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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.

Apple Crumble - NomNomWow
Apple Crumble – NomNomWow

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.

  1. 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
  2. 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.

Apple Crumble

Apple Crumble

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.
prep time
15 mins
cooking time
40 mins
total time
55 mins




  • 2 lb / 1kg Granny Smith Apples( green apples) , weight before peeling

  • 1 tbsp flour , plain / all-purpose

  • 1/2 cup white sugar (sub brown sugar)

  • 2 tbsp lemon juice (or water)

  • 1/2 tsp ground cinnamon


  • 1 cup rolled oats / oatmeal (quick cooking is ok)

  • 1 cup flour , plain / all-purpose

  • 1 cup (loosely packed) brown sugar (sub white sugar)

  • 1/2 tsp baking powder

  • 1 tsp cinnamon powder

  • 125g / 1/2 cup unsalted butter , melted

  • Pinch of salt


  • Vanilla ice cream


Preheat the oven to 180°C (convection and standard).
Apples – Peel the apples and cut into 1.5 cm cubes.
Stuffed Apples - Place the apples in a bowl. Sprinkle with flour, sugar, cinnamon and pour lemon juice. Stir, then spread evenly in a 1.5-liter casserole dish.
Crumble Topping - Place topping ingredients in a bowl. Mix until it forms lumps like wet sand (see video). Spread over apples and use your fingers to break up the surface if necessary.
Bake 30-40 minutes or until golden brown. Remove and loosely cover with foil, keep warm, and let him stand for 10 minutes before serving (allow the apple syrup to thicken slightly).
Serve warm with vanilla ice cream!


Weight is BEFORE peeling and coring. I like making this with Granny Smith apples because they are slightly tart. You can use any apples you want, or even pears. Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries. Whatever you use, don’t omit the sugar completely because it’s part of how the filling becomes a bit jammy rather than watery. Weights – This recipe is quite forgiving / difference in cup measures are relative so it works whether using US cups or Imperial cups (i.e. what 99% of the rest of the world uses). It won’t work with Japanese cups (which are smaller) so please use the weight measures provided. To make ahead, prepare recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it’s hot where you are) then crumble over just before baking. SWEETNESS: A few readers have said they find this too sweet for their taste. I don’t have an overly sweet tooth, and love this as is. If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It’s best to keep sugar in Filling as is so the syrup consistency isn’t affected. Also, use green apples – they are less sweet than others. Nutrition per serving, assuming this serves 8, excludes ice cream.
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