Apple Crumble

A proper apple crumble should have a generous layer of topping—enough to rival the fruit underneath. That’s my kind of dessert ratio!

This version combines tender, cinnamon-spiced apples with a crisp, buttery walnut topping that turns golden as it bakes. It’s an easy fall dessert for a weeknight, especially when you’re craving the flavors of homemade apple pie without wanting to go through the trouble of making a crust. The walnuts add wonderful crunch and a toasted, nutty flavor, while a pinch of salt keeps the whole thing from tasting too sweet. Serve each warm scoop with vanilla ice cream, or take it over the top with a drizzle of caramel sauce. And should you find yourself with leftovers, don’t hesitate to warm them up for breakfast the next morning. Apples are a breakfast food, right? Thought so.

What's the difference between a crumble and a crisp?

The major difference is that crisps usually have oats in the topping and crumbles don't. Other than that, they're pretty similar fruit desserts—so much so that people tend to use the terms interchangeably. Call this one what you want—it's scrumptious either way!

What type of apples are best for crumble?

Choose a firm apple that will hold its shape in the oven rather than turning completely soft. Honeycrisp, Granny Smith, and Braeburn are all great choices. You can stick with one variety or combine a sweeter apple, such as Honeycrisp, with a tart Granny Smith for a more balanced flavor.