Recipe

Warm Apple Crumble

Tender cinnamon apples under a buttery, crisp oat topping. A cozy, low-drama dessert that tastes like you tried harder than you did.

By Matt Campbell

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4.9

A bubbling warm apple crumble in a rustic baking dish with a golden oat topping and a scoop of vanilla ice cream melting on top

Jump to Recipe

Warm apple crumble is the dessert equivalent of a soft hoodie. It is cozy, forgiving, and it makes your whole kitchen smell like you have your life together. The apples turn jammy and spiced, the topping goes crisp at the edges and sandy in the best way, and the whole situation begs for ice cream to get involved.

This is a real weeknight-able dessert. No pastry anxiety, no fancy equipment, no delicate timing. If you can slice apples and work cold butter into oats, you are basically already done.

A spoon lifting a serving of warm apple crumble showing tender apple slices and crunchy oat topping

Why It Works

Big apple flavor, not apple mush. We toss the apples with a little flour (or cornstarch) so the juices thicken into a glossy sauce instead of flooding the pan.
Crunchy topping that stays crisp longer. Cold butter plus a mix of flour, oats, and brown sugar creates crisp crumbs with toasty edges, and it re-crisps well when reheated.
Flexible by design. Swap apples, add nuts, dial the spice up or down, and it still lands like a hug with a crispy lid.
Minimal dishes. One bowl, one baking dish, and a spoon. This is my kind of math.

Storage Tips

How to Store Leftover Apple Crumble

Fridge: Cool completely, cover, and refrigerate for up to 4 days. The topping will soften a bit, but it is still very snackable.
Reheat (best texture): Warm in a 350°F oven for 12 to 18 minutes, or until warmed through and the top is crisp again. Microwave works in a pinch, but the topping turns more soft-cookie than crisp.
Freeze: Freeze tightly covered for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until hot and bubbling.
Pro tip: If the top looks pale after reheating, give it 1 to 2 minutes under the broiler. Do not walk away. The broiler is the chaos setting.

Common Questions

What apples are best for crumble?

Use firm, tart-leaning apples so they hold their shape: Honeycrisp, Granny Smith, Braeburn, Pink Lady, or Jonagold. I love a mix, like half Granny Smith for brightness and half Honeycrisp for sweetness.

Do I need to peel the apples?

Nope. Peels add texture and a little color. If you want a softer, more classic filling, peel them. Both are correct.

How do I keep the topping from getting soggy?

Three things help: thicken the filling with flour or cornstarch, use cold butter for the topping, and bake until bubbling around the edges. Bubbling is a good sign the filling is hot enough for the starch to do its job, especially when you also give it a short rest.

Can I make it gluten-free?

Yes. Swap the flour in both filling and topping for a 1:1 gluten-free baking blend and use certified gluten-free oats.

Can I assemble ahead of time?

You can prep the topping up to 3 days ahead and keep it refrigerated. For best crunch, toss the apples and assemble right before baking, or within a couple hours.

What is the difference between apple crumble and apple crisp?

They are close cousins. A crumble usually has a streusel-like topping (often flour, sugar, butter), while a crisp often includes oats and sometimes nuts. This recipe leans crisp (hello, oats) while keeping that classic crumble vibe, because I enjoy happiness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch or 9x9-inch baking dish (or similar)
Large mixing bowl
Cutting board and sharp knife
Measuring cups and spoons
Pastry cutter or fork (optional, for cutting in butter)
Sheet pan (optional, to catch drips)

The first time I made apple crumble, it was not for guests. It was for me, in sweatpants, because I had a few apples, a suspicious amount of butter, and the kind of day that required something warm to happen in the oven. I told myself it was “just to use up fruit,” which is the oldest lie in home cooking. Twenty minutes later my kitchen smelled like cinnamon and good decisions, and I was eating it straight from the pan with ice cream melting into the cracks like it paid rent.