Baked apple crumble is a warm, cozy dessert that pairs soft, cinnamon-kissed baked apples with a crunchy oat-and-flour topping. The filling is tender and slightly syrupy, while the crumble gives a nutty chew and golden crunch. It’s an easy, one-dish recipe that comes together quickly and bakes into a homey treat perfect for family dinners or a simple weekend dessert. Serve it warm with a scoop of vanilla ice cream or plain yogurt for contrast. If you like similar oven-baked comfort dishes, try this related apple-cinnamon German pancake recipe for another simple breakfast-to-dessert option.

Why You’ll Love This Baked Apple Crumble

Hands-off baking: assemble in minutes, then let the oven do the work.
Balanced texture: soft, tender apples meet a crunchy, oat-forward topping.
Simple pantry ingredients: uses rolled oats, flour, brown sugar, and butter.
Warm spices: cinnamon gives a familiar cozy flavor without extra fuss.
Flexible portioning: scale up or down for small families or a larger gathering.
Great served warm: pairs beautifully with cold vanilla ice cream for contrast.
Budget-friendly: uses common, affordable ingredients you likely already have.
Kid-friendly comfort: a classic most people love and easy for beginners.

What Is Baked Apple Crumble?

Baked apple crumble is a classic dessert where sliced apples are baked under a crumbly oat-and-flour topping. The apples soften and release juices, which mingle with cinnamon to form a lightly saucy base. The topping bakes to a golden brown, giving each spoonful a crisp surface that breaks into tender crumbs. It’s not a pie — there’s no bottom crust — which makes it faster and simpler to assemble. The vibe is pure comfort food: weeknight-friendly, cozy for cooler weather, perfect for casual dinners or Sunday brunch. It’s straightforward, unfussy, and made to be shared.

Ingredients for Baked Apple Crumble

For the Filling

4 cups apples, peeled and sliced (about 4–5 medium apples)

For the Crumble Topping

1 cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
1/2 cup unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon salt

To Serve (optional)

Vanilla ice cream or plain yogurt (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Apples: Use any baking apple like Granny Smith, Honeycrisp, or Fuji. Granny Smith holds shape best; sweeter apples make a sweeter filling.
Rolled oats: Old-fashioned rolled oats give the best texture. Quick oats can be used in a pinch but the topping will be finer.
Flour: All-purpose flour is listed. For a slightly nuttier taste, you can swap up to half the flour for whole wheat flour (optional).
Brown sugar: Light or dark brown sugar both work. Dark brown adds a deeper molasses note. You can reduce sugar slightly for less sweetness, but keep at least 3/4 cup if you want a good balance.
Butter: Unsalted melted butter gives the best flavor and texture. For a dairy-free option, substitute a firm neutral oil or coconut oil, but texture and flavor will change (optional).
Cinnamon: If you don’t have cinnamon, a pinch of nutmeg or allspice could be used, but cinnamon is the classic and recommended choice.
Salt: Do not skip — it brightens flavors and balances sweetness.

Step-by-Step Instructions

Step 1 – Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter or nonstick spray. Arrange your peeled and sliced apples in a single layer or slightly heaped in the prepared dish.
Visual cue: The oven should be fully preheated so the topping begins to brown right away.

Step 2 – Season the apples
Sprinkle the 1 teaspoon cinnamon evenly over the sliced apples and toss gently to coat. Spread the cinnamon-coated apples evenly in the greased baking dish. This simple step builds the warm spice base.
Visual cue: Apples will look lightly dusted with cinnamon and slightly glossy if any natural juices start to release.

Step 3 – Make the crumble topping
In a separate bowl, combine 1 cup rolled oats, 1 cup all-purpose flour, 1 cup brown sugar, 1/2 cup melted unsalted butter, and 1/2 teaspoon salt. Mix with a fork or clean hands until the mixture is crumbly and the butter is well distributed. The topping should hold loose clumps but not be one solid mass.
Visual cue: When you pinch the mixture, it should hold together in crumbs, not be wet or greasy.

Step 4 – Assemble
Evenly sprinkle the oat mixture over the apples, covering the fruit so the juices will bubble through the topping while baking. Press down lightly so crumbs make contact with the apples for better texture transfer.

Step 5 – Bake
Bake in the preheated oven for 30–40 minutes, or until the apples are tender and the topping is golden brown. If the topping browns too quickly, loosely tent the dish with foil for the remaining bake time.
Pro cue: Insert a small knife into the center to test apples — it should slide in easily with slight resistance from the apple, not hard. The topping should be deep golden with some crunchy edges.

Step 6 – Serve warm
Let the crumble sit for 5–10 minutes after baking to settle. Serve warm, optionally with a scoop of vanilla ice cream or plain yogurt. The contrast of hot crumble and cold ice cream is classic.

Pro Tips for Success

Cut apples evenly so they cook at the same rate; aim for 1/4-inch to 1/2-inch thick slices.
Use firm apples that hold shape; a mix of sweet and tart apples balances flavor.
Melt butter but don’t overheat; warm melted butter mixes more evenly with dry ingredients.
For extra crunch, add a few tablespoons of chopped nuts to the topping (optional).
If topping browns before apples are tender, cover with foil and continue baking.
Let the crumble rest 5–10 minutes so juices thicken slightly; serving immediately can be runnier.
Taste your apples before baking; if they’re very tart, you can sprinkle a tablespoon of sugar over the apples (optional).
Use a shallow dish so the topping browns evenly; deeper dishes may need extra bake time.

Flavor Variations

Optional: Caramel-Style — drizzle 1–2 tablespoons of caramel sauce over the apples before adding the topping. Keeps the base the same but adds richness.
Optional: Nutty Crunch — stir 1/3 cup chopped walnuts or pecans into the crumble mixture for more texture.
Optional: Spiced Mix — add 1/4 teaspoon ground nutmeg or 1/4 teaspoon ground ginger to the cinnamon for warm spice complexity.
Optional: Citrus Brightness — toss the apple slices with 1 teaspoon lemon zest or a teaspoon of lemon juice to brighten the filling.
Optional: Oat-Forward — swap 1/4 cup of flour for an extra 1/4 cup oats to make the topping chewier.
Optional: Brown Butter Topping — brown the butter, cool slightly, then use it as the melted butter in the topping for a toasted, nutty flavor.

Serving Suggestions

Classic: Serve warm with a scoop of vanilla ice cream for simple contrast.
Simple: Spoon into bowls and add a dollop of plain or vanilla yogurt for a lighter option.
Breakfast twist: Serve warm crumble over thick Greek yogurt with a drizzle of honey.
Party style: Make in a large dish and serve family-style with small bowls for guests to add their own ice cream.
Beverage pairings: Pair with hot coffee, black tea, or a spiced chai for cozy flavor matches.
Holiday table: Serve alongside roast chicken or ham as a sweet ending to a home-style meal (keeps it family friendly).

Make-Ahead, Storage & Reheating

Make-ahead: Assemble the crumble in the baking dish without baking, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the bake time.
Storage: Cool completely, then cover and refrigerate for up to 3–4 days. Reheat single portions in the microwave or the whole dish in the oven.
Reheating: For best texture, reheat in a 325°F (160°C) oven for 10–15 minutes until warmed through. Microwave reheating is faster but softens the topping.
Texture changes: Topping will soften slightly after refrigerating; re-crisp by reheating in the oven or under a broiler for a minute while watching closely.

Storage and Freezing Instructions

To freeze unbaked: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking; add 5–10 minutes to the bake time.
To freeze baked: Bake fully, cool completely, then wrap tightly in foil and place in a freezer-safe container for up to 2 months. Reheat from frozen in a 325°F oven for 20–30 minutes until warmed through.
Notes: Freezing is fine, but the topping may lose some crunch. Reheating in the oven restores some texture. If you want the freshest crunch, freeze the filling separately and make the topping fresh before baking.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~420 kcal | ~4 g | ~65 g | ~14 g | ~5 g | ~320 mg

Estimates vary by brands and portions.

FAQ About Baked Apple Crumble

Q: Why is my topping soggy?
A: If the topping is soggy, the apples released a lot of juice. Bake longer uncovered to let liquids reduce, or use slightly less buttery topping next time. Also let it rest before serving so juices thicken.

Q: How do I know the apples are done?
A: Apples are done when a knife slides in with slight resistance and the pieces are tender. If they still feel firm, bake 5–10 minutes more.

Q: Can I use frozen apples?
A: You can, but thaw and drain excess liquid before assembling to avoid a watery filling. Bake a few minutes longer if needed.

Q: Can I make this gluten-free?
A: Optional: Use a 1:1 gluten-free flour blend and certified gluten-free oats to make the topping gluten-free. Texture may change slightly.

Q: My topping burned but apples were undercooked — what happened?
A: Your oven temperature may be too high or the dish too shallow. Cover the topping with foil and finish baking until apples are tender.

Q: Can I reduce the sugar?
A: You can reduce brown sugar slightly, but the topping texture and caramelization depend on it. Try 3/4 cup if you want less sweetness.

Notes

Warm it slightly before serving for best contrast with ice cream.
For deeper flavor, let sliced apples sit with cinnamon for 10 minutes before baking.
Use a metal or glass shallow baking dish for even browning.
If serving to guests, add a small dish of extra cinnamon or brown sugar on the side.
For a crispier edge, bake in a rimmed cookie sheet instead of a deep dish.

Troubleshooting

Bland flavor: Add a pinch more cinnamon or a small sprinkle of salt to the topping to brighten flavors.
Overcooked apples: Reduce bake time and check earlier; smaller apple pieces cook faster.
Watery filling: Use firmer apples, don’t over-slice, and let the crumble rest before serving to thicken juices. Drain some excess liquid before serving if needed.
Dry topping: If the topping feels dry after baking, a light brush of melted butter before baking can help.
Topping not browning: Oven temperature may be low; increase by 25°F or move the dish closer to the top rack for the last 5–10 minutes.
Topping too crumbly: If the crumble falls apart after baking, mix the topping a bit more tightly next time so crumbs hold together when scooped.

Final Thoughts

This baked apple crumble is simple, comforting, and forgiving. With basic pantry ingredients and a short prep time, it’s an easy dessert that delivers warm spice, tender fruit, and a crunchy topping that pleases most tastes. Make it for weeknights, small gatherings, or anytime you want a quick, homey treat.

Conclusion

For another quick and trusted take on apple crumble to compare techniques and tips, see this recipe: The BEST Apple Crumble (Quick & Easy) | Mom On Timeout.