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A bowl of apple crumble with golden buttery crumbs and tender apple slices
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Apple Crumble Recipe

Thin skin-on apples baked with cinnamon beneath a buttery brown-sugar crumble topping, without oats or nuts.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 316.4
Ingredients Equipment Method Video Notes

Ingredients
  

  • 900 g prepared apples about 2 lb after coring; skin on, cut into 1/4-inch slices; start with about 2 1/4 lb whole apples
  • 1 tablespoon lemon juice 15 g
  • 2 tablespoons granulated sugar 25 g
  • 1 teaspoon ground cinnamon 2.6 g
  • 1 cup all-purpose flour 120 g; spooned and leveled
  • 1/3 cup packed light brown sugar 73 g
  • 6 tablespoons unsalted butter 85 g; cold and cubed
  • 1/4 teaspoon fine salt 1.5 g

Equipment

  • 1 9-inch square baking dish
  • 1 Rimmed baking sheet to catch drips
  • 2 Mixing bowls
  • 1 Kitchen scale recommended for prepared apples

Method
 

  1. Heat the oven to 375°F. Set a 9-inch square baking dish on a rimmed baking sheet to catch drips. Rinse the apples under running water, core them, and cut into 1/4-inch slices; weigh 900 g of prepared fruit.
  2. Toss the apples with lemon juice, granulated sugar, and cinnamon. Spread evenly in the baking dish, separating any slices that are stuck together.
  3. Mix the flour, brown sugar, and salt in a bowl. Rub in the cold butter with fingertips or a pastry blender until the mixture forms coarse crumbs, with some pea-size clusters. Do not knead into a dough or taste the raw topping.
  4. Scatter the crumbs loosely over the apples. Bake for 40–50 minutes, until the topping is golden, juices bubble near the center, and a small knife slips through the central apple slices easily. If the top browns before the apples soften, cover loosely with foil and continue baking.
  5. Rest for 15 minutes before serving. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, and use within 4 days.

Video

Notes

Contains wheat and milk. Nutrition is estimated per one-sixth of the dish, including all fruit juices and topping, without optional accompaniments. Bake time varies with apple variety and thickness.
Video credit: Jamie Oliver, How to Make Fruit Crumble | Three Ways, demonstrates a classic apple crumble and two other fruit versions. His linked classic recipe pre-cooks peeled apples with lemon zest; this version bakes thin skin-on slices from raw and uses cinnamon and brown sugar. Follow the quantities, temperature, and doneness cues here.