Apple Crumble

By Samantha Seneviratne

Updated Dec. 16, 2024

Apple Crumble
Jim Wilson/The New York Times
Total Time
About 1 hour 10 minutes
Rating
5(5,765)
Comments
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Apple crumble is one of those desserts all cooks should have in their back pockets. It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt. This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats. Plenty of butter and sugar ensure the crumb stays crisp after baking, creating a delightful textural contrast between topping and tender fruit. Using a mix of sweet and tart apples that soften at slightly different rates also keeps this recipe interesting.

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Ingredients

Yield:8 to 10 servings
  • 12tablespoons/170 grams unsalted butter, melted, plus more for buttering the pan
  • 1½cups/180 grams all-purpose flour
  • 1½cup/300 grams packed dark brown sugar, divided
  • 1cup/80 grams old-fashioned rolled oats
  • 1cup/113 grams pecans, chopped
  • 1teaspoon kosher salt
  • 3½pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into ½-inch wedges (about 8 medium apples)
  • 1tablespoon ground cinnamon
  • 2tablespoons fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

504 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 7 grams dietary fiber; 45 grams sugars; 5 grams protein; 201 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.

  2. Step 2

    Add the apples to the buttered baking dish and toss with the remaining ½ cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.

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5 out of 5
5,765 user ratings
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Comments

Kristen

You should divide all the ingredients in half and use a smaller pan: 6 tablespoons of butter 3/4 cup of flour 3/4 cup of brown sugar 1/2 cup oats 1/2 cup chopped pecans 1/2 tsp kosher salt 4 apples 1 1/2 teaspoons cinnamon 1 tablespoon lemon juice Follow the preparation instructions and cook in 9 inch round or square cake pan, probably for a slightly shorter time, like 45 minutes. Good luck!

Patty K

For a consistently chunky-not-clumpy topping, use the same proportion of butter to flour and sugar (1/2:1:1), but use cold butter cut in pieces and cut it into the brown sugar-flour mix (best with old fashioned manual pie crust dough blender, finish by rubbing with fingers) then add pecans if desired (have never used rolled oats but why not?). Put crumble topping into frig while you prepare apples and it will be easier to scatter evenly over apples and will brown more evenly.

gardyngnome

Thanks for all the helpful commentary! Here's mine - I proudly admit that I never peel the apples. Looks just as good as this perfectly staged portion, tastes fantastic, and keeps all the fiber and nutrition (not to mention saving time).

Michalle

I “veganized” the recipe by exchanging butter with coconut oil. Nobody seemed to mind. I also have made it with other fruits, or a mixture, and although not “classic” it was devoured even without ice cream.

Pauli

Perfect recipe! I didn't have oats, so I replaced it with more flour and it worked :)

Meinmunich

Perfect: just sweet, sour, salty, crunchy enough to keep on eating. Didn’t have the ice cream but the Greek yogurt on the side was good enough.

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