Classic Winter Apple Crumble with Cinnamon Spice Topping
A comforting winter dessert featuring tender spiced apples beneath a golden, buttery crumble topping. Sweet-tart apples like Pink Lady or Honeycrisp are tossed with warming cinnamon, ginger, and allspice, then crowned with a crispy mixture of flour, brown sugar, and melted butter. Perfect for cold evenings when you want something homey and satisfying. The combination of textures - soft fruit filling and crunchy topping - makes this a crowd-pleasing dessert that works equally well for family dinners or holiday gatherings. Simple enough for weeknight baking yet impressive enough for entertaining.
Ingredients
- 2 pounds sweet tart crisp cooking apples, about 6 cups diced (like Pink Lady, Honeycrisp, Granny Smith, Jonathon or Jonagold)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon ginger
- ½ teaspoon allspice
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use 1:1 gluten-free baking flour
- ½ cup light brown sugar, packed
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 7 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Core, peel and dice apples into 1/2-inch chunks
- 3
Combine apples with lemon juice, cornstarch, granulated sugar, 1 1/2 teaspoons cinnamon, ginger, and allspice in large bowl and toss until well coated
- 4
Pour apple mixture into round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish
- 5
Make topping by combining flour, brown sugar, remaining 1/2 teaspoon cinnamon, baking powder and kosher salt in medium bowl
- 6
Mix topping ingredients with fork, then pour in melted butter while mixing until crumbly mixture forms
- 7
Use fingers to sprinkle crumbles evenly over filling
- 8
Bake for 45 to 50 minutes until top is evenly golden brown and filling is bubbly
- 9
Cool for 1 hour before serving
Tips
Choose firm, crisp apples that hold their shape when baked - avoid soft varieties that will turn mushy during cooking.
Mix the crumble topping just until it forms loose clumps; overmixing will create a dense rather than crispy texture.
Let the crumble cool for at least an hour to allow the filling to set before serving for cleaner slices.
Good to Know
Store at room temperature covered for 1 day, refrigerated for 4 days, or frozen for up to 3 months
Can be assembled up to 1 day ahead and refrigerated before baking
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream
Common Mistakes
Don't skip the cooling time to avoid runny filling when serving
Use melted rather than cold butter to ensure proper crumble texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use 1:1 gluten-free baking flour
General Alternatives
FAQ
Can I use different types of apples together?
Yes, mixing apple varieties creates more complex flavor. Combine sweet and tart types like Honeycrisp with Granny Smith for best results.
What if my crumble topping is too wet or dry?
If too wet, add more flour gradually. If too dry and not clumping, add melted butter 1 tablespoon at a time until it holds together.
How long will leftovers keep and how do I reheat?
Keeps 4 days refrigerated or 3 months frozen. Reheat in 350 degree oven until bubbly, about 15-20 minutes from refrigerated.