With a warm cinnamon-dusted apple filling and a perfectly crispy, crumbly topping, the Apple Crumble is an absolute crowd favorite! It’s a keeper that makes you want to make it too.
THE Apple Crumble recipe
This is an apple crumble recipe that I have been making for years. It was terribly disappointing since my sister made an apple crumble from a famous celebrity chef for my birthday dinner (yes, it’s strange that she seriously requested an apple crumble instead of a birthday cake).
A crumbly topping for sure, but it was terribly dry and the filling was watery. she wasn’t happy. In fact, she was quite moody.
That was the moment she decided to make her own recipe.
Why use this Apple Crumble recipe?
There are plenty of apple crumble recipes out there. But it works, tastes great, and makes an apple crumble that’s everything it should be.
- The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and
- The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it – hence the name – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer.
Best apples for Apple Crumble
I like to use Granny Smith apples because the sweet and sour palette appeals to me.
This recipe also works with stone fruits such as pears and peaches.
The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.
And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…
It’s just a little bit of heaven, right there.
