Do I need to peel the apples?

Up to you! The skins can create a texture that some folks might not like. I don't mind snagging a bit of apple skin here and there. The apples are sliced so thinly, and the skin itself on Honeycrisp apples is pretty thin, so it kind of melts into the rest of the filling. I also prefer to leave the peel on to save time, but you can totally peel the apples if you like or prefer no skins texturally.

Can I cut this recipe in half?

Yes! If you're making this for a smaller group, you can click the "1/2x" button in the recipe card, and it will automatically halve all the ingredients. Then you can bake it in an 8x8 baking dish.

Can I use melted butter?

If you want! I prefer to use cold chunks of butter to get a delicious crumble texture, but melted butter works - it will just change the texture of the crumble topping, making it less crumbly.

Easy Apple Crumble Recipe

Apple Crumble Recipe

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This easy apple crumble recipe layers tender, cinnamon-spiced Honeycrisp apples under a thick, buttery brown sugar crumble topping, all baked right in a 9×13 dish. It’s simple enough for a weeknight, great for making ahead, and best served warm with a scoop of vanilla ice cream.

Author: Kylie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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APPLE FILLING

6 medium-sized Honeycrisp apples, sliced 1/4" thick (about 8 cups or 2.5-3 pounds)
1 tablespoon lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
2 teaspoons vanilla extract

CRUMBLE TOPPING

1 cup all-purpose flour
1/2 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
1/2 cup cold butter, cubed

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Instructions

HEAT OVEN. Preheat oven to 375 degrees.
MAKE APPLE FILLING. Add apple slices, lemon juice, granulated sugar, brown sugar, cornstarch, cinnamon, and vanilla extract to a 9×13 baking dish and mix until well combined. Wipe the edges and sides of the pan with a paper towel if they get messy.
MAKE CRUMBLE. In a medium bowl, mix together 1 cup flour, 1/2 cup brown sugar, 1/3 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon Kosher salt. Cut 1 stick (1/2 cup) cubed butter into the dry mixture with a fork or your fingers until pea-sized clumps form and the crumble holds together when squeezed.
TOP + BAKE. Sprinkle the crumble topping over the apples in an even layer. Bake for 45-50 minutes or until the crumble is deep golden brown and the filling is bubbling at the edges.
REST. Let cool on the counter for 5-10 minutes, so the filling can thicken up before serving.
SERVE. Serve warm with a scoop of vanilla ice cream.
SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

- Honeycrisp apples are my personal favorite. They hold their shape well and their sweet-tart flavor pairs really well with the crumble topping. Granny Smith, Pink Lady, or Braeburn work great too. You can even mix and match!

- Keep your slices even. Cutting everything about 1/4″ thick means all the apples cook at the same rate, so you won’t end up with some crunchy slices and some mushy ones.

- Don’t skip the lemon juice. It keeps the apples from browning while you make the topping, and it adds a little brightness so the filling doesn’t taste flat.

- Cold butter = clumpy crumble. Keep the butter in the fridge until you’re ready to use it. Warm butter melts into the flour and gives you a sandy topping instead of those big, crunchy clumps we all fight over.

- Bake until it’s DEEP golden. It’s tempting to pull it early, but those extra few minutes are what make the topping crisp and the filling thick and jammy. Look for bubbles around the edges. That means the cornstarch has done its thing.

- If the top browns too fast, loosely tent it with foil for the last 10–15 minutes.

- Patience pays off. The filling looks a little runny straight out of the oven, but it thickens up as it rests. Give it those 5–10 minutes!

- I love the oats in a classic apple crisp, but a crumble traditionally doesn’t have oats in it, and I sometimes prefer that!

Nutrition

Serving Size: 1/12 of the crumble
Calories: 244
Sugar: 31.4 g
Sodium: 57.6 mg
Fat: 7.9 g
Carbohydrates: 43.5 g
Fiber: 2.6 g
Protein: 1.4 g
Cholesterol: 20.3 mg

Find it online: https://midwestfoodieblog.com/apple-crumble-recipe/