Apple crumble with pie apples

Apple crumble

less than 30 mins

30 mins to 1 hour

This is the easiest apple crumble recipe and an all-time favourite quick and easy dessert.

Each serving provides 618 kcal, 6g protein, 83g carbohydrates (of which 43g sugars), 28.5g fat (of which 18g saturates), 3.5g fibre and 0.21g salt.

less than 30 mins

30 mins to 1 hour

Ingredients

For the crumble

• 300g/10½oz plain flour, sieved
• pinch of salt
• 175g/6oz brown sugar
• 200g/7oz unsalted butter at room temperature, cubed, plus a little for greasing

For the filling

• 450g/1lb apples, peeled, cored and cut into 1cm/½in pieces
• 50g/2oz brown sugar
• 1 tbsp plain flour
• 1 pinch ground cinnamon

Method

Preheat the oven to 180C/350F/Gas 4.

Place the flour, salt and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.

Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

Serve with thick cream or custard.

Recipe Tips

Bramley apples will turn to a lovely fluff underneath your crumble, in this recipe with toffee-ish brown sugar. If you want a crumble with distinct apple pieces, use a dessert apple and reduce the sugar quantity.

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The best apple crumble

You can’t beat a traditional apple filling topped with crispy, buttery crumble — classic comfort food at its best

Nutrition: Per serving

Nutrient	Unit
kcal	608
fat	24 g
saturates	14 g
carbs	90 g
sugars	55 g
fibre	5 g
protein	6 g
salt	0.6 g

Ingredients

For the filling

• 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick
• 2 tbsp golden caster sugar

For the crumble

• 175g plain flour
• 110g golden caster sugar
• 110g cold butter

For the topping (optional)

• 1 tbsp rolled oats
• 1 tbsp demerara sugar
• double cream , clotted cream or custard, to serve

Method

Heat the oven to 190C/170 fan/gas 5.

Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.

Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.

Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).

Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.

Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.

Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.

Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

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Apple Crumble

With a warm, cinnamon laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser.

Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again. I adore warm desserts like this, along with Strawberry Crumble, Chocolate Self Saucing Pudding and Sticky Date Pudding with Butterscotch Sauce!

THE Apple Crumble recipe

This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing.

Crumbly topping to be sure, but it was awfully dry and the filling was watery.

Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.

That was the moment when I decided I needed to create my own recipe. 🙂

Why use this Apple Crumble recipe?

There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically:

1. The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and

2. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it – hence the name 😉 – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer. 🙂

Best apples for Apple Crumble

I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples.

This recipe will also work for pears and even stone fruits like peaches.

The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.

And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…

It’s just a little bit of heaven, right there.

Just one rule. Don’t forget the ice cream. 😇 – Nagi x

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Apple Crumble Pie

While apple pie is my favorite dessert, crumble toppings are my favorite.

Of everything. Ever.

Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. Today’s apple crumble pie:

√ Has a buttery, flaky crust.

√ Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced.

√ Is topped with a brown-sugary, buttery, toasty walnut crumble.

√ Is the perfect spot for vanilla ice cream.

√ Is the purpose of life.

Video Tutorial

Preparing it? Well, that’s a piece of cake pie. Hahahaha.

Start with my go-to pie crust. ← Pie crust recipe, video, step-by-step photos, and tips included! The apple filling is nothing out of the ordinary. Very, very simple. Fresh lemon juice, apples, flour, spices, and sugar. For a more complex, interesting flavor– I suggest using a variety of apples. I always use a sweeter apple like Fuji, Pink Lady, or Honeycrisp and a tart variety like Granny Smith.

• My #1 tip? Make sure your apple slices are around the same thickness. You don’t want some super thick apples (that won’t really cook) and some super thin apples (that will become mushy). Aim for around 1/4-inch thickness.

The crumble topping is a bunch of ordinary ingredients like brown sugar, flour, cinnamon, and butter that, when combined, make something extraordinary. The whole truly is greater than the sum of its parts.

And now apparently, philosophy too.

The crumble topping complements the apple filling perfectly. What really makes it stand out are all of the toasty walnuts. I’ve been using Diamond of California walnuts since I was little. It’s all my mom kept in the pantry to throw into her oatmeal raisin walnut cookies. Though I much preferred chocolate chips in my oatmeal cookies when I was 10, I’m all about nuts in desserts now. And you’ll LOVE what the toasted walnuts* add to this pie.

*They toast as the pie bakes!

I do not skimp on the crumble topping. This is serious.

The more buttery, crisp, sweet topping = the more you have to enjoy with melty vanilla ice cream.

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Apple Crumble Pie Recipe

Apple Crumble Pie is made with a tender crust that is filled with juicy, spiced apples and topped with a delicious, buttery streusel topping. This homemade dutch apple pie is easier to make than a classic double-crusted pie and makes the perfect fall dessert!

We love fall and all those delicious apple recipes including Apple Cinnamon Bread, German Apple Cake, and my favorite Apple Strudel Recipe.

Apple Crumble Pie

Apple Pie is one of the classic recipes we all love. Today I’m sharing my favorite twist on this beloved dessert – the Dutch Apple Pie. The difference between a Dutch Apple Pie (aka Apple Crumble Pie) and a traditional Apple Pie is the streusel topping that bakes up into crunchy, sweet deliciousness and is, in my opinion, easier to make than a pastry top. A perfect dessert for Thanksgiving and other special occasions!

The perfect Apple Pie starts with choosing the right apples. You want the apple filling to have a balanced flavor that is not overly sweet so you can taste the apple and it should not be mushy but have a bit of texture. Many recipes recommend Granny Smith apples but these apples lack flavor and are quite tart that’s why I like to combine different apples to get the BEST Apple Pie.

What are the Best Apples for a Pie

To make the best Apple Pie use a combination of flavorful and firm apples like Granny Smith and McIntosh.

• Granny Smith: firm, do not mush but are quite tart and do not contain a very strong apple flavor, best combined with a more sweet and flavorful apple
• Honeycrisp: sweet, flavorful, and stay relatively firm, great combined with Granny Smith, but not always available
• Golden Delicious: flavorful, nice blend of sweet and tart, loses a bit of firmness when cooked
• Jonagold: firm texture, flavorful, nice blend of sweet and tart, hard to find but makes a great pie by itself
• Gala: sweet, flavorful, firm texture, best combined with a tart apple
• McIntosh: sweet and juicy, flavorful, soft, breaks down while cooking, great combined with Granny Smith apples
• Pink Lady: flavorful, blend of sweet and sour flavors, makes a great pie by itself

How many Apples are needed for an Apple Pie with crumb topping

How many apples you need depends on the size of the apples you use and the recipe you use. For this recipe, you’ll need 8 cups of sliced apples which is about 2 3/4 pounds or 8 medium apples. The apples will be stacked high in this recipe because they will shrink after you take the pie out of the oven.

Tips and Tricks for Making the BEST Apple Crumb Pie

• Use a storebought pie crust (follow instructions on packaging) or use your favorite pie crust recipe! Using a premade crust makes it a lot easier and quicker but if I have the time I like to make a homemade crust.
• Peeling the apples is important because the peel becomes chewy and tough once baked.
• Don’t take a shortcut and just dump the dry filling ingredients on top of the apples. Make sure that the dry filling ingredients are thoroughly combined before adding them to the apples.
• Let the apples sit for at least 15 minutes so they start to release their juices. This will help the filling to thicken later.
• Bake the apple pie on a parchment-covered baking sheet. The apple filling tends to bubble up and it’s so much easier to just throw away some parchment paper than to clean the bottom of the oven.
• Let the pie cool completely before slicing so that the starch and the apples can do their job of thickening the filling. If you slice it too early it will crumble more and the filling won’t be as thick.

How to make Dutch Apple Pie

• If you’re using a homemade pie crust prepare it according to the recipe.
• We start by making the apple filling before we preheat the oven, this way the apples have time to release some of their juices.
• Combine the dry ingredients for the filling in a separate bowl then add them to the sliced apples and mix with your hands or a spatula until combined.
• Next step is to preheat the oven and preparing the pie plate. If you are using a refrigerated pie crust take it out of the fridge and let it sit on the counter for about 15 minutes before unrolling it.
• Place the pie crust into a 9×2-inch round pie dish, use your fingers to tuck it in, trim the overhang and flute the edges (Check out this video). Fluting the edges helps the pie crust to hold the filling while baking.
• Spoon the apple filling into the crust, leaving some of the liquid in the bowl.
• Prepare the crumb topping and sprinkle it over the pie.
• Put the pie dish on a baking sheet and bake for 50 minutes, reducing the temperature after 20 minutes.

How do you make a Crumb Topping for Apple Pie

My favorite thing about this dutch apple pie recipe is probably the crumb topping. It is a delicious and EASY twist on a classic double-crust apple pie! Making a crumble topping for apple pie is super easy and adds a little bit of crunch.

To make a Dutch apple pie topping you just need a few simple ingredients: flour, butter, sugar, and cinnamon. You can use a fork or a pastry cutter to combine them but I always prefer to use my hands. Rub the butter into the flour with your fingers until the streusel has the desired consistency. I like my crumb topping coarser with bigger crumbs and not too sandy.

Tools and Ingredients used for Making Apple Crumble Pie

Apple Peeler/Slicer: This tool makes it super easy to prep apples for apple pie! (You can also use it for potatoes!!)
Cinnamon: I always buy Cinnamon at Costco! Great quality and great price!!
Pie Plate: This pie plate is made from borosilicate glass so you can transfer it directly from the freezer to the oven without the risk of shattering.

Want to try this Homemade Dutch Apple Pie Recipe?

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