Stewed Apple Crumble (New & Improved!)
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This Stewed Apple Crumble Recipe has a tender stewed apple filling and a crispy oat topping. Ideal for festive celebrations and any occasion! The combination of warm, cinnamon spiced apples and crunchy topping makes this dish a comforting, crowd-pleasing dessert that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
Stewed Apple Crumble Recipe
Harvested a bounty of apples? Whip up this easy stewed apple crumble recipe! It’s crafted with simple kitchen staples, featuring a cinnamon-infused stewed apple filling and a superbly crispy crumble topping.
This crumble dessert is a timeless fall favorite and is delicious served warm topped with a scoop of vanilla ice cream.
Perfect for cozy family dinners or as a crowd-pleasing treat for Thanksgiving and Christmas. Plus, there’s no need to rub the butter into the flour; simply melt it and mix for an even easier preparation!
What are the best apples to use?
Choose apples for this crumble that balance both sweet and tart flavors while retaining their shape during baking. Popular apple varieties include Granny Smith, Pink Lady, Honeycrisp, Fuji and Golden Delicious. I used Gala Apples.
Essential Ingredients
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How long do the apples take to stew?
It’s so easy to make stewed apple filling for apple crumble because it only takes 10-15 minutes to cook until the apples until they’re fork-tender and not mushy.
Can I make this apple crumble ahead of time?
Absolutely! Make and assemble the stewed apple crumble and cover it with cling film and foil and refrigerate for up to 24 hours before baking it per the recipe instructions.
How do you thicken apple crumble filling?
To thicken apple crumble filling, mix 1 to 2 tablespoons of cornstarch or flour with your apples, or use instant tapioca for a clear finish. In my method, I combine 1 teaspoon of cornstarch with 2 tablespoons of water, stirring into the apples until thickened. Experiment to find your preferred texture.
How to store stewed apple crumble
Store: Once the crumble has cooled, either leave it in its pie dish or transfer it to an airtight container. When stored in its pie dish, cover with plastic wrap or foil. Refrigerate for 2-3 days.
Freezer: Transfer the cooled crumble to a freezer-safe, airtight container. Label with the date and store in the freezer for up to 3 months.
Thawing & Reheating: Thaw frozen crumble overnight in the fridge or at room temperature for several hours. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or microwave on medium for 2-3 minutes, or in an air fryer at 400ºF (200ºC) for 5-8 minutes.
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Best crumble recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Stewed Apple Crumble (New & Improved!)
Ingredients
Stewed Apples
- 6 large (1kg / 2.2 lbs / 6 cups) Gala Apples, Granny Smith, or Pink Lady Apples
- 120 g salted butter
- 1/2 cup superfine sugar / caster sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp cornstarch
- 1 Tbsp water
Crumble Topping
- 3/4 cup (90g) all-purpose flour, scoop & leveled
- 3/4 cup old-fashioned whole rolled oats
- 1/3 cup packed light brown sugar, how to measure brown sugar
- 1/2 tsp ground cinnamon
- 125 g unsalted butter, melted
Instructions
Stewed Apples
- Preheat Oven & Prep Dish: Preheat the oven to 180ºC (350ºF) fan-forced. Grease a 25cm (10-inch) round pie dish with butter and set aside.
- Prepare Apples: Peel and core the apples, then cut them into even slices. You can choose to dice or cut the apples into cubes or any other size you prefer for your crumble.
- Cook Butter and Sugar: In a medium-sized saucepan, melt the butter with the sugar and bring to a boil. Once boiling, reduce heat to low and stir in the vanilla, cinnamon, and nutmeg.
- Simmer Apples: Add the sliced apples to the pot and bring the mixture back to a boil. Reduce the heat to low-medium and simmer for 10-15 minutes, stirring occasionally, until the apples are soft and fork-tender, not mushy. Reduce heat to low.
- Thicken: Make a slurry by mixing the cornstarch with the water until smooth. Stir this mixture into the apples and continue to cook for an additional 1 minute, stirring frequently, until the sauce thickens. Remove from the heat.
- Transfer Apples: Transfer the stewed apples into a greased pie dish and set aside.
Crumble Topping
- Combine Dry Ingredients: In a large mixing bowl, add the flour, oats, sugar, and cinnamon. Stir until well combined.
- Add Butter: Pour over the melted butter and mix with a wooden spoon or spatula until it forms a crumbly dough. For a more hands-on approach, you can also use your hands to better integrate the butter.
- Add Topping: Evenly distribute the crumble topping over the stewed apples in the pie dish.
- Bake: Bake for 40-45 minutes, until the filling is bubbling and the crumble is golden brown.
- Cool: Remove from the oven and allow it to cool slightly. Serve warm, or let it cool completely and reheat later when ready to serve. Enjoy!
Notes
- Store: Once the crumble has cooled, either leave it in its pie dish or transfer it to an airtight container. When stored in its pie dish, cover with plastic wrap or foil. Refrigerate for 2-3 days.
- Freezer: Transfer the cooled crumble to a freezer-safe, airtight container. Label with the date and store in the freezer for up to 3 months.
- Thawing & Reheating: Thaw frozen crumble overnight in the fridge or at room temperature for several hours. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or microwave on medium for 2-3 minutes, or in an air fryer at 400ºF (200ºC) for 5-8 minutes.
Best and easiest dessert ever. I omit the nutmeg and used whatever apples I had. We all love it! Thanks so much!
Hi Terry, you’re most welcome! I’m so happy to hear you all enjoyed this easy apple crumble recipe! Fantastic that you whipped this up with the apples you had on hand and I’m sure it tasted just as delicious without the nutmeg, that’s the beauty of this recipe. Thanks for sharing! Sam 🙂