This apple crumble, also known as apple crisp, is a family favorite. Warm spices like cinnamon and cloves balance the bright tang of the apples, while the crunchy oat and coconut topping adds great texture.
I’ve been making this crumble for as long as I can remember. The apple filling is a simple classic—apples, cinnamon and cloves—stewed until they’re soft but still a little chunky. The topping combines rolled oats, desiccated coconut, a touch of sugar and plenty of butter for a crunchy, golden finish. In the UK a traditional crumble often uses flour in the topping, while versions with oats are commonly called crisps; both terms are used interchangeably and either way this dessert is perfectly comforting on a cold day. Serve it warm with sour cream or vanilla ice cream, whipped cream, or simply on its own. It also makes a delightful leftover breakfast.
To make the apple crumble (apple crisp)
Prepare the apple filling first, then the topping, then assemble and bake.
To make the apple filling
Peel, core and dice about 2.3 lbs (1 kg) of apples — roughly nine small apples. Place the diced apples in a medium saucepan with 1 teaspoon ground cinnamon, 1/4 tablespoon whole cloves (or ground cloves to taste), and a splash of water.
Cover with a well-fitted lid and simmer for about 20 minutes, stirring regularly, until the apples are soft and just beginning to break down. Watch the pan so it doesn’t dry out or catch; add a tablespoon of water if needed, but avoid adding too much to prevent a soggy filling.
When the apples start to fall apart, remove the pan from the heat and roughly mash the fruit. Leave plenty of chunky pieces for texture—don’t purée. You can remove the whole cloves now if you used them, or leave them in for a stronger clove flavor. Taste the mixture and add sugar if needed; apples can vary widely in sweetness. I usually add about 2 tablespoons white sugar to balance tart apples, remembering there is also sugar in the topping.
Tip: If you’re short on time, a large tin of apple pie pieces can substitute for the stewed apples. Add cinnamon, cloves and sugar to taste to boost the flavor.
Preheat the oven to 340°F (190°C / 170°C fan forced) while the apples are cooking.
To make the crumble topping
In a medium bowl combine 1 cup (100 g) rolled oats, 1 cup (75 g) desiccated coconut and 1/4 cup (55 g) white sugar. Melt 1 stick (1/2 cup / 113 g) salted butter and stir it into the dry mix until the mixture resembles large, buttery breadcrumbs with knobbly pieces for crunch.
To assemble the crumble
Transfer the cooled stewed apples to a shallow baking dish and spread them evenly. I prefer a rectangular ceramic dish, but any shallow ovenproof dish will do.
Sprinkle the oat mixture evenly over the apples but don’t press it down—leave plenty of irregular, lumpy pieces so the topping bakes into crunchy clusters. Bake for about 20 minutes or until the topping is golden brown and just beginning to darken in spots.
Serve immediately with a scoop of sour cream or vanilla bean ice cream, a dollop of whipped cream, or enjoy it on its own. The crumble is also tasty cold and makes a lovely breakfast the next morning if any is left.
Storage
This apple crumble is best enjoyed fresh from the oven. Store any leftovers covered in the refrigerator for up to three days.
Have you tried this recipe? I’d love to hear how it turned out—share your results and photos in the comments or on social using @KCAEIC or #KCAEIC.
📋 Recipe
Apple crisp (apple crumble)
Equipment
- Shallow baking dish
Ingredients
Apple filling
- 2.3 lbs (1 kg) apples, peeled, cored and diced (approx. 9 small apples)
- 1 teaspoon ground cinnamon
- 1/4 tablespoon whole cloves
- 2 tablespoons white sugar (adjust to taste)
Crumble topping
- 1 cup (100 g) rolled oats
- 1 cup (75 g) desiccated coconut
- 1/4 cup (55 g) white sugar
- 1 stick (1/2 cup / 113 g) salted butter, melted
Instructions
- Preheat oven to 340°F (190°C / 170°C fan forced).
- To make the apple filling:
- Peel, core and dice the apples.
- Add apples to a small saucepan with cinnamon, cloves and a splash of water.
- Simmer with the lid on, stirring frequently until apples are soft and just starting to come apart. Roughly mash, leaving chunky pieces.
- Transfer stewed apples to a shallow baking dish and spread evenly.
- To make the crumble topping:
- In a bowl combine oats, coconut and sugar.
- Melt the butter and stir it into the oat mix until evenly coated.
- Spread the oat mix over the apples in an even layer, but do not press down—leave knobbly bits for texture.
- Bake for about 20 minutes, or until the topping is golden brown.
- Serve warm with sour cream or vanilla ice cream, whipped cream, or on its own.
Notes
This recipe is forgiving—scale it up or down or make individual portions. Use any apple variety you like, and always taste the stewed apples and adjust sugar if needed.
Nutrition
Calories: 278 kcal • Carbohydrates: 37 g • Protein: 4 g • Fat: 14 g • Saturated Fat: 12 g • Sugar: 18 g • Fiber: 7 g
Nutritional information is an estimate based on an online database. Values may vary by brand and ingredient.
