Spiced Apple Crumble Dessert (Printable Version)

Tender spiced apples baked beneath a buttery, golden crumble topping for cozy, comforting indulgence.

# What You'll Need:

→ Apple Filling

01 - 6 medium Granny Smith or Braeburn apples, 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

# Directions:

01 - Preheat the oven to 350°F. Lightly butter an 8 x 10 inch baking dish.
02 - In a large bowl, combine sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour. Toss to coat evenly.
03 - Spread the apple mixture evenly in the prepared baking dish.
04 - In a separate bowl, mix flour, brown sugar, oats (if using), and salt. Add cold butter and rub in with fingertips until coarse crumbs form.
05 - Evenly distribute the crumble topping over the apples.
06 - Bake for 35 to 40 minutes until the topping is golden and apples are bubbly.
07 - Allow to cool slightly before serving warm, optionally with vanilla ice cream or custard.

# Expert Advice:

01 -
  • The topping gets impossibly golden and crispy while the apples underneath turn jammy and fragrant with spice.
  • It comes together in barely half an hour of actual work, then the oven does the rest while you sit down.
  • Warm with vanilla ice cream melting into the cracks, it feels like dessert and a hug at the same time.
02 -
  • If your butter isn't cold, you'll get a cake-like topping instead of a crumble; the cold cubes are what create those crispy pockets.
  • Don't skip the lemon juice thinking it won't matter; it prevents browning and adds a brightness that makes people ask what the secret ingredient is.
03 -
  • Keep your butter in the freezer until you're ready to use it, and work quickly once you start combining; warm hands warm butter, and warm butter is your enemy here.
  • If the topping is browning too fast before the apples are tender, drape a loose sheet of foil over the top for the last 10 minutes to slow the process.
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