Apple Crumble Recipe (2024)

By Samantha Seneviratne

Apple Crumble Recipe (1)

Total Time
About 1 hour 10 minutes
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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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Yield:8 to 10 servings

  • 12tablespoons/170 grams unsalted butter, melted, plus more for buttering the pan
  • cups/180 grams all-purpose flour
  • cup/300 grams packed dark brown sugar, divided
  • 1cup/80 grams old-fashioned rolled oats
  • 1cup/113 grams pecans, chopped
  • 1teaspoon kosher salt
  • pounds 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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Apple Crumble Recipe (2)


  1. Step


    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. 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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Cooking Notes


You should divide all the ingredients in half and use a smaller pan:6 tablespoons of butter3/4 cup of flour3/4 cup of brown sugar1/2 cup oats1/2 cup chopped pecans1/2 tsp kosher salt4 apples1 1/2 teaspoons cinnamon1 tablespoon lemon juiceFollow 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.


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).

Tootin Moose

This is the best crumble I've encountered. Right ratio of topping to apples, nice crunch to topping, and nice balance of flavors. I did add a splash of vanilla to the apples, but otherwise recipe was spot on.

j. Clarke

In the 50 years I have been making apple crisps I have never peeled the apples.


This is the best apple crumble recipe I've tried - the melted butter and nuts makes the difference. I used walnuts instead of pecans. Reduced sugar on apples to 2 Tbs instead of half cup and increased cinnamon to 2 Tbs


I have multiplied the topping recipe by 6 or 8 and keep it in the freezer. When I need a dessert, I remove the appropriate amount of topping, chop it coarsely, and use as directed. Also, I keep tons of frozen berries in the freezer, so I can make berry crumble or berry apple crumble all year long. Also, I pat extra topping into a pan or muffin cups and bake ‘till crisp for the selfish teenagers and millennials who pick the topping off the serving dish.

silvia rennie

Yay! Ever trying to avoid unhealthy animal fats, I tried this entirely with OLIVE OIL, and it worked!


This is a rich one! The thick butter rich crumble sets it apart. Less of oats and pecans, to ensure a good crumble. Less sugar to apples, used light brown here. Bit of fresh grated nutmeg, lemon zest, vanilla, too. Next time, will bake covered 1st till apples are nicely cooking. Uncover for topping to complete browning.We agree -- give Bourbon a try !


Thanks for puabout blishing a tribute to my favorite dessert, one I’ve made by heart for 50 years. My mental recipe isn’t similar to this, but at 80 I sometimes need a boost to memory. Now I have it in my favorite NYT recipe file! Thanks also for the many things you introducedme to during the most isolated days of the pandemic in NJ: delicious sheet pan baked, fried tofu, crazy salads, miso somewhere other than soup. (I’d like to see more shisou in your Asian recipes though.)


Our young daughter made this. She used 2 peaches, 6 apples, giving the cobbler a little zing of acidity from the peaches and taking advantage of the best late summer fruit. It is divine! She also pulverized the pecans in a coffee grinder, because she and her sibling don't like nuts. But she agreed the flavor had to be in there. We're serving it with prosciutto, crusty bread, and cheese for a brunch treat.

Follow the directions

The magic of this recipe is a good ratio of crumb to fruit, as well as the mixture of different kinds of apples - so if u do riff I wouldn’t stray from those 2 points. My only experimentation was reducing sugar by 1/3 but adding a simple, salted caramel sauce that drizzled on top (1/3 cup sugar, 3 tb butter, 1 tsp salt and 3 tb milk — melt the first 3 ingredients then add the milk to deglaze and even out the sauce. Let it thicken a few mins with heat off then drizzle over crumble with a spoon).


A teaspoon or two of finely minced candied ginger adds a little extra interest to the crumble topping.


Used walnuts instead of pecans. Reduced sugar on apples to 2 Tbs instead of half cup and increased cinnamon to 2 Tbs. Didnt peel apples. Bake for 1 hour 5 min


Would love to know how to adjust this recipe by half since we're a two-person household. Can anyone help?


This is simple and awesome! Not too sweet and the texture of the apples and toppings is perfect.I used a combo of 1/2 Cortland and 1/2 Honeycrisp apples.


I used Pink Lady apples. Never again! We needed knives, even after baking it an extra hour.


I did not have oats...I DID have Alpen Muesli cereal. Yumtastic!


Reduce the sugar! I used 2 tbsp in the apple, and 2 tbsp in the crumble. It was plenty!

teri jones

One of the best if not THE best apple crumble I’ve ever eaten. I almost didn’t make it because of the instruction to melt the butter the butter for the crumble. Sometimes you just have to trust the experts. Thank you Samantha!


I love melting the butter instead of having to cut it in. Saves time, works if your butter is straight out of the freezer, and comes out great! I don't peel the apples. I subbed cashews due to an allergy. Had fewer apples and added cranberries. Used a bit less sugar. Delicious crumble.


I have made this recipe many times, and today swapped red pears for red apples and did so with success.


Made some substitutions to make this gluten-free and dairy-free, borrowing from other people's suggestions, and it was DELICIOUS.3/4 EVOO instead of butterUsed 1/3 C almond flour and used Bob's Red Mill 1:1 gluten free baking flour for the rest.Added 1-1/2 t vanillaTopped with a sprinkle of Maldon saltUsed gold rush and pink lady apples (both sweet/tart)YUM. Seriously.

Mary D.

I just made this for Thanksgiving and it was delicious. The only change I made to the recipe was to swap out the pecans for walnuts (personal preference). I used a mix of Granny Smith, pink lady and honey crisp apples. It was a huge hit with the family and we all had it for breakfast the next day. Served with French vanilla ice cream or greek yogurt for toppings. This is now my favorite apple dessert recipe, better than pie, or crisp! Highly recommend.


Cooked this for a family gathering. I used locally grown heirloom apples (Arkansas Black), local pecans, and ceylon cinnamon. Added 1tbs cinnamon to the crumble mixture as well as the apples and maybe a bit more than 2tbs lemon. Otherwise as written. ABSOLUTELY delicious. Everyone loved it, even folks who normally don’t like apple pies. Excellent hot or cold. Ridiculously indulgent warm from the oven with a scoop of melting ice cream!


Made this yesterday for Thanksgiving dessert and it was a hit! Subbed lime juice since I didn’t have lemons, and didn’t pack the brown sugar, used all Granny Smiths and didn’t peel them. Done in 50 minutes. Had enough topping and it was nice and crunchy. Great recipe!

angela h

Delicious. The prep time alone is significantly longer than what’s indicated here — I don’t know how they come up with these cooking times…


agreed. i spent around 30 minutes peeling and slicing the apples. of course there are some time-saving techniques i could’ve used but overall the preparation time is OFF.


Nutmeg lemon zest and vanilla must be added


Amazing with butter pecan ice cream.


Less cinnamon and about 1/4 reduction in sugar. Added candied ginger.

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Apple Crumble Recipe (2024)
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