Easy Apple and Cinnamon Crumble Recipe

Name: Easy Apple and Cinnamon Crumble
Prep time: 8 min
Cook time: 35 min
Total time: 43 min
Ingredients: 6 Bramley Apples; 50 g Caster Sugar; 2 tsp Ground Cinnamon; 2 tbsp Water; 125 g Plain Flour (All-purpose Flour); 125 g Rolled Oats (do not use jumbo oats); 125 g Light Brown Sugar; 125 g Unsalted Butter (melted)

This easy apple and cinnamon crumble combines tart Bramley apples with a sweet, buttery oat topping that turns golden and crunchy in the oven.

Serve with whipped cream, ice cream, or vanilla custard for the ultimate baked apple dessert. You might also like my blackberry & apple crumble recipe.

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Quick Summary - Apple Cinnamon Crumble

I've made this apple and cinnamon crumble many times, and it's the method I come back to when I want an easy crumble without any extra faff. I particularly like using melted butter in the topping rather than rubbing in cold butter. It produces lovely chunky, crisp clusters and makes the crumble much quicker to prepare. Beth (Effortless Foodie)

🕒 Ready In: 43 minutes
👪 Serves: 6
🍽 Calories: 512
🥣 Main Ingredients: Bramley apples, cinnamon, caster sugar, plain flour, porridge oats, light brown sugar, and butter.
👩‍🍳 Difficulty: Easy
👌 Why this recipe? This apple and cinnamon crumble is an easy, fuss-free dessert with soft, tart Bramley apples and a crunchy, flapjack-style oat topping. There's no need to pre-cook the apples or rub butter into flour, so it's quick to assemble using simple everyday ingredients.

Summarise & Save This Content On

Unlike a traditional apple crumble, there's no need to pre-cook the apples or rub cold butter into the flour. The Bramleys are thinly sliced so they soften as the crumble bakes, while melted butter is stirred straight into the flour, oats and brown sugar to create a chunky, flapjack-style topping.

Glut of Bramley apples? You might also like my apple and blackberry turnovers, Eve's pudding, slow cooker stewed apples, and sticky toffee apple crumble recipes.

Jump to:

Quick Summary - Apple Cinnamon Crumble
Why you'll love this cinnamon apple crumble
Ingredient notes
Need to substitute an ingredient?
Variations
Make it even better
How to make apple and cinnamon crumble
Beth's top tips
Serving suggestions
Storage
Troubleshooting guide
Apple and Cinnamon Crumble FAQs
More crumble recipes
More recipes using Bramley apples
Recipe
💬 Comments

Why you'll love this cinnamon apple crumble

No pre-cooking the apples - thinly sliced Bramleys cook directly in the baking dish.
No rubbing in butter - simply melt the butter and stir it into the dry topping ingredients.
Crunchy oat topping - oats and light brown sugar give the crumble a delicious flapjack-style texture.
Simple ingredients - it's made mostly with everyday baking and store-cupboard staples.
Perfect autumn pudding - warming cinnamon and Bramley apples make it especially good when British apples are in season.

Ingredient notes

A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.

Ingredients for apple and cinnamon crumble.

Bramley apples - you'll need approximately 1.2 kg (6 medium Bramley apples). Bramleys have a lovely tart flavour that balances the sweet crumble topping and soften beautifully when baked. Granny Smith apples can be used if you can't get Bramleys, although they tend to hold their shape more.

Caster sugar - sweetens the tart cooking apples. You can adjust the quantity slightly depending on how sharp your apples are.

Ground cinnamon - two teaspoons give the apple filling a noticeable warming cinnamon flavour without overpowering the fruit.

Water - just a small amount helps create steam underneath the topping so the raw apple slices soften as the crumble bakes.

Plain flour (All-purpose flour) - forms the base of the crumble topping.

Porridge oats (Rolled oats) - give the topping extra crunch and a flapjack-like texture. I prefer regular porridge oats rather than jumbo oats for this recipe.

Light brown sugar - gives the crumble topping a slightly caramelised flavour and helps it become golden and crisp.

Butter - use melted butter rather than cold butter. It makes the topping quick to prepare and creates larger, crunchier crumble clusters.

Need to substitute an ingredient?

Have an allergy or dietary preference? Let AI customise the recipe for you.

Variations

Add 1 peeled and sliced pear to the recipe for an apple and pear crumble.
Add a handful of dried cranberries or raisins to the apple filling. You could also add a tablespoon of mincemeat.
Add half a teaspoon of ground ginger or mixed spice to the apple filling for warmth and spice.
Make slow cooker apple crumble in your crock pot or air fryer apple crumble in your air fryer!

Make it even better

More fibre

Stir a tablespoon or two of ground flaxseed into the oat crumble topping.

Healthy fats

Add chopped walnuts or almonds to the topping for extra crunch and healthy fats.

More fruit

Add pears, blackberries or raspberries to the apple filling for extra fruit and flavour.

Less sugar

You can reduce the sugar in the apple filling to suit your taste. If you're using naturally sweeter eating apples instead of Bramleys, you'll generally need less added sugar.

How to make apple and cinnamon crumble

One: Place the flour, oats, and light brown sugar in a large bowl and pour over the melted butter.

Two: Mix with a spoon until golden crumbles form.

Three: Peel and core the Bramley apples, then slice them thinly. Place the apple slices in a large baking dish (2 litre) and mix with the caster sugar, ground cinnamon and water. Spread the apples into an even layer.

Four: Spoon over the crumble topping. Don't press the topping down firmly. Leaving it loose and craggy helps the surface become crisp and golden in the oven.

Five: Bake in the oven for 35-45 minutes until golden and the fruit underneath bubbling. Allow to cool for 10 minutes before serving.

To check the apples are cooked, push a sharp knife through the centre of the crumble. It should slide easily through the apple slices with very little resistance.

Step by step photo instructions for making the easy apple crumble recipe.

Beth's top tips

Slice the apples thinly. This is particularly important because the apples aren't pre-cooked.
Don't compact the crumble topping. Sprinkle it loosely over the apples so there are plenty of craggy edges to crisp up.
Check the apples before removing the crumble from the oven. A golden topping doesn't necessarily mean the fruit underneath is completely soft.
Let it rest before serving. Ten minutes allows the apple juices to settle and thicken slightly.
Use regular porridge oats (rolled oats). Jumbo oats can make the topping noticeably coarser.

Serving suggestions

The apple cinnamon crumble is delicious with whipped cream, honeycomb ice cream, or vanilla custard.

Got leftovers? Enjoy this easy apple crumble for breakfast with Greek yoghurt and fresh berries for a delicious start to the day.

Easy cinnamon apple crumble in a red pie dish with whipped cream.

Storage

Make ahead

You can assemble the crumble several hours before you want to bake it. Cover the dish and keep it in the fridge until needed.

If baking it straight from the fridge, it may need a few extra minutes in the oven.

Store

Allow leftover apple crumble to cool, then cover and store it in the fridge for up to 3 days.

Reheat

Reheat individual portions in the microwave until piping hot.

For a crisper topping, reheat the crumble in the oven or air fryer instead.

Freeze

Apple and cinnamon crumble can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.

Defrost overnight in the fridge before reheating thoroughly.

Troubleshooting guide

Why are the apples in my crumble still hard?

The apple slices may have been too thick, or the crumble may simply need longer in the oven. Because the apples aren't pre-cooked in this recipe, it's important to slice them thinly.

Before removing the crumble from the oven, insert a sharp knife into the centre. It should pass easily through the fruit.

Why is my apple crumble watery?

Apples naturally release juice as they cook, and some varieties contain more water than others. Allow the baked crumble to stand for about 10 minutes before serving so the juices have time to thicken slightly.

Why isn't my crumble topping crispy?

Make sure the crumble has baked until the topping is properly golden rather than pale. Also avoid pressing the topping firmly onto the apples, as the loose, uneven surface helps it crisp up.

If you're reheating leftovers, use the oven or air fryer rather than the microwave to revive the crunchy topping.

Why is my crumble topping dry?

Make sure all of the flour and oats are coated with the melted butter when mixing the topping. There shouldn't be large pockets of completely dry flour remaining.

Apple and Cinnamon Crumble FAQs

What are the best apples for apple and cinnamon crumble?

Bramley apples are my first choice for apple crumble. They're tart enough to balance the sweet topping and soften beautifully during baking. Granny Smith apples are a good alternative if Bramleys aren't available, although they'll usually retain more texture.

Should I peel apples for apple crumble?

I prefer to peel Bramley apples for this crumble because it gives the filling a softer, more consistent texture. You can leave the peel on if you prefer a more rustic crumble.

Do you need to cook apples before making apple crumble?

No, not for this apple crumble recipe. The Bramley apples are sliced thinly and baked with a small amount of water, which helps them soften underneath the crumble topping as it cooks.

Can I use eating apples?

Yes. Sweeter eating apples can be used, but the filling will taste different and you may want to reduce the caster sugar. Choose an apple that holds up reasonably well when baked.

More crumble recipes

More recipes using Bramley apples

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