Apple Crumble – A Perfect Fall Desert

What better dessert to enjoy after a day of apple picking in a local orchard than a hot apple crumble with a delicious French vanilla ice cream?

Fall is a prefect season to spend a beautiful day outdoors picking apples and enjoying crisp, yet still warm weather. The orchard in our area offers several different varieties of apples. Some are sweet and juicy, perfect to pack as a snack with your or your kids lunch. Others are dryer and a bit more tart. Those are better for apple pies, butters and of course our favourite – apple crumble.

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What We Love About THIS Apple Crumble

After trying out several recipes over the years, this one from All Recipes is our favourite. To make it our own we’ve added a few ingredients and change the way we prepare it a little bit, to make it just the way we love it.

So what do we love about it?

  • We love that the bottom is hard and a bit crunchy (which makes it easy to take out of the baking pan.
  • We love that the tiny apple pieces simply melt in our mouths.
  • We love that the top is crumbly, crunchy and sweet.
  • We love that this variation it is our perfect little creation.
Apple Crumble -

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The Recipe


  • 2 cups of all purpose flour
  • 2.5 cups of rolled oats
  • 2 teaspoons of ground cinnamon
  • 0.5 teaspoon of ground nutmeg
  • 1 cup of packed brown sugar
  • 0.5 cup of maple sugar flakes
  • 0.5 cup of nuts finely chopped – walnuts, pecans, or even coconut slices are great
  • 2 cups of butter
  • 10 medium apples
Apple Crumble -


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine flour, rolled oats, 1 tsp of cinnamon, nutmeg, brown sugar and maple sugar flakes.

Cut 1.5 cup of softened butter into small cubes. Fold it into the mixture until it is well integrated and the mixture is moist and crumbly.

Spray your 9×12 baking dish (we use our oven save, lasagna ceramic dish) with cooking oil.

Place one half of the mixture into the pan and press it hard to the bottom.

Bake 5-7 minutes in the preheated oven. Remove the baking pan from the oven.

Peel and shred apples on the cheese grater with big holes. Depending on the type of apples you use, you may want to squeeze some juice out before placing them in the baking dish.

Place the apples in an even layer on top of the first layer of the mixture in the baking pan.

Sprinkle remaining cinnamon over the apples.

Mix nuts into the remaining half of the flour mixture.

Crumble the flour mixture evenly over the apples in the baking dish.

If you’re using a block of butter, slice the remaining part of the butter into 1/4 inch slices and cut each slice into 3×3 rows of squares. If you’re using butter from a container, take out little bits of butter (about a teaspoon each). Place the pieces of butter randomly all over the crumble.

Bake for about 50 – 55 minutes or until the top is golden brown.

Serve hot with French vanilla ice cream.


Apple Crumble PIN

3 thoughts on “Apple Crumble – A Perfect Fall Desert”

    • You can pick whatever apples you like. I find that green apples have less juice and are a bit more tart. I would definitely try it with your favourite apples!


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