This Classic Apple Crumble has been in my rotation for years, the kind of dessert that always brings people to the table. I discovered this particular balance of tart Granny Smith apples and an almost sandy, buttery topping during an autumn weekend when I needed something simple, forgiving, and crowd-pleasing. The first time I served it, my neighbor — a notoriously picky eater — polished off two bowls and asked for the recipe. That was the seal of approval I needed to keep this on repeat.

What makes this version special is the contrast of textures and the clarity of flavors: bright, lemon-kissed apple chunks that soften without turning to mush, and a topping that crisps at the edges but remains tender beneath. The cinnamon in both the fruit and the crumble ties everything together, while a hint of baking powder in the topping gives a lighter, slightly airy crumb that feels more refined than traditional dense streusel. Serve it warm, and watch everyone reach for vanilla ice cream or thick cream — it’s a simple pleasure that feels celebratory.

Ingredients

• Granny Smith apples: Use about 2 1/2 pounds (roughly 6 to 7 cups chopped) of firm, tart Granny Smiths. Their high acidity balances the sugar and holds shape while baking. Choose apples without soft spots; look for a crisp snap when squeezed.
• All-purpose flour: 1 cup for the topping and an additional 2 tablespoons if you use it to thicken the filling. Regular flour gives structure without weighing the topping down; if you prefer a gluten-free version, swap with a 1-to-1 GF blend.
• Packed brown sugar: 3/4 cup for the topping. Light or dark brown sugar both work; dark adds deeper molasses notes. Brown sugar contributes moisture and a toasty flavor to the crumble.
• Granulated sugar: 1/2 cup for the filling. You can use brown sugar instead for a warmer, caramel-like flavor, or split the sugars for complexity.
• Butter: 8 tablespoons (1 stick) melted for the topping. Unsalted butter lets you control the salt level; if using salted, omit the added salt in the topping.
• Cinnamon and salt: 1 teaspoon cinnamon in the filling and 1/2 teaspoon in the crumble, plus 1/2 teaspoon salt overall — these small amounts lift flavors and balance sweetness.
• Cornstarch: 2 tablespoons to thicken the fruit juices so the filling sets when cooled. All-purpose flour can be used instead if you prefer — see notes on substitutions.
• Lemon juice: 1 tablespoon of fresh juice brightens the apples and prevents browning while adding lively acidity.

Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly spray an 8- or 9-inch baking dish with nonstick cooking spray or rub with a little butter to prevent sticking. Setting the oven and dish first saves time and keeps the process moving smoothly. Make the crumble topping: In a medium bowl whisk together 1 cup all-purpose flour, 3/4 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Pour in 8 tablespoons melted butter and mix with a fork until coarse clumps form; finish with your hands to create uneven, bite-sized crumbs. The melted butter helps the topping brown evenly while the baking powder gives a slightly tender lift. Prepare the apple filling: In a large bowl toss 2 1/2 pounds peeled, cored, and chopped Granny Smith apples with 1/2 cup granulated sugar (or brown sugar), 1 tablespoon fresh lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Ensure each piece is coated so the starch will thicken juices uniformly during baking. Assemble: Spread the apple mixture in an even layer in the prepared dish. Sprinkle the crumble topping evenly over the apples, covering them completely. Press down gently so some crumbs nestle into the fruit — this helps the topping adhere as it bakes. Bake until bubbling: Place the dish on the center rack and bake for 35 to 45 minutes, or until the topping is golden brown and the fruit is bubbling at the edges. If you’re worried about overflow, set a sheet pan on the rack below to catch drips. For a darker, crunchier top, finish under the broiler for 1 to 2 minutes while watching closely. Rest and serve: Allow the crumble to cool for about 15 minutes so the filling sets slightly; this helps neat slices hold together. Serve warm with vanilla ice cream, whipped cream, or a dollop of crème fraîche for richness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and maintain a crisp topping, transfer portions to a small oven-safe dish and reheat at 325°F (160°C) for 10–15 minutes. Avoid microwaving if you want to preserve texture; the microwave will soften the crumble. For longer storage, freeze the assembled dish (unbaked) wrapped tightly with plastic and foil for up to 3 months, then bake from frozen and add 10–15 extra minutes to the timetable. If freezing baked portions, wrap tightly and thaw overnight in the refrigerator before reheating in the oven.

Ingredient Substitutions

For a dairy-free version, use a high-quality vegan butter or coconut oil (solid, melted) in a 1:1 swap; note that coconut oil will add a subtle coconut note. To make gluten-free, substitute the all-purpose flour with a certified 1-to-1 gluten-free flour blend and ensure the blend contains xanthan gum for structure. If you prefer a less sweet filling, replace granulated sugar with 1/3 cup coconut sugar or 1/4 cup maple syrup (reduce cornstarch by 1 teaspoon if using liquid sweetener). Cornstarch may be swapped for an equal measure of flour, though the filling may be slightly cloudier and take an extra minute or two to set.

Serving Suggestions

Serve warm with a scoop of premium vanilla ice cream, which creates a luscious contrast with the tart apples and warm crumbs. For a more grown-up pairing, offer crème fraîche or thick Greek yogurt and a drizzle of honey or aged balsamic reduction. Garnish with toasted chopped walnuts or pecans for crunch, or sprinkle a pinch of flaky sea salt over the top to highlight the caramel notes. This is ideal for family dinners, potlucks, and holiday spreads — slice into generous portions and let guests add their own toppings.

Cultural Background

The crumble has British roots, emerging during rationing in the mid-20th century when it offered a simpler alternative to pie that required less pastry. It became beloved for its unfussy nature and adaptability to local fruit availability. In the United States, variations often appear under names like crisp or crumble, differentiated by oat-studded toppings or nut inclusions. This classic version leans toward the British crumble: a straightforward, buttery topping that celebrates the fruit rather than masking it under heavy pastry.

Meal Prep Tips

To streamline weeknight baking, peel and chop the apples the night before and toss them with lemon juice and cornstarch in an airtight container in the fridge. Prepare the crumble topping in advance and keep it refrigerated in a sealed container for up to 48 hours. When you’re ready to bake, assemble and pop it into the oven — you’ll cut active time to under 10 minutes. For single servings, bake in ramekins for about 25–30 minutes; these are excellent for portability and gifts.

This Classic Apple Crumble is a dependable, comforting dessert that celebrates simple techniques and accessible ingredients. It invites small variations and always rewards attention to detail: properly prepared apples, a well-textured crumble, and a brief rest before serving make all the difference. I hope it becomes a favorite in your home as it has in mine — a small ritual of warmth and good company.