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BEST RECIPE of Apple CRUMBLE...
Trust me on this—this is the apple crumble recipe you’ve been waiting for! It’s the ultimate fall dessert, and once you try it, you’ll wonder why you didn’t make it sooner. Whether you’re planning for a cozy evening treat, getting into the Thanksgiving spirit, or simply craving something sweet and comforting, this apple crumble is an absolute must-bake.
What makes this apple crumble so special? Let’s start with the base—tender, juicy apples that are perfectly cooked and infused with warm cinnamon, nutmeg, and a touch of sweetness. They’re soft but still hold their shape, creating the perfect balance of flavor and texture in every bite.
Then comes the star of the show: the crumble topping. It’s buttery, golden, and perfectly crisp, offering a satisfying crunch that complements the softness of the apples underneath. Made with just the right combination of oats, flour, brown sugar, and a pinch of salt, this crumble topping is what dessert dreams are made of.
The best part? It’s so much easier to make than pie! No rolling out dough, no stressing about crusts—just layer, sprinkle, and bake. This recipe is approachable even for beginner bakers and comes together in no time, making it perfect for last-minute get-togethers or when you’re craving a homemade dessert without all the fuss.
And don’t forget the finishing touch: a generous scoop of creamy vanilla ice cream melting over the warm crumble. The contrast of warm and cold, sweet and spiced, soft and crunchy is simply irresistible.
Whether you’re serving it at a festive gathering or enjoying it on a quiet fall evening, this apple crumble will become a favorite for years to come. It’s nostalgic, heartwarming, and bursting with the flavors of the season.
So, what are you waiting for? Grab some apples, preheat your oven, and get ready to make the best apple crumble ever. Trust me—this recipe is one you’ll keep coming back to. 🍎🍂🫶🏻
INGREDIENTS
Crust
1 1/2 cups flour
1/2 tsp salt
2 tsp white sugar
6 tbsp cold butter, cubed
4–6 tbsp ice cold water
Pie Filling
4 Granny Smith apples, peeled, cored, and sliced thin
4 Honeycrisp apples, peeled, cored, and sliced thin
1/2 cup white sugar
1/4 cup white flour
2 tbsp lemon juice
2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla
Crumble Topping
1 cup flour
1 cup chopped walnuts
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
DIRECTION
In a food processor, add 3/4 cup flour, salt, and sugar. Pulse 2-3 times. Add in cubed butter and let processor run about 20-30 second until crumbly dough forms. Add in rest of flour and pulse 4-5 times until fine crumbles.
Add dough to a large bowl and sprinkle 2 tbsp ice water on top. Using a spatula, press into dough and work the dough by pressing the crumbles together around the bowl, adding more water as needed until able to pinch dough and it holds together. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 2 hours or for 3 days.
When ready to make pie, let dough rest for 5 minutes at room temperature. Lay out a piece of parchment paper and dust with flour. Using a floured rolling pin, roll dough out into 12 inch circle or until fits into pie dish with enough for the sides. Add flour when needed to prevent sticking.
Carefully transfer pie crust to a greased pie dish by flipping parchment over dish and carefully peeling off. Gently press dough into dish and crimp any extra dough on the sides.
In a large bowl, add sliced apples. Mix in white sugar, white flour, lemon juice, cinnamon, nutmeg, and vanilla until apples are completely coated.
Pour apples into unbaked crust.
In a medium sized bowl, add flour, walnuts, brown sugar, and cinnamon to a bowl. Mix up and then add in melted butter. Mix until well combined into a crumble topping.
Add crumble topping to top of apples.
Place pie on baking sheet and bake at 425F for 15 minutes. Reduce heat to 350F and bake for an additional 60-75 minutes or until bubbling and golden brown. Check pie occasionally to be sure the crust is not getting too brown, if it is, cover the edges with foil.
Let pie cool completely at room temperature before serving, about 3-4 hours. Serve with vanilla ice cream. Store leftovers in the fridge.
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