The best Apple Crumble Recipe .. EVER.

Every year when Autumn rolls around, I switch my baking over to total comfort food! This is the most beautiful time of the year so it makes sense to just eat and enjoy. Your loved ones will definitely bargain over the last slice of crumble, thankfully this recipes makes 2 full pies!

Apple Filling

  • 10 - 14 Granny Smith or other firm, tart apples, peeled, cored and sliced 1/4 inch thick

  • 1 tablespoon lemon juice

  • 1½ cups brown sugar

  • ½ cup all-purpose flour

  • 1¾ teaspoons cinnamon & nutmeg

  • pinch of ginger (optional, brings out spices)

  • pinch of cardamon

  • ¾ teaspoon salt

  • ½ cup unsalted butter

  • 1/2 cup of water

Crumble Topping

  • 2½ cups all-purpose flour

  • 2¼ cups pecans, coarsely chopped

  • 2 cups large-flake rolled oats

  • 1/2 cup loosely packed brown sugar

  • 1½ teaspoons cinnamon

  • ¼ teaspoon salt

  • 1½ cups cold unsalted butter, cut into 1-inch cubes


  1. Preheat the oven to 350°F.

  2. Grease a 9- × 13-inch baking pan, or 2 9inch pie pans with butter or non-stick cooking spray.

  3. Whisk together the sugar, flour, cinnamon and salt. Add to the apples and toss to evenly coat. Add lemon juice, mix.

  4. In a large pot, melt the butter over medium heat (the more brown the butter the better) Careful not to burn. Add the apple mixture, 1/2 cup of water and reduce the heat to low. cook the apples, covered and stirring occasionally, until they are tender and the sauce thickens, 10 -15 minutes. Spread the apples in an even layer in the prepared baking dish.

  5. To make the crumble topping, in a large bowl combine the flour, pecans, oats, brown sugar, cinnamon and salt. Add the butter and work it in with your fingers until the mixture begins to stick together in clumps and the butter pieces resemble coarse meal. Sprinkle the crumble evenly over the apples.

  6. Bake for 30 to 40 minutes or until the filling starts to bubble and the topping is golden brown. For even baking, rotate the pan front to back halfway through. Allow the crumble to cool slightly before serving. The crumble can be covered and stored in the fridge for up to 4 days.


  • You can replace the apples with peaches or pears to experiment and try different flavours!

  • Add a shot or 2 of Bourbon for a sweet smokey flavour, or Baileys for a smooth creamy kick - ( Add after apples are cooked down in pot, before baking for a bold flavour)

  • Roast/torch the top of the crumble for a toasty look! (less than 5 mins)

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