Cinnamon Apple Crumble
When I think of fall desserts, this warm cinnamon apple crumble recipe always comes to mind. It’s easy to make, delicious and perfect for sharing. Enjoy this warm apple crumble with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
About this Cinnamon Apple Crumble Recipe
If you do not have 4-inch oven safe paper baking cups, you can also use an 8×8 baking dish. Just be sure to spray it with baking spray before adding any of the ingredients.
For this apple crumble recipe, I used a combination of peeled granny smith and honey crisp apples. It’s been my experience that these two types of apples combined taste the best and hold up well when baking. When dicing the peeled apples, be sure that they’re about the size of dime. You will also only saute them for about 10 minutes. You do not want the apples to get too soft and mushy.
When prepping the crust, you will want to par bake it. Par baking means that you’ll cook the crust about halfway through so it sets and isn’t mushy. You will par bake the crust before adding anything on top of it.
Once the crust is par baked and the filling and crumble topping are ready, you’ll assemble the dish. Bake for 15-18 minutes or until the crumble topping is golden brown. Serve warm and enjoy.
Storage
Store any leftovers covered in the refrigerator for three to four days. Reheat any leftovers in the microwave until heated through. If you’re looking for more fall dessert recipes try my plant-based pumpkin cookies or my date crumble which is just as delicious as the cinnamon apple crumble.
Cinnamon Apple Crumble
Ingredients
Crust
- ½ cup butter, softened, 1 stick
- ¼ cup coconut sugar
- ½ teaspoon vanilla
- 1 cup AP flour
Apple Filling
- ¼ cup butter
- 8 apples, 4 honey crisp apples + 4 granny smith , peel and dice into cubes a little larger than a dime
- 2 tablespoons AP flour, all purpose
- 1 teaspoon vanilla
- 1 tablespoon lemon juice, fresh squeezed
- 1.5 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup brown sugar
- ½ cup water
- ¼ teaspoon salt
Crumble
- ¼ cup brown sugar
- 3 tablespoons butter
- ¼ cup quick rolled oats, whole grain
- ¼ cup walnuts, chopped
- ¼ cup AP flour, all purpose
Equipment
- baking cups – 4 inch wide
- 3 mixing bowls
- saucepan
Instructions
- Preheat the oven to 350 degrees.
- Gently spray eight, 4-inch paper baking cups with cooking spray. Set aside. If you do not have paper baking cups, you can use an 8×8 square baking pan. Metal or glass works best.
- In a small bowl, beat the butter, coconut sugar and vanilla extract together. Slowly add the AP flour until a dough begins to form. Evenly split the dough into eight portions and then gently press the dough in the bottom of the baking cups. Bake for 10 minutes or until the center is set. Remove from the oven and set aside.
- Next, we will prepare the filling. Add 4 tablespoons of butter into a saucepan over medium / low heat. You want the butter to melt but not brown.
- Peel and dice your apples. You’ll want the apples to be slightly larger than a dime in size. Also, make sure you do not have any seeds.
- Next, you’ll toss the diced apples with the AP flour until the apples are lightly coated with flour.
- Add the apples into the saucepan with the butter. Next, you’ll add the lemon juice, water, brown sugar, cinnamon, nutmeg, vanilla flavor and a pinch of salt. Stir until well combined.
- Stir and cook the apples until they begin to soften but are not mushy. I cooked mine for 10-15 minutes. Remove from the heat and set aside.
- Next, we will prepare the crumble. In a small mixing bowl, combine the oats, butter, AP flour, brown sugar and chopped walnuts. Using a fork, stir everything together until the butter is evenly distributed and a crumble begins to form.
- Finally, we will assemble the dish. Spoon the apple filling on top of the par-baked crust. Sprinkle with some of the crumble and repeat until all of the cups are filled. Bake for 15 -18 minutes or until the crumble is a light golden-brown color.
- Serve warm and enjoy!
3 Comments on “Cinnamon Apple Crumble”
I made this in an 8×8 baking dish and it was SO good! Everyone loved it, especially with the scoop of vanilla ice cream while still warm. I will be making this again for sure.
Can old-fashioned oats be used instead of quick rolled oats?
yes! It looks like they are the same on the Quaker website.