Stewed Apple Crumble
Looking for a classic apple crumble with a twist? This Stewed Apple Crumble recipe boasts a tender stewed apple filling and a crispy oat topping. Perfect for any occasion, especially for festive celebrations!
Stewed Apple Crumble
Harvested a bunch of apples? This easy stewed apple crumble recipe is perfect to make! It uses basic kitchen ingredients to make the cinnamon-infused stewed apple filling and the best crumble topping.
There’s just something timeless about desserts that you can adapt based on the season’s best produce and this apple crumble and my blueberry apple crumble are classic desserts for fall.
Like these apple hand pies, this stewed apple crumble served warm with a scoop of vanilla ice cream, is an easy dessert to enjoy after family dinners.
Or it’s a crowd-pleaser when you bring it out for Thanksgiving dessert and on Christmas day.
PS. You don’t need to rub the butter into the flour for this recipe either, just pour it in already melted and mix!
Ingredient Notes & Substitutions
- Apples: Use any variety you like, I used Granny Smith apples. My second choice would be Pink Lady Apples or Honeycrisp Apples.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour for the best results. Use gluten-free all-purpose flour and certified gluten-free rolled oats to make this crumble gluten-free.
- Old-fashioned rolled oats: Whole oats produce the best crisp results rather than using steel-cut oats or quick oats. Use certified gluten-free rolled oats to make this stewed apple crumble gluten-free.
- Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter or vegan block butter.
How to Make Apple Crumble with Stewed Apple Filling (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: In a medium-sized pot, add cubed apples, sugar, vanilla, cinnamon, and water. Mix to coat the apples. Place over medium heat and bring the liquid to a simmer, mixing occasionally. Cook for 10 minutes until apples have softened and they’re fork tender.
Step two: Remove the pot from the heat and pour the mixture into the greased pie dish. Set aside.
Step three: In a large mixing bowl, add flour, oats, sugar, cinnamon, and nutmeg. Mix until well combined. Pour over melted butter and mix with a wooden spoon or spatula until it forms a crumbly dough.
Step four: Sprinkle the crumble over the stewed apple filling. Bake for 40-45 minutes until the crumble is golden all over and the filling is bubbling. Remove from the oven and allow it to cool slightly. Serve warm or enjoy later.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Grease your pie dish: Scoop out your baked fruit crumble without it sticking to the dish by greasing it liberally with butter beforehand.
- Stewing the Apples: To maintain texture, stew the apples until they’re fork-tender, not mushy, as they’ll cook further in the oven.
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 Granny Smith Apples.
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 minutes to cook until the apples until they’re fork-tender and not too 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.
Storing Instructions
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.
More Apple Recipes to Try Next
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
Ingredients
Stewed Apple Filling
- 6 large Granny Smith Apples, or Pink Lady Apples
- 2 Tbsp golden granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup room temperature water
Oat Crumble Topping
- 3/4 cup (90g) all-purpose flour, scooped & leveled
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar, how to pack
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 125 g unsalted butter, melted
- Vanilla ice cream scoops, to serve
Instructions
Stewed Apple Filling
- Preheat the oven to 180ºC (350ºF). Grease a 25cm (10-inch) round pie dish with butter and set aside.
- Peel and core the apples. Cut into small cubes, about 1.5cm in size.
- In a medium-sized pot, add cubed apples, sugar, vanilla, cinnamon, and water. Mix to coat the apples.
- Place over medium heat and bring the liquid to a simmer, mixing occasionally.
- Once simmering, continue to cook for 10 minutes until apples have softened and they’re fork tender, mixing occasionally so they don’t stick to the base of the pot.
- Remove the pot from the heat and pour the mixture into the greased pie dish. Set aside.
Oat Crumble Topping
- In a large mixing bowl, add flour, oats, sugar, cinnamon, and nutmeg. Mix until well combined.
- Pour over melted butter and mix with a wooden spoon or spatula until it forms a crumbly dough. You can also use your hands for this step.
- Sprinkle the crumble over the apple filling.
- Place in the oven and bake for 40-45 minutes until the crumble is golden all over and the filling is bubbling.
- Remove from the oven and allow it to cool slightly.
- Serve warm with scoops of vanilla ice cream or allow it to completely cool and warm up later in the oven.
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 🙂