until golden brown and bubbling.
06 - Allow to cool slightly before serving warm, optionally accompanied by vanilla ice cream or custard.

# Expert Tips:

01 -
  • The contrast between soft, spiced apples and crispy, buttery crumble hits differently every single time.
  • It comes together in 20 minutes of prep and doesn't require fancy skills or equipment.
  • Warm from the oven with a scoop of vanilla ice cream, it feels like you've done something special without actually trying that hard.
02 -
  • The butter truly must be cold when you rub it in, otherwise you end up with dense, heavy clumps instead of a light, crispy topping.
  • Don't skip the lemon juice thinking it won't matter, it prevents the apples from tasting cloyingly sweet and adds a brightness that makes people ask what's in it.
  • If your apple filling looks watery before baking, the flour will handle it as it bakes and thickens everything up perfectly.
03 -
  • If you forget to chill your butter, cut it into smaller pieces and work quickly, or pop it back in the freezer for 5 minutes mid-mix.
  • Watch for the moment the top turns golden rather than relying entirely on the timer, ovens vary and that visual cue is more reliable than time alone.
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