Apple crumble with cinnamon and a golden oat topping in a baking dish

“British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed

Apple Crumble

with cinnamon and oats

50 min (15 min active) · Easy

You'll need: Oven · Baking Dish

Text written with AI assistance and reviewed by our editors

The lazy version of apple pie: no pastry, no rolling out, just apples and crumble. Warm from the oven with a scoop of vanilla ice cream – and suddenly autumn is actually quite alright.

Ingredients for 4 servings

4 servings

Convert to grams

  • For the apples
  • 4Apples, tart, e.g. Boskoop
  • ½Lemon
  • 2 tbspSugar
  • 1 tspCinnamon, ground
  • For the crumble
  • 80 gPlain flour (type 405)
  • 60 gRolled oats, jumbo
  • 60 gSugar
  • 80 gButter, cold
  • 40 gWalnut halves, roughly chopped
  • 1 pinchSalt

Contains: Gluten, Milk, Tree nuts

Method

  1. Step 1: Preheat the oven to 180 °C (fan). Peel and core the apples and cut them into 1.5 cm cubes. Toss with the lemon juice, sugar and cinnamon and tip into a baking dish (approx. 20 × 25 cm).

    Oven converted: 180 °C fan = 200 °C conventional · 400 °F · gas mark 6

  2. Step 2: Mix the flour, oats, sugar, walnuts and salt. Add the cold butter in cubes and rub it in with your fingertips to form a coarse crumble.

  3. Step 3: Scatter the crumble evenly over the apples.

  4. Step 4: Bake for 30 minutes, until the crumble is golden brown and the apple juices are bubbling at the edges.

    Timer: 30 min

  5. Step 5: Leave to cool for 5 minutes and serve warm – ideally with vanilla ice cream or custard.

    Timer: 5 min

Tips

  • Tart varieties such as Boskoop or Elstar turn soft without collapsing into purée.
  • Make sure the butter is really cold – that's what makes the crumble lovely and crisp.

Swaps

  • Use berries in summer and plums in late summer.
  • No nuts: simply use 40 g more oats.

Storage

Keeps for 2 days in the fridge – before serving, warm it up at 160 °C for 10 minutes and the crumble will be crisp again.

Nutrition per serving

Nutrition per serving
Calories514 kcal
Protein6 g
Carbohydrates63 g
Fat25 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Desserts”

You'll also find this recipe in: Pumpkin & Co., Oven On, Done

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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 4 Apples
  • ½ Lemon
  • 80 g Plain flour (type 405)
  • 60 g Rolled oats
  • 80 g Butter
  • 40 g Walnut halves

Check the pantry

  • 2 tbsp Sugar
  • 1 tsp Cinnamon, ground
  • 60 g Sugar
  • 1 pinch Salt

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Image credits

Image credits:

  • Cover image: “British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed
  • Torn, caramelised Kaiserschmarrn dusted with icing sugar, served with apple sauce: “2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
  • Slices of Bavarian plum sheet cake with rows of plums and golden butter crumble: “Ein Stueck Pflaumenkuchen” by Garitzko, Public domain, Source – cropped and recompressed
  • Stack of fluffy blueberry pancakes drizzled with maple syrup: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed

All image credits