If you want a foolproof dessert packed with fall flavor, this Best Apple Crumble is it. Comforting, aromatic, and so easy to make. It’s perfect for the season!
I can’t believe Thanksgiving is next week! The good news is I’m not cooking this year, so the stress level is way lower. We’ll be joining my brother-in-law’s family for dinner. Whenever I think of Thanksgiving, apple pie is the first thing that comes to mind. But apple pie also requires a lot of work. This apple crumble gives you all the cozy, apple-pie vibes with a fraction of the effort.
Warm apples, cinnamon, a crisp buttery topping, and cold vanilla ice cream… I honestly can’t think of a better way to end an evening. I’ve made crumble many times before, but this time I changed up a few things that made the process simpler and gave the apples an even better texture.
What I did differently:
Apples:
When I’m eating crumble, I want the apples to be tender but still have a bit of bite, definitely not raw. Since the bake time is only about 40 minutes, that alone isn’t enough to fully soften the apples. That’s where this trick comes in.
Toss the sliced apples with sugar, spices, and a bit of citrus, then let them sit for about an hour. This is called maceration. The sugar draws out some of the fruit’s juices, which softens the apples and intensifies their flavor. The liquid that collects gets reduced and added back into the apples. I learned this trick from Claire Saffitz, and it makes a big difference. The apples will become softer and more evenly cooked, and you’ll notice very little excess liquid after baking. They may oxidize slightly during the resting stage, but you won’t see it at all once the crumble is baked.
Crumble:
Most crumbles call for cold butter, which you cut into the flour and sugar. But this recipe uses melted butter instead. Just stir the flour and sugar into the melted butter with a fork, then chill the mixture for at least 10 minutes. It’s incredibly easy and gives you big, crunchy crumble pieces. Keep the topping as cold as possible until it’s time to bake.
I love this recipe because I can prep most of it before dinner. Then, while everyone is eating, I quickly assemble the crumble and pop it in the oven. By the time dinner is done, dessert is ready, and the kitchen smells unbelievable.
If you need a cozy, comforting dessert this winter, this apple crumble is absolutely worth making!
The Best Apple Crumble
Ingredients
- Unsalted butter (for greasing)
- Vanilla ice cream (for serving)
Apple Filling:
- Zest of ½ lemon
- 1 tablespoon lemon juice
- 2¼ pounds baking apples (mix of sweet and tart apples, like Granny Smith and Honeycrisp)
- 3 tablespoons Demerara sugar (raw sugar)
- 2 tablespoons packed dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 tablespoons cornstarch
Crumble Topping:
- 8 tablespoons unsalted butter (1 stick)(Cut into small cubes)
- 1 cup all purpose flour (120 grams)
- ¼ cup Demerara sugar (raw sugar)
- ¼ cup packed dark brown sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, add lemon zest and lemon juice. For the apples, peel, core, and cut into ¼-inch slices. Toss with lemon. Add both sugars, cinnamon and salt. Do not add cornstarch yet. Toss well and set aside to macerate for about 1 hour. It will oxidize a little, but no worries.
- In the meantime, prepare the topping. In a small saucepan, add butter. Cook over medium heat until melted. Transfer to a medium mixing bowl and cool for 5 minutes.
- Using a fork, stir in flour, both sugars, baking powder, vanilla extract, cinnamon and salt. Mix until everything is moistened and crumbly looking. Cover with a plastic wrap and transfer to the fridge for 5 minutes. Scarp the side of the bowl to make sure no crumbles are stuck to the bowl. Return to the fridge for at least 5 minutes or until ready to use.
- Preheat the oven to 375˚F (190˚C). Grease a 10-inch round baking dish with unsalted butter.
- Carefully transfer the apple juice from the macerated apples into a small saucepan (just the juice). Cook over medium heat until reduced by half, about 5 minutes. The liquid is thickened, darker in color and it looks a bit like caramel. Set aside to cool until room temperature, at least 15 minutes.
- After 15 minutes, toss the apples with cornstarch. Add the reduced apple liquid and toss again. Transfer apples and juice into the prepared baking dish. Spread into an even layer. Top with the crumble topping. If needed, break apart some of the larger pieces.
- Place the baking dish on a large baking sheet. Bake in the oven until the topping is firm and golden brown and the juice is bubbling around the edges, 40 – 45 minutes. Remove from oven and cool for at least 15 minutes. Scoop and serve with ice cream.
Notes
- For the apples, I used 3 granny smith and 2 honeycrisp. It’s good to pick a mix of sweet and tart apples.
- If you don’t like cinnamon (my mom couldn’t stand it), omit the cinnamon all together. The recipe will still work.
- Crumble topping should be kept as cold as possible until ready to bake. It can be made up to a day ahead. Keep in an airtight container.
- For storage, keep leftover in the baking pan for up to 2 days. Cover with aluminum foil and keep in the fridge. Reheat in a 300˚F (150˚C) preheated oven for about 20 minutes (bake uncovered).
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