Baked Apple Oat Crumble – Cozy, Simple, and Comforting

Few things feel as welcoming as a warm spoonful of baked apple oat crumble. It’s that perfect mix of soft, cinnamon-kissed apples and a golden, toasty topping that snaps just a little with every bite. You don’t need fancy techniques or rare ingredients—just a baking dish and a handful of pantry staples.

It’s easy enough for a weeknight dessert and special enough for company. Serve it plain, with vanilla ice cream, or a dollop of yogurt for breakfast and it never disappoints.

Baked Apple Oat Crumble - Cozy, Simple, and Comforting

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• Apples: 6 medium apples (about 2 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
• Lemon juice: 1 tablespoon, freshly squeezed
• Brown sugar: 1/3 cup for the filling, plus 1/2 cup for the topping
• Granulated sugar: 2 tablespoons (optional, for extra sweetness)
• Ground cinnamon: 1 1/2 teaspoons
• Ground nutmeg or allspice: 1/4 teaspoon
• Vanilla extract: 1 teaspoon
• Cornstarch: 1 tablespoon (or 2 tablespoons flour) to thicken the juices
• Old-fashioned rolled oats: 1 1/2 cups
• All-purpose flour: 3/4 cup
• Salt: 1/2 teaspoon
• Unsalted butter: 8 tablespoons (1 stick), cold and cut into small cubes
• Chopped nuts (optional): 1/2 cup walnuts or pecans
• Maple syrup or honey (optional): 1–2 tablespoons for added depth
• For serving (optional): Vanilla ice cream, whipped cream, or Greek yogurt

Instructions

 

• Heat the oven: Preheat to 350°F (175°C). Lightly butter a 9x13-inch baking dish or a deep 9-inch pie dish.
• Prep the apples: Peel, core, and slice the apples about 1/4 inch thick. Keep thickness consistent so they cook evenly.
• Toss the filling: In a large bowl, mix apples with lemon juice, 1/3 cup brown sugar, granulated sugar (if using), 1 teaspoon cinnamon, nutmeg or allspice, vanilla, and cornstarch. Stir until the slices look glossy and evenly coated.
• Make the crumble topping: In another bowl, combine oats, flour, 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Add cold butter cubes. Use your fingertips or a pastry cutter to rub the butter into the dry mix until you get pea-sized clumps. Stir in nuts if using.
• Assemble: Spread the apples evenly in the baking dish. Drizzle with maple syrup or honey if you like. Scatter the oat topping over the apples, covering them fully but without pressing down too hard.
• Bake: Place on the middle rack and bake for 40–50 minutes, until the topping is golden brown and the apple juices are bubbling at the edges. If the top browns too fast, tent loosely with foil.
• Rest: Let it cool for 15–20 minutes. This lets the juices thicken so you get clean, jammy spoonfuls instead of a soupy crumble.
• Serve: Enjoy warm on its own or with ice cream, whipped cream, or a spoonful of Greek yogurt.

What Makes This Special

This crumble leans into texture: tender apples below and a crisp oat topping above. The oats add body and a rustic crunch, while a touch of brown sugar brings caramel notes without making it cloying.

A little lemon brightens everything and keeps the apples lively. A modest amount of butter ensures a satisfying richness without weighing it down. Best of all, it’s flexible—use the apples you have, adjust the spices, and make it your own.

What You’ll Need

• Apples: 6 medium apples (about 2 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
• Lemon juice: 1 tablespoon, freshly squeezed
• Brown sugar: 1/3 cup for the filling, plus 1/2 cup for the topping
• Granulated sugar: 2 tablespoons (optional, for extra sweetness)
• Ground cinnamon: 1 1/2 teaspoons
• Ground nutmeg or allspice: 1/4 teaspoon
• Vanilla extract: 1 teaspoon
• Cornstarch: 1 tablespoon (or 2 tablespoons flour) to thicken the juices
• Old-fashioned rolled oats: 1 1/2 cups
• All-purpose flour: 3/4 cup
• Salt: 1/2 teaspoon
• Unsalted butter: 8 tablespoons (1 stick), cold and cut into small cubes
• Chopped nuts (optional): 1/2 cup walnuts or pecans
• Maple syrup or honey (optional): 1–2 tablespoons for added depth
• For serving (optional): Vanilla ice cream, whipped cream, or Greek yogurt

Instructions

1. Heat the oven: Preheat to 350°F (175°C).

   Lightly butter a 9×13-inch baking dish or a deep 9-inch pie dish.

2. Prep the apples: Peel, core, and slice the apples about 1/4 inch thick. Keep thickness consistent so they cook evenly.
3. Toss the filling: In a large bowl, mix apples with lemon juice, 1/3 cup brown sugar, granulated sugar (if using), 1 teaspoon cinnamon, nutmeg or allspice, vanilla, and cornstarch. Stir until the slices look glossy and evenly coated.
4. Make the crumble topping: In another bowl, combine oats, flour, 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, and salt.

   Add cold butter cubes. Use your fingertips or a pastry cutter to rub the butter into the dry mix until you get pea-sized clumps. Stir in nuts if using.

5. Assemble: Spread the apples evenly in the baking dish.

   Drizzle with maple syrup or honey if you like. Scatter the oat topping over the apples, covering them fully but without pressing down too hard.

6. Bake: Place on the middle rack and bake for 40–50 minutes, until the topping is golden brown and the apple juices are bubbling at the edges. If the top browns too fast, tent loosely with foil.
7. Rest: Let it cool for 15–20 minutes.

   This lets the juices thicken so you get clean, jammy spoonfuls instead of a soupy crumble.

8. Serve: Enjoy warm on its own or with ice cream, whipped cream, or a spoonful of Greek yogurt.

Keeping It Fresh

Leftovers keep well. Cover the dish and store in the fridge for up to 4 days. For the best texture, reheat in a 325°F (165°C) oven for 10–15 minutes to re-crisp the topping.

The microwave works in a pinch but softens the crumble. You can also freeze the unbaked crumble: assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F (175°C), adding 10–15 minutes and covering with foil if needed.

Why This is Good for You

Apples bring fiber and natural sweetness, especially if you leave on some peel for extra nutrients.

Oats add more fiber and whole grain goodness, which helps you feel full and steady. A modest amount of butter keeps the crumble satisfying, so a little goes a long way. The result is a dessert that’s comforting without being heavy, especially if you keep the sugar balanced and use yogurt or a light pour of cream for serving.

Pitfalls to Watch Out For

• Watery filling: Skip the cornstarch and the juices can get thin.

  Stick to the listed amount, especially with very juicy apples.

• Soggy topping: Warm or melted butter will make the topping dense. Use cold butter and don’t overmix.
• Uneven apple texture: Mixing different slice sizes can leave some bits crunchy and others mushy. Aim for consistent thickness.
• Under-seasoning: Apples vary in sweetness.

  Taste a slice and adjust sugar and lemon to balance.

• Burning edges: If your oven runs hot, check at 35 minutes and tent with foil to protect the top while the apples finish.

Alternatives

• Different apples: Granny Smith for tartness, Honeycrisp for balanced snap, Braeburn for spice-friendly flavor. A mix often tastes best.
• Gluten-free: Use certified gluten-free oats and swap flour with a 1:1 gluten-free blend or almond flour. If using almond flour, add an extra tablespoon of butter to help binding.
• Dairy-free: Use coconut oil or a dairy-free butter alternative.

  Coconut oil yields a slightly softer, more fragrant topping.

• Less sugar: Cut brown sugar by 2–3 tablespoons in both filling and topping; add a pinch more cinnamon and vanilla to keep flavor vivid.
• Spice twist: Try cardamom, ginger, or chai spice. A splash of bourbon or apple brandy is lovely for adult gatherings.
• Add-ins: Fold in a handful of raisins, dried cranberries, or chopped dates with the apples. Toasted pumpkin seeds or pecans add great crunch on top.
• Breakfast version: Reduce sugar by half, add chia seeds to the topping, and serve with plain yogurt.

FAQ

Which apples are best for crumble?

A mix is ideal.

Combine a tart variety like Granny Smith with a sweeter apple such as Honeycrisp or Fuji. This gives you balanced flavor and good texture.

Do I have to peel the apples?

No. Leaving the peel adds nutrients and a bit more texture.

If you prefer a softer filling, peel them.

Can I make this ahead of time?

Yes. Assemble the components separately: toss the apples and keep them in the fridge, and store the topping in a sealed container. Combine and bake within 24 hours.

Or freeze the assembled unbaked crumble and bake from frozen.

How do I know when it’s done?

Look for bubbling juices around the edges and a deep golden topping. A knife should slide into the apples with little resistance.

What if I don’t have cornstarch?

Use 2 tablespoons of all-purpose flour or 1 tablespoon of tapioca starch. The goal is lightly thickened, not gummy, juices.

Can I reduce the butter?

Yes, but the topping will be less crisp.

You can drop to 6 tablespoons and add 1 tablespoon neutral oil to keep some crunch.

How should I reheat individual portions?

Warm in a 325°F (165°C) oven-safe dish for 8–10 minutes. If microwaving, use short bursts and expect a softer top.

Is this the same as a crisp?

They’re very similar. A crumble often uses flour plus oats and sometimes feels a bit more cakey in the topping.

A crisp tends to rely on oats and gets a slightly lighter crunch. In everyday cooking, the terms are used interchangeably.

In Conclusion

Baked Apple Oat Crumble is everything you want from a cozy dessert: simple to make, warmly spiced, and reliably delicious. It works in any season, welcomes substitutions, and tastes great hot or cold.

Keep the steps straightforward, mind the texture, and let the apples shine. With a scoop of something cool on top, it’s comfort in a dish—no fuss, just joy.