Cinnamon Apple Crumble-tender, juicy apples are covered with a sweet cinnamon crumb topping, creating the best fall dessert. Serve warm with vanilla ice cream!
Fall is in the air and that means all I want to do is BAKE, BAKE, BAKE! Fall baking is my absolute favorite because I love warming up the house and creating something sweet to share with loved ones.
I have a confession though; I don’t love baking pies. I don’t like fussy pie crust and pie isn’t my favorite dessert to eat. I know, who am I? BUT I do love a good crumble and this Cinnamon Apple Crumble is perfect for fall. It is easy to make (so much easier than making pie dough) and SO delicious.
Every time I serve this apple crumble to friends and family, they beg for the recipe and lick their plates clean. It is a classic fall dessert that everyone loves!
The recipe is made with everyday baking ingredients, you just need fresh apples! Let’s get to it!
Best Apples to Use
Honeycrisp apples are my favorite fall apple and are great for baking too. They are crisp, sweet, with a little bit of tart. Granny Smith apples are the most popular baking apple. They are easy to find and hold up well in the oven. The tart, tangy flavor goes well with the sweet cinnamon crumble topping.
Other good apple options include: Jonagold, Braeburn, Pink Lady, and Jazz apples. You can also do a mix of apples.
Choose fresh apples that are firm and have no bruising. Peel, core, and slice your apples for the crumble.
The Crumble Topping
I love this recipe because it has A LOT of crumble topping. I have had apple crumble recipes where there is just a tiny bit of topping sprinkled on top and that is not ok. It’s a dessert, if I wanted an apple, I would eat an apple, ha!
The apples are completely covered with a crumble topping that is made up of flour, oats, brown sugar, sugar, cinnamon, and butter. If you want to add nuts, pecans or walnuts would be a nice crunchy addition.
How to Make Apple Crumble
First, make the apple filling. Combine the apple slices with lemon juice, vanilla, sugar, cinnamon, and flour
Make the crumble topping. Make sure you use COLD butter. Combine the butter with the topping ingredients, using your fingers, until the mixture comes together, and you have a crumbly mixture. Don’t over work the mixture, you want it to stay cold and have pea size buttery, crumble clumps.
Assemble. Place the apple mixture in a greased 12-inch cast iron skillet or a 9×13-inch baking pan. Both pans work well.
Bake until bubbly. Your house will smell better than any fall candle out there.
Serve warm with vanilla ice cream for the ultimate apple crumble experience.
I love this dessert because it can be made in advance, making it perfect for Thanksgiving, Christmas, or easy entertaining.
Once the crumble is in the pan, cover with aluminum foil and refrigerate until ready to bake (up to 24 hours).
If you don’t want to make the entire apple crumble in advance, you can just make the crumble topping and keep that in the refrigerator for up to 24 hours.
How to Store
Leftover apple crumble will keep covered in the refrigerator for up to three days. I recommend reheating in the microwave before serving. Pro tip-it makes a really great breakfast!
I don’t recommend freezing apple crumble because the apples and topping will get mushy.
More Apple Recipes
For the Filling:
peeled, cored, and sliced
fresh lemon juice
For the crumble topping:
cold unsalted butter,
Preheat the oven to 350 degrees F.
In a large bowl, combine apples, lemon juice, vanilla extract, granulated sugar, cinnamon, and flour. Gently toss until apples are well coated. Let the apple mixture sit while you prepare the crumble topping.
For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the cold butter with your fingers until the mixture comes together and you have a crumbly topping.
Place the apple mixture in a greased 12-inch cast iron skillet or greased 9×13-inch baking pan. Sprinkle the crumble mixture evenly over the apples.
Bake for 40 to 45 minutes, or until the crumbly is browned and bubbling. Serve warm or at room temperature. I recommend serving with vanilla ice cream.
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 9g45%
Vitamin A 474IU9%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Photos by Molly, Yes to Yolks.
Thanks for Sharing!
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