Apple Crumble

A simple, satisfying favorite.

Why You'll Love This Recipe

• Easier than pie, same warm-spice payoff.
• Buttery, brown-sugary, craggy topping.
• Apples that hold their shape, not mush.
• Make-ahead friendly.
• Crowd-pleaser with ice cream.

Ingredient Notes

• Mixed apples — one for tart, one for sweet and structural.
• Cold butter rubbed into the topping creates clumps.
• Old-fashioned oats only — quick oats turn powdery.

Ingredient Substitutions

• Add pears or cranberries to the apples.
• Swap pecans for walnuts or almonds.
• Bourbon (1 Tbsp) in the filling.

Equipment Needed

• 8x8 or 9-inch baking dish
• Two bowls
• Pastry blender or fork
• Sheet pan (to catch drips)

Prep Tips

• Slice apples evenly so they cook at the same rate.
• Keep the butter cold — soft butter makes paste, not clumps.

Instructions

1. 1

   Gather and prep: 1 medium apple, cored and sliced, 1 cup flour, 2 tbsp butter, 1 cup sugar, 1 cup oats, 1 tsp cinnamon. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Toss apples with sugar and cinnamon in dish.

3. 3

   Mix flour, butter, oats, sugar for topping.

4. 4

   Scatter over apples.

5. 5

   Bake 375°F 40 min.

Artsi Pro Tips

• Big crumble clumps stay craggy and crisp; uniform fine crumbs turn cakey.
• Cornstarch sets the filling so it's not soupy.
• Don't skip the lemon — apples taste flat without it.

Common Mistakes

• Soft butter — pasty topping, not craggy.
• Skipping cornstarch — runny filling.
• Underbaking — uncooked apples and pale topping.
• Forgetting the sheet pan — burnt drips on the oven floor.

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