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–+ servings

Classic Apple Crumble

A comforting apple crumble made with tart Granny Smith apples, lemon, and a buttery brown-sugar topping that turns golden and crackly in the oven.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the apple filling
  • 2.5 lb Granny Smith apples, peeled, cored, and chopped (about 6–7 cups) Tart, firm apples hold their shape best.
  • 0.5 cup granulated sugar Or use extra brown sugar if you prefer a deeper flavor.
  • 1 tablespoon lemon juice Stops browning and brightens flavor.
  • 2 tablespoons cornstarch or all-purpose flour Cornstarch gives clearer, glossy juices; flour is fine if you don’t have cornstarch.
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
For the crumble topping
  • 1 cup all-purpose flour For the topping.
  • 0.75 cup packed brown sugar Light or dark; dark gives more molasses flavor.
  • 1 teaspoon baking powder
  • 8 tablespoons unsalted butter, melted Recipe uses melted butter for easy clumping; for a flakier topping, chill cubed butter and rub in.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly butter an 8×8-inch or 9-inch baking dish.
  2. In a large bowl, add the chopped apples, 1/2 cup sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Toss until every apple piece is coated.
  3. In a separate bowl, stir together 1 cup flour, 3/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
  4. Pour in the melted butter and mix with a fork until coarse clumps form—don’t overwork it; some larger pieces give the best texture.
Baking
  1. Spread the apple mixture in the prepared dish in an even layer.
  2. Sprinkle the crumble mixture over the apples, pressing very gently so some larger clumps stay intact.
  3. Bake for 35–45 minutes. You want the topping to be golden brown and the apple juices to be bubbling around the edges.
  4. If the topping browns too fast, tent with foil for the last 10 minutes.
  5. Remove from oven and let cool about 15 minutes before serving so the filling sets slightly.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 6gSodium: 150mgFiber: 3gSugar: 15g

Notes

Serve warm with vanilla ice cream for a classic contrast. Refrigerate leftovers in an airtight container for 3–4 days. Reheat for best texture.

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