Apple Crumble Baked Dessert (Printable Version)

Tender spiced apples baked under a golden, buttery crumble topping for cozy gatherings or evenings.

# What You Need:

→ 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

# How To Make:

01 - Preheat oven to 350°F. Lightly butter a medium baking dish approximately 8 x 10 inches.
02 - In a large bowl, combine sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour. Toss to coat evenly, then spread in the prepared baking dish.
03 - In a separate bowl, mix flour, brown sugar, oats if using, and salt. Add cold butter and rub into the dry ingredients with fingertips until coarse crumbs form.
04 - Evenly scatter the crumble topping over the apple mixture in the baking dish.
05 - Bake for 35 to 40 minutes, until the topping is golden brown and apple filling is bubbling.
06 - Allow to cool slightly before serving. Serve warm, optionally with vanilla ice cream or custard.

# Expert Suggestions:

01 -
  • It's forgiving enough for a first-time baker but impressive enough to bring to dinner without apology.
  • The contrast between soft, spiced apples and crispy, buttery crumble is genuinely hard to resist.
  • You can have it in the oven in less than 30 minutes, making it perfect for those moments when you need comfort food without the stress.
02 -
  • Cold butter is absolutely crucial; if you use soft or room-temperature butter, your crumble will bake into a dense cake instead of those glorious crispy crumbles.
  • Don't skip the lemon juice in the apple filling—it prevents browning and adds a subtle brightness that makes people ask what the secret ingredient is.
  • The moment you see bubbling at the edges, your crumble is done; overbaking makes the apples mushy and the topping too dark.
03 -
  • If your apples release a lot of liquid as they cook, your crumble might have a soggy bottom—use a slotted spoon to transfer the apples to the baking dish, leaving some of the liquid behind.
  • The crumble topping will continue to brown slightly as it cools, so pull it out when it looks just slightly lighter than golden—it'll be perfect once it's cooled.
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