When I think of fall desserts, this warm cinnamon apple crumble always comes to mind. It’s easy to make, delicious and perfect for sharing. I enjoyed mine with a scoop of vanilla bean ice cream, but you can also enjoy this crumble with a drizzle of caramel sauce or as is.
If you do not have mini paper baking cups, you can also use an 8×8 glass or metal baking dish. I like using glass or metal baking dishes, because they conduct heat more evenly when baking. Also, for this 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.
Cinnamon Apple Crumble
- baking cups – 4 inch wide
- 3 mixing bowls
- 1/2 cup butter or 1 stick soft
- 1/4 cup coconut sugar
- 1/4 teaspoon vanilla extract
- 1 cup AP flour
- 4 tablespoons butter
- 8 apples – 4 honey crisp apples – 4 granny smith peeled and diced into cubes a little larger than a dime
- 2 tablespoon AP flour
- 1 teaspoon vanilla
- 1 tablespoon lemon juice fresh squeezed
- 1.5 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/2 cup water
- Pinch salt
- 1/4 cup brown sugar
- 3 tablespoon butter
- 1/4 cup quick oats
- 1/4 chopped walnuts
- 1/4 cup AP flour
- 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!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!