An easy apple crumble recipe with that classic crunch topping you know and love. The soft baked cinnamon apple filling and muesli crumble are so quick to make. Serve with cream or ice cream for a deliciously cosy dessert!
Why We Love This
Is there anything better than freshly baked apple crumble? It’s pure, sweet comfort food!
The sweet cinnamon apple filling is so warm and comforting, and the aroma of freshly baked muesli crumble will fill your whole house with cosiness.
All you need are easy pantry staples and crisp, tart apples, but you can also adapt the recipe to use other fruits you have on hand.
Related: Persimmon Crumble Pie / Weetbix Cake
What is Apple Crumble?
Apple crumble is a sweet English dessert pudding that first became popular during World War II food rationing. It’s very similar to apple crisp or apple cobbler, with minor differences in preparation or ingredients to differentiate them.
The flavour of apple crumble is similar to apple pie but much easier to make. There’s no need to prepare or roll out shortcrust pastry, and no need to be worried about perfectly baking a double crust – instead, it has no lower crust, and only a simple crumble topping similar to streusel.
This apple crumble recipe is a beloved winter dessert to warm up when the weather is cold outside. It’s especially popular on Sundays after a special meal, or as a treat for family gatherings.
What You’ll Need
For the apple filling:
- Apples – Granny smith apples are a great choice for this recipe because of their crisp texture and sweet, tart flavour. Sub with pink lady apples or use whatever apples you have on hand if you need. Slice thinly or chop into chunks – it’s up to you!
- Lemon Juice – This stops the surface of the apple slices oxidising and turning brown, helping them to retain their beautiful colour. Sub with apple cider vinegar for a little extra tart flavour, especially if you aren’t using tart apples.
- Sugar – Regular white sugar / granulated sugar is fine. Choose brown sugar for a deeper caramelised flavour.
- Cornstarch – Aka cornflour, this helps to thicken the apple filling. Sub with regular flour if you prefer.
- Cinnamon – We love the beautiful flavour and aroma that ground cinnamon adds to the apple crumble. Sub with pumpkin spice to amp it up even further.
For the crumble topping:
- Muesli – A nut or fruit infused muesli mix is a great way to add extra crunch and sweetness to your apple crumble. Sub with oats or granola if you prefer.Â
- All Purpose Flour – Regular plain flour is all that’s required. You can also use self-raising flour if that’s all you have, or sub with gluten free flour if you need.
- Butter – Salted or unsalted butter both work fine, so use whichever you prefer. Sub with Buttery Nuttelex to make it dairy free.
- Sugar – As above, use regular sugar or raw / brown sugar for a richer caramelised flavour.
How to Make Apple Crumble With Muesli
- Preheat the oven to 180ËšC (356ËšF). Line a deep, circular baking dish or cake dish with half of the apple slices. Drizzle with lemon juice, then dust with half of the cinnamon, half of the raw sugar and half of the cornstarch.Top with remaining apple slices, then sprinkle over with the remaining cinnamon, raw sugar and cornstarch.
- Pop the muesli in a mixing bowl with the sugar and 1 cup of the flour. Melt the butter in a small dish then pour it over the dry ingredients. Stir to combine. Tip: If needed, you can add a little extra flour until you end up with a slightly moist, mostly crumbly texture where the mixture holds its shape but isn’t too sticky.
- Spoon the crumble over the top of your apple slices. Tip: Gently press down the surface with a spoon until it’s nice and even, or leave it rough for extra crunch once baked.
- Garnish your crumble with a little extra sugar. Bake for 30-45 minutes or until the crumble topping is golden brown and the apples are soft.
- Serve hot with cream, custard or vanilla ice cream!
Wandercook’s Tips
- Apple Skins – For the best texture and appearance, you should technically peel the skin off the apples. Otherwise, if you don’t care so much about that and prefer to save time, keep the extra nutrition in and avoid unnecessary waste – just leave the skins on!
- Sugar – Taste the apples before adding sugar, then adjust the sugar you add in to suit.Â
- Crumble Texture – Press the crumble mixture down with a spoon til it’s nice and even, or keep it rough for extra crunch once baked! You can also sprinkle a little extra sugar over the top just before you pop it in the oven. The sugar caramelises on the top in sugary crunchy perfection.
- Baking Time – You can adjust your baking time depending on the crumble texture you’re looking for. A shorter time will lead to a softer crumble topping, just like a soft baked cookie. Baking for longer will make it firmer and crunchier.Â
FAQs
How do I know when my apple crumble is ready?
Carefully test the texture of the apples with a fork, skewer or knife – if it’s soft, you’re ready to go. If it’s too firm, continue baking for a few extra minutes, checking until the apples have softened.
Can I freeze it?
Yes, you can freeze apple crumble before or after baking. It’s a great way to be prepared for an upcoming party or save leftovers for later.
Can I make it in advance?
Yes you can. The best way is to cook the apples, then allow to cool and store them (covered) in the fridge overnight until you’re ready to bake. Store the crumble separately and assemble just before baking.
Variations
- Apple Garnish – Reserve a slice or two of apple to place on top of the crumble as a decorative heart.
- Extra Crunchy Crumble – Add seeds or nuts like walnuts, almonds and hazelnuts in with the crumble mix. We also love sunflower seeds and pepitas!
- Seasonal Fruit – You can use this same method with other fruits depending on what’s in season. Blackberries or raspberries, peaches or apricots, pears persimmon, rhubarb, plum or even gooseberry are all amazing alternatives to a traditional apple crumble filling.
More amazing desserts to share with friends and family:
★ Did you make this recipe? Please leave a comment and star rating below!
Servings: 1 crumble
Calories: 2776kcal
Cost: $5-$10
Equipment
Ingredients
For the filling:
- 4 green apples such as granny smith, medium sized, thinly sliced
- 1 tsp lemon juice
- 1 tsp raw sugar
- 1 tsp cornstarch / cornflour
- 1 tsp cinnamon
For the Crumble Top:
- 1 cup muesli sub with oats or granola
- 1 cup plain flour / all purpose flour plus 55 g in reserve
- 3/4 cup butter room temperature
- 1/2 cup raw sugar plus extra to garnish the top
Instructions
For the filling:
- Preheat the oven to 180ËšC (356ËšF)
- Line a deep, circular baking dish or cake dish with half of the apple slices. Drizzle with lemon juice, then dust with half of the cinnamon, half of the raw sugar and half of the cornstarch. Top with remaining apple slices, then sprinkle over with the remaining cinnamon, raw sugar and cornstarch.4 green apples, 1 tsp lemon juice, 1 tsp raw sugar, 1 tsp cinnamon, 1 tsp cornstarch / cornflour
For the crumble top:
- Pop the muesli in a mixing bowl with the sugar and 1 cup of the flour. Melt the butter in a small dish then pour it over the dry ingredients. Stir to combine. Tip: If needed, you can add a little extra flour until you end up with a slightly moist, mostly crumbly texture where the mixture holds its shape but isn’t too sticky.1 cup muesli, 3/4 cup butter, 1/2 cup raw sugar, 1 cup plain flour / all purpose flour
- Spoon the crumble over the top of your apple slices. Tip: Gently press down the surface with a spoon until it’s nice and even, OR leave it rough for extra crunch once baked.
- Garnish your crumble with a little extra sugar. Bake for 30-45 minutes or until the crumble topping is golden brown and the apples are soft. Serve hot with cream, custard or vanilla ice cream!
Recipe Notes
- Apples – Granny smith apples are a great choice for this recipe because of their crisp texture and sweet, tart flavour. Sub with pink lady apples or use whatever apples you have on hand if you need. Slice thinly or chop into chunks – it’s up to you! For the best texture and appearance, you should technically peel the skin off the apples. Otherwise, if you don’t care so much about that and prefer to save time, keep the extra nutrition in and avoid unnecessary waste – just leave the skins on!
- Lemon Juice – This stops the surface of the apple slices oxidising and turning brown, helping them to retain their beautiful colour. Sub with apple cider vinegar for a little extra tart flavour, especially if you aren’t using tart apples.
- Sugar – Regular white sugar / granulated sugar is fine. Choose brown sugar for a deeper caramelised flavour.
- Cornstarch – Aka cornflour, this helps to thicken the apple filling. Sub with regular flour if you prefer.
- Cinnamon – We love the beautiful flavour and aroma that ground cinnamon adds to the apple crumble. Sub with pumpkin spice to amp it up even further.
- Muesli – A nut or fruit infused muesli mix is a great way to add extra crunch and sweetness to your apple crumble. Sub with oats or granola if you prefer.Â
- All Purpose Flour – Regular plain flour is all that’s required. You can also use self-raising flour if that’s all you have, or sub with gluten free flour if you need.
- Butter – Salted or unsalted butter both work fine, so use whichever you prefer. Sub with Buttery Nuttelex to make it dairy free.
- Sugar – As above, use regular sugar or raw / brown sugar for a richer caramelised flavour.
- Sugar – Taste your apples before adding sugar, then adjust the sugar you add in to suit.Â
- Crumble Texture – Press the crumble mixture down with a spoon til it’s nice and even, or keep it rough for extra crunch once baked! You can also sprinkle a little extra sugar over the top just before you pop it in the oven. The sugar caramelises on the top in sugary crunchy perfection.
- Baking Time – You can adjust your baking time depending on the crumble texture you’re looking for. A shorter time will lead to a softer crumble topping, just like a soft baked cookie. Baking for longer will make it firmer and crunchier.Â
Nutrition
Nutrition Facts
Easy Apple Crumble Recipe with Muesli
Amount per Serving
Calories
2776
% Daily Value*
Fat
145
g
223
%
Saturated Fat
89
g
556
%
Cholesterol
366
mg
122
%
Sodium
1425
mg
62
%
Potassium
1367
mg
39
%
Carbohydrates
371
g
124
%
Fiber
28
g
117
%
Sugar
206
g
229
%
Protein
25
g
50
%
Vitamin A
5112
IU
102
%
Vitamin C
35
mg
42
%
Calcium
141
mg
14
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
24 Comments
Kate Perx Holden
04/01/2022 at 4:58 amSo easy, I made it with my kids, and really delicious.
Wandercooks
05/01/2022 at 10:32 amYay, that’s awesome Kate, thanks for letting us know!
Brian Jones
17/10/2019 at 5:26 pmI was raised on apple crumble for pudding and we would often put oats into the crumble mix but neer seen muesli used before, genius idea! Love it!
Wandercooks
22/10/2019 at 11:20 amAgreed, muesli was a game changer for this recipe!
Patty at Spoonabilities
17/10/2019 at 4:01 pmThis absolutely the best apple crisp recipe ever.
Wandercooks
22/10/2019 at 11:16 amAwww thanks! 😀
Jen
17/10/2019 at 3:36 pmExactly what I was looking for to spice up my morning snack!
Wandercooks
22/10/2019 at 11:16 amGreat!
Katie
17/10/2019 at 2:42 pmThis apple crumble is incredible! Made it for some friends and we all loved it.
Wandercooks
22/10/2019 at 11:15 amThat’s so awesome to hear Katie, so glad they liked it. 🙂
SHANIKA
17/10/2019 at 2:24 pmThis Apple Crumble looks absolutely delicious! Definitely Fall spices and flavors!
Wandercooks
22/10/2019 at 11:15 amFor sure! 🙂
Shashi at Savory Spin
27/04/2017 at 7:20 pmThis sounds wonderful – perfect for the changing seasons – and I’m especially loving that that you used that almond muesli in it!
Wandercooks
03/05/2017 at 9:58 amThanks Shashi! Apple and almond is like a match made in heaven don’t you think?
jane @ littlesugarsnaps
27/04/2017 at 7:13 pmOh my, if crumble originates around wartime as a way to get creative, then pre-war Sunday lunches must have been very poor affairs. I practically grew up on crumble in the 70’s and 80’s – apple, rhubarb or gooseberry were the main contenders. I have happy memories of being put ‘in charge’ of making the topping as a kid and I still love a good crumble today. Now, I just need to lay my hand on that tasty muesli to make my next one extra special.
Wandercooks
03/05/2017 at 9:57 amThanks for sharing your memories Jane 🙂 Hope you enjoy the muesli version just as much. We’re seriously so keen to give those gooseberries a try, they’re not easy to find here in Adelaide but we’ll just have to go on the hunt – they sound totally amazing!
Jovita @ Yummy Addiction
27/04/2017 at 5:35 pmI LOVE apple crumble and your version looks amazing. Bookmarking to make it later!
Wandercooks
03/05/2017 at 9:54 amAww thanks Jovita, so glad you like it!
Cassie @ Be Forever Healthier
27/04/2017 at 3:20 pmThis looks to die for!!! I had some baked cinnamon apples on top of my porridge the other day and couldn’t stop thinking about apple crumble! so this recipe has been posted at a great time for me! Definitely whipping this up ASAP!
Wandercooks
27/04/2017 at 3:27 pmOh now you’ve got us thinking about apple crumble ON TOP of slow-cooked cinnamon porridge… Mouth. Watering. #applecrumbleforbreakfast #ohyes
Valentina
27/04/2017 at 3:15 pmI’ll have to make this in the morning to be sure I have it for breakfast! (Or just not serve it to guests!) YUM! And such gorgeous photos. Love the two apple slices on top that make a heart shape. Cute. 🙂
Wandercooks
27/04/2017 at 3:25 pmHaha well we 100% support either of those choices – just don’t tell your guests hahah! And thank you, so glad you like them. Enjoy the recipe! ????
Vicky @ Avocado Pesto
27/04/2017 at 2:21 pmThis apple crumble sounds delightful! You’ve got to get your hands on some gooseberries — they’re delicious — used to eat them straight from my grandmother’s garden in Russia
Wandercooks
27/04/2017 at 3:24 pmOh wow, bet they tasted even better straight from her garden. Now we doubly need to find some! Time to hit up the Central Markets I think – fingers crossed!