Cool nights and crisp air can only mean one thing - it's apple season and this Apple Crumble recipe is the perfect bake to celebrate the season. Made with a browned butter pecan crumble and tart Granny Smith apples, this dessert is simple enough to make any day of the week, yet delicious enough for a party. The crumble is spiced with cinnamon and cardamon, yet I only use cinnamon on the apples to let the flavor of the apples shine through.
Why You'll Make This Apple Crumble Again and Again
Right off the bat, the thing that will have you making this dessert over and over again is the browned butter crumble. The browned butter takes this crumble recipe to the next level by adding an aromatic caramel nuttiness to this apple dessert. The combination of the amazing crumble and tart apples spiced with cinnamon is perfection. I used cinnamon and cardamom in the crumble topping, but feel free to expert with some of your favorite spices. You can even try nutmeg, ginger, and allspice.
One of the best things about the fall season is the abundance of fresh apples and the different varieties. The tartness of these apples is perfect for desserts because they taste amazing when baked, and balance out the sweetness of the other ingredients.
Tart apples are best for this dessert - see the list below for recommended apples. Growing up, my mom always used a combination of Granny Smith and Golden Delicious in her pies and she made the best pies. I'm fortunate to live in a state that grows a lot of apple varieties but when it comes to baking I love Granny Smith apples. They're so tart, that even when sugar is added in the baking process that mouth-puckering tartness still comes through.
If you love desserts made with apples, I recommend two of my favorite apple recipes: Apple Bread Pudding (so good, my husband now likes bread pudding) and Apple Cranberry Crumble Pie. And if you're here because you like fruit crumbles, try my Apple Blackberry Crumble recipe.
Apple Crumble Ingredients
These are the ingredients you'll need for this incredible browned butter apple crumble with the yummy pecan streusel.
- Granny Smith Apples: This apple is my preferred apple for baking because the apple's tartness pairs well with the sweetness of the other ingredients. The Granny Smith is also a good baking apple and maintains its texture even after a long baking period.
- Granulated Sugar: Though I use brown sugar in a lot of my desserts, I use granulated sugar so the flavor of the apple shines through. But feel free to experiment with brown sugar or a combination of brown sugar and granulated sugar
- Orange Juice: Orange juice pairs so well with apples. The slight acidity of the orange is just right with the tartness of this apple. If using a less tart apple, for instance Golden Delicious, use lemon juice instead of orange juice.
- Tapioca Flour (Finely Ground): This is a thickener for the filling. If you don’t have tapioca flour, you can substitute 3 tablespoons of cornstarch. I prefer using tapioca because it produces a clear filling. I recommend Bob’s Red Mill.
- Ground Cinnamon: I love cinnamon and apples! I only use cinnamon instead of multiple spices because I want the flavor the apple to shine through.
Pecan Crumble Topping
- Unbleached All-Purpose Flour: Flour gives the crumble its structure and helps form the breadcrumb-like pieces you need.
- Dark Brown Sugar: The molasses in the dark brown sugar pairs well with the caramel notes of the browned butter and the apples.
- Ground Cinnamon and Ground Cardamom: I love this combination of spices in the crumble topping. Cinnamon tastes great in everything and cardamom adds a floral note. If you don't have cardamom try nutmeg or ginger.
- Unsalted Butter - The butter is browned, chilled, and then added to the crumble ingredients. The browned butter adds amazing flavor to the crumble and the whole dish.
- Chopped Pecans - Toasting the pecans them an extra layer of flavor and releases the nuttiness. If you are allergic to nuts, leave these out of the recipe.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Apple Crumble
Start this recipe by browning the butter. I brown the butter over low heat to minimize evaporation and to ensure the butter browns beautifully without burning. This process will take about 20 minutes. You'll find other recipes that say it only takes 5 minutes, but results in a higher evaporation and a higher likelihood that it will burn.
Step 1: Place the saucepan over high heat, then reduce it to low heat as soon as the butter begins to melt.
Step 2: Melt the butter until it turns golden brown and the milk solids drop to the bottom the pan and turn golden brown.
Step 3: Stir in the remaining butter. This butter is added to make up for the evaporation that occurs when browning butter.
Pour the brown butter into a bowl. Cool the butter to about 70°F, then refrigerate it until it's solid again.
Step 4: Whisk together the flour, spices, (cinnamon, ginger, nutmeg), and salt in a large bowl until well combined.
Step 5: Add the browned butter. Use a pastry blender to work the butter into the dry ingredients until it resembles large peas.
Step 6: Add the brown sugar and mix it in with your fingers until the mixture has a sandy texture.
Step 7: Add the chopped pecans and toss them into the crumble. Refrigerate the crumble for at least 30 minutes.
The pecan streusel topping can stay in the fridge for up to one week.
With the crumble complete, we can move on to the apple filling. When using fresh fruit it’s important to taste the fruit and adjust the amount of sugar based on the sweetness of the fruit and your own personal taste. Since I love the tartness of Granny Smith apples I only use 3/4 cup of sugar, but you can add more if you want it sweeter.
Step 8: Whisk together the tapioca flour, granulated sugar, brown sugar, cinnamon, and salt in a small bowl and set it aside.
Step 9: With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core).
Step 10: Cut the apples into cubes about the same size.
Step 11: Combine the apples and orange juice in a large bowl toss the apples to coat them. Add the tapioca mixture.
Step 12: Mix the tapioca mixture into the apples until the ingredients are thoroughly combined.
Step 13: Spoon the apple filling into the prepared baking dish.
Step 14: Spread the browned butter crumble over the apples in an even layer.
Step 15: Bake in the oven until you see those apple juices are bubbling up all around the edges of the baking dish and they become thick and syrupy.
Baking Tip: It's important that the filling is boiling or bubbly. This indicates that the fruit is cooked through and the tapioca flour has had time to thicken the fruit juices.
Step 16: Remove the apple crumble from the oven, and set it on a wire rack to cool for 20 minutes to allow the juices to cool down and set. Even with this resting time, it will still be warm when you serve it.
What to Serve with Apple Crumble
My favorite way to eat this apple crumble is plain. The combination of the browned butter pecan crumble and tart apples is nothing short of amazing. But a cold scoop of vanilla ice cream served with the warm crumble tastes good too.
If you want to try something more adventurous than vanilla ice cream, the flavors in butter pecan ice cream are ideal for this crumble. Whipped cream or custard are also great options.
How to Store and Reheat the Apple Crumble
Whenever I make this crumble it lasts less than 2 days. That said, if you have leftovers and need to store the crumble, you can do one of two things. It will keep fresh for up to 2 days at room temperature on the countertop covered with plastic wrap. The crumble can be refrigerated for up to 3 days. To refrigerate do the following:
- Cool completely: Allow the crumble to cool to room temperature before storing to avoid excess condensation and sogginess.
- Cover tightly: Cover the dish with plastic wrap or foil to keep it from drying out or absorbing refrigerator odors.
- Refrigerate: Store the covered crumble in the refrigerator. The cool temperature will help maintain its freshness and texture.
Reheat the refrigerated apple crumble in a 350°F (180°C) oven for 15-20 minutes uncovered.
From Orchard to Oven: Choosing the Right Apples
As I said earlier I prefer Granny Smith apples. Tart apples hold their shape when baked and are ideal for apple crumble. Some excellent choices include:
- Honeycrisp: While not as tart as Granny Smith, they offer a delightful balance of sweetness and tartness with a satisfying crunch that persists even after baking.
- Braeburn: Another great option, Braeburn apples are both tart and sweet.
- Pink Lady: These apples offer a vibrant pink hue and a unique tart flavor that complements the sweetness of the crumble topping.
- Crispin: These apples are juicy and crisp and have a nice sweet tart flavor perfect for this crumble.
If you prefer a slightly sweeter crumble, consider mixing Granny Smith apples with a sweeter variety like Golden Delicious or Jonagold. My mom made her apples pies with a combination of Granny Smith and Golden Delicious and her pies were the best in the world.
No matter which tart apple you choose, make sure they are fresh and firm to ensure the best texture in your crumble.
Tips for Successfully Making This Dessert
- Choose the right apples: Look for apples that are juicy and crisp.
- Cut the apples evenly: Cut the apples evenly, so they cook evenly.
- Adjust the sugar: Don't be afraid to adjust the amount of sugar in the apple filling based on the flavor of the apples and your own preferences.
- Don't overcrowd the dish: I made this recipe to have the perfect balance of apples to crumble topping and have equal layers of both.
- Let it cool slightly: Allow the crumble to cool for about 15-20 minutes before serving. This will give the filling time to set and the flavors to meld.
If you make this yummy apple crumble please leave a rating and a comment below.
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Irresistible Apple Crumble with Brown Butter Pecan Topping
Equipment
- 2.5-quart baking pan
Ingredients
Pecan Streusel Topping
- 9-1/2 tablespoons (135 grams) unsalted butter divided plus extra for buttering the baking dish
- 1 cup (125 grams) unbleached all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon kosher salt
- 1/3 cup (67 grams) packed light brown sugar
- 2/3 cup (76 grams) chopped toasted pecans
Apple Filling
- 3/4 cup (150 grams) granulated sugar plus extra if you want a sweeter filling
- 2-1/2 tablespoons (20 grams) tapioca flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 2 pounds (908 grams) Granny Smith apples
- 2 tablespoons (30 ml) lemon juice
Instructions
- I recommend making the browned butter the day before you're ready to make the crumble. Once the butter is browned it will need to be cooled and refrigerated until it's chilled.
- If you have a nut allergy, you can leave out the pecans.
Brown the Butter
- Brown the butter the day before making the crumble or early in the morning if making the crumble in later in the evening. The butter is browned over low heat to reduce evaporation and avoid accidentally burning it. It will take about 20 minutes.
- Place 8 tablespoons (113 grams) of butter, cut into 8 pieces in a saucepan. Use a light-colored saucepan so you can see the milk solids as they brown. Place the saucepan over high heat. As soon as the butter starts to melt, reduce the heat to low. The heat is reduced to low to minimize evaporation and reduce the chance that you will burn the butter.
- As the butter melts, it will pop, and sizzle and the milk solids will begin to separate from the butter fat. Initially the milk solids will sit on top of the butter fat. As the butter continues to cook, the milk solids will start to drop to the bottom of the pan and turn brown.
- Once the amount of milk solid foam begins to lessen start to look for brown pieces on the bottom of the pan. Occasionally stir it so you can clearly see the bottom of the pan.
- The butter will change to a golden brown and the milk solids on the bottom of the pan will be brown. Watch the color of the milk solids - they should be a dark golden brown or russet color. If they are black, then you have burnt the butter and will need to start over. Don't use the burnt butter, it will give the crumble topping a bitter taste.
- Once the butter reaches the right color remove the pan from the heat and stir in the remaining 1-1/2 tablespoons of butter. Scrape the bottom of the pan to loosen the brown bits and pour the brown butter into a small bowl. Once the butter has cooled to about 80°F, refrigerate it until it's cold and solid, similar to cold butter used for making pie dough.
Make the Pecan Streusel Topping
- Cut the cold browned butter into 1/2-inch cubes and place it back in the refrigerator to stay cold while preparing the other ingredients.
- Place the flour, cinnamon, cardamom, and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
- Use the pastry blender to cut the butter into the flour mixture, until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.
- Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large bread crumbs. Add the chopped pecans toss them into into the crumble. Refrigerate the crumble for 30 minutes or place it in the freezer for 15 minutes, while you prepare the apple filling.
- The crumble can be made up to one week in advance and refrigerated until ready to use.
Make the Apple Filling
- Preheat the oven to 350°F (180°C). Butter the baking dish.
- Taste the apples before adding the additional ingredients. The apples should be tart, but not so tart they cause you to pucker.
- Whisk together the granulated sugar, tapioca flour, cinnamon, and salt in a small bowl and set aside.
- Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and cut the apples into cut into 3/4-inch cubes.
- Place the apples in a large bowl. Add the lemon juice and use a silicone spatula to toss the ingredients together. Sprinkle the tapioca-sugar mixture over the apples and gently fold the dry ingredients into the apples until all the apples are coated. Taste the mixture. If the apple filing isn’t sweet enough add 2 more tablespoons of sugar and taste again.
- Spoon the apples into the prepared baking dish and use the back of the spoon to make an even layer. Spread the crumble over the apples. Leave the edges a little exposed so you can see the apple juices bubbling up as they crumble bakes.
Bake the Apple Crumble
- Bake the apple crumble for 40-60 minutes depending on how soft you want the apples in the center. If you want the apples in the center a little firm, bake the crumble for 40-45 minutes. If you want the apples soft all the way through bake the crumble for 50-60 minutes until you see the crumble topping in the middle starting to rise. In both cases, the apple juices should be rapidly bubbling around the edges of the baking dish. The syrup will be thick and shiny.
- Remove the crumble from the oven, set it on a wire rack to cool at least 20 minutes to allow the juices to set up. It will still be warm.
- Serve it plain, or with vanilla ice cream with some of the juices from the pan spooned over the top.
Storage
- The crumble can be stored at room temperature for up to 2 days unless it's warm in your house (over 75°F). In that case, I recommend storing it in the refrigerator after 1 day at room temperature, covered with plastic wrap. The crumble is good in the refrigerator for up to 3-4 days.
- To store the crumble in the refrigerator let it cool completely before covering tightly with plastic wrap or foil.
L. Weber says
This is a wonderful dessert. The ratio of apples to topping is perfect. I found the amount of sugar was right for my type of apples. This can really vary, of course, so taste it and follow the suggestions. Sadly, I was in a hurry for a simple but tasty dessert, so I did not brown the butter. This would have put it over the top delicious, and I usually never write a review for a recipe I did not follow. But, the notes at the end did allow this variation. So, plan ahead and do it! But if you can’t wait, this will still be a hit with the tasty pecans and excellent fruit/topping ratio.
Cheryl Norris says
Hi L
Thank you for trying this recipe and leaving such a wonderful review. I'm so glad you liked it and liked the ratio of fruit to crumble topping. One of my goals was to have a good ratio.