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Apple Crumble with Cinnamon & Brown Sugar

Bake tender apples under buttery brown sugar crumbs, with cinnamon, vanilla sugar, and lemon. Find texture tips and creamy accompaniments for serving.

Servings	Weight / serving	kcal / serving	cost / serving
4	246 g	557	0.89 €

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Ingredients 🧂🥕

Apples4 pcs
Lemons0.5 pcs
Plain Flour160 g
Brown Sugar100 g
Vanilla Sugar8 g
Cinnamon ground0.8 g
Butter130 g
Salt0.4 g

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Instructions 👩‍🍳

Step-by-step:

Prepare the apple filling: Peel and core the apples, cut them into even pieces and toss with lemon, cinnamon and vanilla sugar. Refer to the illustrated recipe for ingredient quantities and exact preparation details.
Make the crumble: Rub flour, butter, brown sugar and salt together until loose crumbs form. Leave some larger pieces for a textured topping.
Assemble the apple crumble: Spread the apples in a baking dish and scatter the crumbs over them without pressing them flat.
Bake until golden: Bake until the topping is golden and the apples are tender, with fruit juices bubbling around the edges.
Serve the crumble: Let the filling settle before spooning the apple crumble into bowls.

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Apple crumble with cinnamon and buttery brown sugar crumbs

Golden crumbs, warm apples and the smell of cinnamon: apple crumble makes a good excuse to get the dessert bowls out. Spoon it straight from the dish, with a scoop of ice cream if you like.

Apples underneath, buttery crumbs on top

Wash, peel and core the apples, then cut them into pieces of similar thickness. Squeeze the lemon and remove its seeds. Toss the apples with lemon juice, cinnamon and vanilla sugar, then spread them in an ovenproof dish with room below the rim.

Mix the flour, brown sugar and salt. Cut cold butter into pieces and rub it into the dry mixture with your fingertips until you have coarse crumbs. Leave some larger clusters for extra crunch. Stop before the mixture turns into a smooth dough; if it becomes greasy, chill it until easier to crumble.

Bake until the apples are tender

Preheat the oven for baking. Scatter the topping loosely across the fruit, reaching the corners without pressing it down. Bake until the crumbs are golden and cooked through and the fruit juices bubble. Slide a small knife through a gap: the apple pieces should yield easily. Check the fruit as well as the topping.

Do not taste the raw crumble mixture. Wash hands, utensils and surfaces after handling raw flour. Use oven mitts to lift the dish and let the hot filling settle before spooning it out.

Warm crumble, cold vanilla

Serve fruit and topping together. Our vanilla ice cream adds cool creaminess and real vanilla flavor. Scoop it only when the crumble is ready to eat and return the rest to the freezer.

Break up brown sugar first

Crush firm sugar lumps before mixing the topping. They are easier to distribute through dry flour than through buttery crumbs.

A little ginger, if you like

For a warmer, sharper flavor, add a little ground ginger to the apples alongside the cinnamon. Keep it light enough to leave the apple flavor clear.

Prepare the two layers separately

Keep prepared apples and crumbs covered separately in the refrigerator. Assemble just before baking so the topping spends less time on wet fruit.

Frequently asked questions

What if the top browns before the apples soften?
Loosely cover the surface with foil and continue baking until the apples are tender and the crumbs cooked through.

Does crumble need a pastry base?
No. The fruit sits directly in the dish, with crumbs above it. Serve it by the spoonful rather than cutting cake slices.

How do I keep leftovers?
Refrigerate promptly in shallow containers at 40°F (4°C) or below, within two hours or one hour above 90°F (32°C). Discard leftovers that exceed that unchilled limit. Reheat to 165°F (74°C) in the center, checked with a thermometer; keep ice cream separate.

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