Ingredients
Apple filling
- 900 g peeled, cored apples about 1.2 kg whole; half Granny Smith and half Fuji, sliced 1/4-inch thick
- 60 g light brown sugar about 1/4 cup, packed
- 15 g all-purpose flour 2 tablespoons
- 1 tablespoon lemon juice fresh or bottled
- 3/4 teaspoon ground cinnamon
Crumble topping
- 90 g all-purpose flour 3/4 cup, spooned and leveled
- 60 g old-fashioned rolled oats about 2/3 cup; do not use steel-cut oats
- 75 g light brown sugar about 1/3 cup, packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 90 g unsalted butter divided: 5 g for the dish, 85 g cold and diced for the topping
Equipment
- 1 8-inch square baking dish
- 2 mixing bowls
- 1 knife and cutting board
- 1 vegetable peeler
- 1 kitchen scale with measuring spoons
- 1 mixing spoon
Instructions
- Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with 5 g of the butter.
- Toss the sliced apples with 60 g brown sugar, 15 g flour, lemon juice and 3/4 teaspoon cinnamon in a large bowl. Spread evenly in the prepared dish.
- In another bowl combine 90 g flour, rolled oats, 75 g brown sugar, 1/4 teaspoon cinnamon and salt. Rub in the remaining 85 g cold diced butter with your fingertips until the mixture forms uneven crumbs and small clumps. Do not work into a dough.
- Scatter the topping loosely over the apples. Bake on the middle rack for 45–55 minutes, until the topping is golden, juices bubble in the center and a thin knife slides easily through the apples. If the top browns early, cover loosely with foil and continue until the fruit is tender.
- Rest for 15 minutes before dividing into 6 servings. Serve warm; optional accompaniments are not included in the nutrition or cost estimate.
Nutrition
Calories: 370kcalCarbohydrates: 62gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 100mgFiber: 3gSugar: 38g
Video
Notes
Use 900 g prepared apples; whole-fruit size and peeling losses vary. Weighing is more consistent than apple counts. The 50-minute cook time is a guide: use the bubbling and tenderness cues. Contains wheat and milk.
Video credit: RecipeTin Eats, “Apple Crumble.” Their demonstration uses melted butter for the oat topping; this recipe rubs in cold butter. Follow the ingredient quantities and instructions above for this version.
Nutrition is an ingredient-based estimate per one-sixth of the dish, without accompaniments, and varies with products and portioning. Cost is an estimate based on U.S. online grocery prices checked October 22, 2026 and the portions used, not full package costs. Local prices vary.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.