Apple Crumble, the Classic Dessert I’ll Make on Repeat - Aman Shanti News

If I could make just one dessert all year long, it would be apple crumble—no question. (It’s not to be confused with apple crisp, which is similar but has oats mixed into the topping.) In my book, a really good apple crumble tops the charts of apple desserts.

In this classic version, the cinnamon-spiced apple filling has apple pie filling vibes but is way easier to pull off, and it’s topped with the most irresistible sweet, buttery crumb topping. I love it served warm straight from the oven with a scoop of vanilla ice cream, although it’s just as delicious served as is at room temp. And should you be so inclined, you won’t regret spooning any leftovers over yogurt or oatmeal in the morning.

Why You’ll Love It

Way easier than making apple pie! Between the cinnamon, the tender slices of sweet-tart apple, and caramel notes of brown sugar, this is the perfect dessert for sharing.

Low effort, high reward. Apple crumble is the best low-effort, high-reward dessert there is, with prep clocking in at about 15 minutes.

Key Ingredients

Apples: Sweet-tart baking apples, like Granny Smith, Honeycrisp, or Pink Lady are the best choice here.

Unsalted butter: Melted butter acts as the glue that holds the crumble topping together and gives it a rich flavor.

Sugar: Light brown sugar is the ideal choice to use for the topping and filling. It adds a deeper flavor than granulated sugar and gives the crumble hints of caramel flavor.

Ground cinnamon: This warm spice is a natural partner to apples.

Helpful Swaps

Spices: If you’re out of ground cinnamon, try apple pie spice or a mix of warm spices, like ground nutmeg, allspice, ginger, or cardamom. It’s not traditional, but you could even swap in pumpkin pie spice.

Vanilla: An equal amount of vanilla bean paste can be used as a substitute for vanilla extract. But if you don’t have either, just omit it from the topping (it will still be great—I promise).

Lemon: Don’t sweat it if it turns out you don’t have a lemon or lemon juice; it’s OK to skip it without interfering with the recipe.

Sugar: Dark brown sugar and granulated sugar can be used in place of light brown sugar if you’re in a pinch.

Make-ahead and Storage Tips

Make ahead: The crumble topping can be made and frozen up to three months in advance; no need to thaw before using. I recommend breaking the topping into small pieces before freezing.

Storage: Cover and refrigerate leftover crumble for up to three days. Serve cold, or reheat in a 300 degrees F oven for 20 minutes before serving.

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