Why You’ll Love This Recipe

I like this recipe because it’s quick, easy, and uses basic pantry ingredients. The buttery crumble has just the right texture—crisp on top and slightly chewy underneath—while the baked apples are soft and naturally sweet. It’s a dessert that always impresses, whether I’m serving it after a family dinner or just treating myself. Plus, it’s versatile and can be adapted with different nuts, fruits, or spices.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g (1 cup) plain flour
100g (1/2 cup, firmly packed) brown sugar
50g (1/2 cup) Coles rolled oats
100g chilled butter, chopped
60g (1/2 cup) chopped walnuts
1 x 800g can pie apple
Icing sugar, for dusting
Vanilla ice-cream, to serve

Directions

First, I preheat the oven to 180°C (350°F). I combine the plain flour, brown sugar, rolled oats, and chopped butter in a large mixing bowl. Using my fingertips, I rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.

Next, I stir in the chopped walnuts, which add a lovely crunch and nutty flavor to the topping.

I then spoon the pie apple into a 1.5L (6-cup) ovenproof dish, spreading it evenly across the bottom. I scatter the crumble mixture evenly over the apples, pressing it down slightly so it holds together while baking.

I bake the crumble for about 20–25 minutes, or until the top is golden brown and crisp. Once baked, I let it rest for a few minutes before dusting lightly with icing sugar. I like serving it warm with a scoop of vanilla ice cream that melts gently into the crumble.

Servings and Timing

This recipe serves 4. It takes about 30 minutes to prepare and 25 minutes to bake, for a total time of 55 minutes.

Variations

I sometimes mix a little cinnamon or nutmeg into the crumble for a warm, spiced flavor. For a fruity twist, I replace half the apple with berries, peaches, or pears. If I want it extra crunchy, I add a handful of crushed almonds or pecans instead of walnuts. I’ve also tried using fresh apples—simply peel, slice, and cook them briefly with a touch of sugar and lemon juice before assembling the crumble.

Storage/Reheating

I store any leftovers covered in the fridge for up to 3 days. To reheat, I warm it in the oven at 160°C for about 10 minutes or in the microwave for 30–40 seconds per portion. The crumble can also be frozen before or after baking—just thaw and reheat when ready to enjoy.

FAQs

Can I use fresh apples instead of canned pie apple?

Yes, I often use fresh apples. I peel, slice, and cook them with a little sugar and lemon juice until just tender before adding the crumble topping.

Can I make this recipe gluten-free?

Absolutely. I replace the plain flour with a gluten-free blend and make sure the oats are certified gluten-free.

Can I make it nut-free?

Yes, I simply omit the walnuts or replace them with extra oats for crunch.

What kind of apples work best for fresh apple crumble?

I like using Granny Smith, Honeycrisp, or Pink Lady apples because they hold their shape and balance sweetness with a little tartness.

Can I prepare it ahead of time?

Yes, I assemble the crumble in advance and refrigerate it unbaked for up to 24 hours. I bake it fresh when I’m ready to serve.

How do I make it extra crunchy?

I use slightly larger butter pieces when rubbing the mixture and bake it a few minutes longer until deeply golden.

Can I use margarine instead of butter?

Yes, but I prefer butter for its rich flavor and perfect crumbly texture.

What other toppings can I use instead of ice cream?

I sometimes serve it with custard, whipped cream, or Greek yoghurt for a lighter option.

Can I add spices to the crumble?

Definitely. A teaspoon of cinnamon or mixed spice adds wonderful warmth.

Can I use different fruits?

Yes, I’ve made this with pears, peaches, plums, and even mixed berries—all work beautifully.

Conclusion

I find this Apple Crumble to be one of the most comforting desserts to make and share. The golden, nutty topping and soft, sweet apple filling come together in perfect harmony, especially when paired with creamy vanilla ice cream. It’s a simple classic that never fails to impress, and I love how easy it is to make with ingredients I usually have on hand.