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Apple Cinnamon Crumble

A small apple dessert with a buttery crumb topping and gently spiced fruit. Thin, even slices help the filling soften before the topping gets too dark.

TOTAL TIMEAbout 80 minutes
SERVES6 servings
YOU'LL NEED8 inch square baking dish and sheet pan
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Golden apple crumble in a square baking dish with tender sliced apples visible
Apple Cinnamon Crumble, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 20 minutes. Cooking: about 50 minutes. Rest: at least 10 minutes, included in the total. Times vary with equipment and ingredient size. Contains wheat and milk. Check ingredient labels for your requirements.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Prepare the dish

    Heat a conventional oven to 375°F (190°C). Place an 8 inch (20 cm) square baking dish, at least 2 inches (5 cm) deep, on a rimmed sheet pan.

    WHAT TO LOOK FOR

    The sheet pan catches juices if the fruit bubbles over.

  2. Slice and season the apples

    Cut the prepared apples into slices about ¼ inch (6 mm) thick. Toss in the baking dish with 2 tablespoons of granulated sugar, the lemon juice and cinnamon.

    WHAT TO LOOK FOR

    Keep the pieces even; thick chunks can stay firm under a browned topping.

  3. Rub together the crumbs

    Mix flour, brown sugar, salt and the remaining 2 tablespoons of granulated sugar in a bowl. Rub in the cold butter with fingertips until you have a mixture of fine crumbs and small clusters.

    WHAT TO LOOK FOR

    Stop before it turns into a smooth dough. Do not taste the uncooked flour mixture.

  4. Cover and bake

    Spread the crumbs loosely over the fruit. Bake for about 40 to 50 minutes. If the top darkens before the apples soften, cover loosely with foil and keep checking.

    WHAT TO LOOK FOR

    Look for bubbling juices at the edges and apples that yield easily to a small knife in the center.

  5. Rest before serving

    Leave the dish on a heatproof surface for at least 10 minutes before serving six portions. Juices are very hot straight from the oven.

    WHAT TO LOOK FOR

    The filling settles a little as it rests. Total time includes this 10 minute rest.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Weigh after preparing.

The apple weight is for peeled and cored fruit. Whole apples need a larger starting weight.

02

Keep the butter cold.

Warm butter can turn the topping into paste. Work briefly rather than squeezing everything together.

03

Use doneness cues.

Apple varieties and dish materials change baking time. Check the fruit as well as the topping.

KEEP THE IDEAS COMING

Something else to try.

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