Do you know how to make apple crumble? This apple and cinnamon crumble is a delicious dessert served hot or cold. Add a scoop of ice cream or a dollop of whipped cream on top of the crumble topping for a real treat! It’s the perfect fall dessert and I’ll share my recipe.
Apple crumble is a quintessentially British recipe that originated during the Second World War. Due to food shortages, ingredients for apple pie, such as flour and butter, were in short supply. As a result, a simple crumble was devised to cover a dish of apple pieces, using less dough than a pie.
The result was a blissful crumble mixture with apple pieces. I always make it into a cinnamon apple crumble by simply adding some cinnamon, which is a fantastic combination with fresh apples. You can also add sultanas or pieces of nuts. Nuts taste really good when mixed through the crumb topping.
You will find that this recipe for apple crumble with cinnamon is incredibly easy to make. That’s the great thing about it, it’s a delicious dish and really quick to make. You just need a large bowl in which you add the white sugar and the cinnamon. Mix it together and that is your apple filling done.
For the crumble topping I like to use cold butter, all purpose flour and regular sugar. I use my fingers to turn this into a crumble. When it almost comes together the crumble is ready to be added on top of the apples. The only step left is to bake it until golden brown in the oven.
Apple crumble is very tasty on its own as a dessert recipe, but it can be made even better if you serve it with a big scoop of vanilla ice cream or a topping of whipped cream. You could also add a scoop of Greek yogurt or a drizzle of caramel sauce. It is really one of my favorite dessert recipes.
Originally, crumble is made with apples, but of course there are many other possibilities. In fact, you can use any kind of fruit or combine different fruits!
This easy apple crumble recipe can be turned into any kind of fruit crumble you like. Choose whatever fruits are in season and you can make yourself a different crumble every weekend!
To give you some examples of what can be done with different fruits, I have listed two of my favorite crumble recipes (and more to come soon!):
Personally, I make the apple crumble most often, but I love it with other fruits too. Which fruit crumble recipe do you use?
I prefer to use firm, sweet and sour hand apples rather than sweet apples, basically like apple pie. I prefer granny smith apples, pink lady, honeycrisp apples or choose your favorite apple. There is no right or wrong here. If you prefer sweet apples or tart apples? Go for it. Just make sure to double check the amount of sugar you use as tart apples might need just a bit more.
I rarely use the same baking tin twice to make a crumble. You can use a large baking dish, a round baking dish, a couple of smaller ones or whatever you feel is most appropriate. It doesn’t really matter as long as the tin or dish is oven proof.
Yes, you can! That way you can give everyone their own portion. It’s the perfect dessert for that purpose. The oven dishes or ramekins should be about 8 or 9 cm (3.5 inch) in diameter. The baking time will be slightly shorter if you use small ramekins. Reduce the baking time to 20 minutes if the oven temperature is the same.
If you have any crumble left over, you can store it in the fridge. This may make the topping less crispy. You can reheat the crumble in a pre-heated oven at 180°C/350˚F (conventional oven) for about 10 minutes. This will make it nice and crispy and warm again! Was your crumble already quite brown on top? Cover it with aluminum foil when you’re reheating it in the oven.
Yes, you can! It is delicious both cold, at room temperature and hot. Personally, I always warm it up in the oven, but just like apple pie, this crumble is delicious cold (with a dollop of whipped cream)!
You can make the dough and the apple mixture separately and bake them in the evening or the next day. The crumbly topping is best kept in the fridge on a sheet of baking paper, covered with foil. However, I would add some lemon juice to the apple mixture and keep it in the fridge in an airtight container (this will prevent the apples from browning). I prefer to make the apple crumble ahead of time and reheat it in the oven in the evening, which is just as good and the best way if you ask me. Definitely one of my favorite apple desserts!
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