Apple Cinnamon Crumble

Ingredients

• 1 kg (2 lb; about 6–7 medium apples)Apples
• 55 g (¼ cup), packedLight brown sugar
• 8 g (1 tablespoon)Cornflour
• 1½ teaspoonsGround cinnamon
• 15 ml (1 tablespoon)Lemon juice
• A pinchGround nutmeg
• 125 g (1 cup)Plain flour
• 90 g (1 cup)Rolled oats
• 100 g (½ cup)Granulated sugar
• 55 g (¼ cup), packedLight brown sugar
• 1 teaspoonGround cinnamon
• 3 g (½ teaspoon)Salt
• 115 g (½ cup), cold and cubedUnsalted butter

Instructions

1. 1

   Prepare the dish

   Heat the oven to 190°C (375°F) and set a rack in the middle. Lightly grease a 23 × 33 cm (9 × 13 inch) baking dish, a 20 cm (8 inch) square dish for a thicker crumble, or another dish with about 2 litres capacity; set it aside.

2. 2

   Prepare the apples

   Wash, peel and core the apples, if you prefer a classic tender filling. Cut them into even chunks about 1–2 cm (½–¾ inch) thick, put them in a large bowl and immediately toss them with the lemon juice.

3. 3

   Season the filling

   Add the 55 g (¼ cup) light brown sugar, cornflour, 1½ teaspoons cinnamon and the pinch of nutmeg, if using. Toss gently until the apples are coated, then transfer them to the prepared dish and spread them in an even layer.

4. 4

   Mix the topping

   In a separate medium bowl, whisk together the plain flour, rolled oats, granulated sugar, the remaining light brown sugar, 1 teaspoon cinnamon and salt.

5. 5

   Rub in butter

   Add the cold cubed butter and work it into the dry mixture with your fingertips, a pastry blender or two knives. Stop when it resembles coarse breadcrumbs with some pea-sized butter pieces still visible, working quickly and avoiding overmixing.

6. 6

   Add the topping

   Scatter the crumble mixture evenly over the apples, covering them from edge to edge. Leave it loose rather than pressing it down.

7. 7

   Bake until golden

   Set the baking dish on a baking sheet to catch any drips. Bake for 40–50 minutes, until the filling is bubbling and the apples are tender when tested with a knife, and the topping is deep golden brown.

8. 8

   Rest before serving

   Carefully take the crumble out of the oven and leave it on a wire rack for at least 15–20 minutes before serving, so the hot filling can settle.

What is apple cinnamon crumble?

Crumble is a British-style baked fruit dessert, with sweetened fruit beneath a crumbly topping rather than a pastry crust. This version combines apples with cinnamon and a little nutmeg for a warmly spiced filling.

The contrast is what makes it work: the apples soften and release their juices while the oat-and-flour topping browns. Cornflour helps thicken the fruit juices as the crumble bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 0g protein, 0g carbs, 0g fat.

The apples and added sugars provide most of the carbohydrates, while the butter is the main source of fat. The oats and flour contribute additional carbohydrates, and the recipe contains only a small amount of protein overall. For a more balanced plate, serve a portion alongside plain yoghurt or after a meal that includes a protein-rich main.

Choosing the apples

A mix of apples: Combining tart Granny Smith apples with a sweeter, firm variety such as Honeycrisp or Braeburn gives the filling a balance of sharpness and sweetness.

Even chunks: Cut the apples to a similar size, around 1–2 cm thick, so they soften at roughly the same rate. Peeling is optional, though peeled apples give a more tender, classic filling.

Building the filling

Lemon juice: Toss the cut apples with the juice straight away. It helps limit browning while you prepare the rest of the filling.

Cornflour and spice: The sugar, cinnamon and optional nutmeg coat the apples, while the cornflour thickens the juices in the oven. A dusty appearance before baking is normal.

Making a crisp topping

Cold butter: Keep the butter chilled and work it into the dry ingredients until the mixture looks like coarse breadcrumbs, with some larger pieces remaining. Those uneven pieces help create a crumbly texture.

Light handling: Sprinkle the mixture over the fruit without pressing it down. A loose layer gives the topping room to brown and crisp as it bakes.

Checking when it is done

The topping should be deep golden brown and smell fragrant after 40–50 minutes in the oven. Look for fruit juices bubbling around the edges of the dish.

Test an apple: Carefully insert a knife into a chunk through the topping; it should feel tender. If it is still firm, continue baking and check again.

Resting and serving

Let the crumble stand for at least 15–20 minutes on a wire rack before serving. The filling is very hot straight from the oven, and resting gives its juices time to thicken slightly.

Serve it warm on its own or alongside custard, cream or ice cream. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Use a firm apple variety so the fruit holds its shape as it softens.
• Cut the apples evenly to help them cook at the same rate.
• Keep the butter cold until you are ready to rub it into the topping.
• Set the dish on a baking sheet to catch any bubbling fruit juices.
• Leave the topping loose rather than compressing it over the filling.
• Rest the crumble for at least 15–20 minutes before serving.

Variations

• Skin-on apples: Leave the peel on for a more rustic texture.
• Apple mix: Combine tart and sweet firm varieties for a balance of flavours.
• Extra warmth: Include the optional pinch of nutmeg with the cinnamon.
• Thicker bake: Use a 20 cm (8 inch) square dish for a thicker crumble.
• Serving choice: Pair a warm portion with custard, cream or ice cream.

Common mistakes to avoid

• Uneven apple chunks: Cut them to a similar size so they soften at the same pace.
• Skipping the lemon juice: Toss the apples with it as soon as they are cut.
• Warm butter: Start with cold, cubed butter to help the topping stay crumbly.
• Overworking the topping: Stop when coarse crumbs and some pea-sized butter pieces remain.
• Pressing down the topping: Scatter it loosely so it can brown and crisp.
• Serving straight away: Rest the crumble for at least 15–20 minutes so the filling can settle.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until warmed through; the topping may be less crisp after storage.

Frequently asked questions