This apple crumble with oats combines tart apples, vanilla and a crisp, buttery topping. I briefly cook the apples in a pan first and keep the sugar modest, so you can taste the fruit. Serve warm with custard, ice cream or simply on its own.
How to Make Apple Crumble with Oats
Make the oat crumble topping, briefly cook the apple chunks in butter, sugar and vanilla, then bring the two together in a baking dish. The oven does the rest, turning the topping golden brown while the apples finish softening underneath.
Make the Crumble Topping
Rub the cubed butter into the oats, flour, brown sugar and salt until you have a loose, crumbly mixture. A few small clumps are welcome; stop before it becomes a dough.
Prepare the Apples
Peel, core and cut the apples into roughly even chunks. Turn them gently in the pan with the butter, sugar and vanilla until they begin to soften and take on a little colour. Keep some bite: they will continue cooking in the oven.
Assemble and Bake
Spread the apples in the baking dish, then scatter the topping evenly over them without pressing it down. Bake until the crumble looks golden and the apples feel tender when you test them with a knife.
You'll find the quantities, oven temperature and full instructions in the recipe card below.
Ingredients for Apple Crumble with Oats
You need apples, oats, flour, butter, two types of sugar, vanilla and a pinch of salt. Each has a job, so there's no need for a long shopping list.
- Tart apples: Granny Smith are my first choice. Their sharpness balances the buttery topping without making the filling overly sweet.
- Porridge oats: plain, medium rolled oats give the topping its oaty texture. As a Scot, I would miss them!
- Plain flour: also called all-purpose flour, it forms the crumbs with the butter and oats.
- Unsalted butter: use cool, cubed butter for the topping and a little more for cooking the apples. Adding the salt separately keeps you in control.
- Soft light brown sugar: adds a gentle caramel flavour to the topping. I use 50g alongside 100g each of oats, flour and butter. Use dark brown sugar for a more caramelised flavour.
- Sugar and vanilla: a small amount of sugar goes into the apple filling, while vanilla brings out the fruit's flavour.
- Fleur de sel: a good pinch balances the sweetness.
Best Apples for Crumble
For this crumble, choose firm, tart apples such as Granny Smith, Chantecler or Golden Delicious. I prefer an apple with some sharpness rather than a sweet eating apple, and I like the chunks to keep their shape beneath the topping.
Weigh the apples after peeling and coring, rather than relying on a number of apples: their sizes vary considerably.
For more varieties and their uses,
see my Guide to Apples for baking
Which Type of Oats Should You Use?
I use medium rolled porridge oats. Choose plain oat flakes rather than instant porridge sachets or steel-cut oats, which have a different texture. Keep to the weight in the recipe, as the volume varies with the size of the flakes.
What Makes Crumble Topping Crunchy?
The secret is a loose, buttery topping that has time to turn golden, with apples underneath that aren't swimming in juice. The oats add texture, but how you handle and bake the crumble matters too for a crisp topping.
- Keep the butter cool. It should give slightly under your fingers, without feeling greasy.
- Rub lightly and stop at crumbs; don't knead the mixture.
- Scatter the topping rather than packing it down, so it stays crumbly.
- Use the recommended 24cm deep dish. A much wider dish spreads the topping too thinly.
- Look for a golden surface and toasted oats before taking it out of the oven.
Should You Use Cold or Melted Butter?
For this rubbing-in method, use cool butter cut into small cubes. Rock-hard butter makes the job awkward, but very soft butter can turn the mixture into a paste. Somewhere in the middle, Goldilocks.
Some crumble recipes use melted butter successfully, but this recipe uses cool butter to make its loose crumbs.
Do You Need to Cook the Apples First?
For this recipe, yes. A brief turn in the frying pan coats the apples in butter and vanilla and starts softening them before they go into the oven. Aim for lightly coloured chunks, not apple compote.
I don't add lemon juice because the tart apples already bring acidity and go straight into the pan after chopping. There's no cornflour (cornstarch) in this filling either. If your apples release a lot of liquid, let the excess evaporate before transferring them to the dish.
How to Serve Apple Crumble
Serve warm or at room temperature. Back home in Scotland, I'd expect a jug of custard nearby; here in Paris, however, the French simply enjoy crumble entirely on its own. With that buttery oat topping, it holds its own nicely.
For something alongside, choose vanilla ice cream, cream or crème anglaise with vanilla (or try my Chai spicy variation. A drizzle of warm salted caramel sauce makes it more indulgent with flavours of a French tarte tatin.
How to Store and Reheat Apple Crumble
Once the crumble has cooled, cover and refrigerate for up to two days.
Use the oven to bring back the crunch. Reheat in an ovenproof dish at 180°C/350°F until hot through, checking a small portion after about 15 minutes. A larger quantity will take longer. If the topping browns too quickly, cover loosely with foil, then uncover towards the end to crisp it up.
A microwave will warm a portion quickly, but it softens the topping rather than re-crisping it.
Can You Freeze the Crumble Topping?
Yes. Make double the oat topping and freeze half, unbaked, in a sealed freezer bag or container for up to two months. Thaw in the fridge before using it with freshly prepared apples.
So make double quantity and freeze the other half (unbaked) for an easy, speedy weekday dessert!
Is Apple Crumble the Same as Apple Crisp?
In Britain, we call this apple crumble; in the US, this usually goes by apple crisp. The names overlap, although American recipes often distinguish a crisp with oats from a crumble without them. A cobbler has a biscuit-style or batter topping instead.
Even in Britain, crumble has another name in Scotland - with 'Frushie' being the old Scots word for crumble.
In France, it's also a 'crumble'. Somehow, the French manage to make it sound so romantic, with the soft roll of the tongue around 'Crum-beulle' or 'Crum-belle'. Beautiful, isn't it?
Do You Need Oats To Make a Crumble?
Not every crumble contains oats: a traditional topping uses flour, butter and sugar alone.
As a proud Scot, however, I always add rolled oats. While it's a classic addition, you can also make it without but I'm sticking with oats to keep up the Old Alliance between the French and the Scots.
More Crumble Recipes
If you enjoy that contrast between soft fruit and crunchy topping, try these next:
- Pear crumble with chocolate and hazelnuts - with pockets of melted dark chocolate beneath the oat topping
- French apple crumble cake - a different apple dessert to serve chilled
- Individual rhubarb crumbles - chilled layers of compote, white chocolate mousse and toasted oat crumble is my original dessert.
Apple Crumble Variations
Mix apples with a rhubarb, gooseberries, blueberries or blackberries/brambles (fresh or frozen). My ratio is about ¾ apples and ¼ other fruit. If using rhubarb, however, you may wish to increase the sugar slightly - it's up to your taste.
Alternatively, make individual crumbles using the same recipe but prepare them in 6 ramekin dishes and bake for 30 minutes. The topping will be so golden-brown and caramelised, you could call it a Crumble Tatin!
Apple Crumble with Oats
Equipment
- ceramic pie dish ovenproof (24cm/9 inch)
Ingredients
Oat Crumble Topping
- 100 g (3½oz/ ¾ cups + 1 tbsp) Medium rolled porridge oats
- 100 g (3½oz/ 1¼ cups) plain (all-purpose) flour
- 50 g (1¾oz/ ¼ cup) soft light brown sugar
- good pinch fleur de sel salt
- 100 g (3½oz/ 7 tbsp) butter, unsalted cubed, between cold to room temperature
Apple Crumble Filling
- 1 kg (5-6) tart apples Granny Smith, French Delicious (weight once peeled) See NOTES
- 30 g (1oz/ 2 tbsp) butter, unsalted
- 30 g (2 tbsp) sugar
- 1 teaspoon vanilla sugar or powdered vanilla/extract
Instructions
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Combine the oats, flour, brown sugar and salt in a large bowl. Lightly rub the butter through your fingertips until the mixture resembles breadcrumbs. Set aside.
- Cut the peeled, cored apples into roughly even chunks. Melt the filling butter in a large non-stick frying pan over medium heat. Add the apples, sugar and vanilla. Cook for about 5 minutes, turning gently, until lightly coloured and beginning to soften. Keep the chunks intact; let any excess liquid evaporate.
- Transfer the apples to the baking dish; there's no need to grease it. Scatter the crumble evenly over the fruit without pressing it down.
- Bake for about 35 minutes, until the topping is golden brown and the apples are tender. Allow to cool slightly before serving.
Notes
This recipe was originally published 26 February 2016 but is now completely updated.
Emily Marx
?? Hi Jill, well we finally got around and making this delicious apple crumble and I have to say it came out just perfect. We added a half a cup of some dried cherries and a quarter teaspoon of almond extract to the filling, which turned out to be a nice touch.. I agree with you, apple crumble apple crisps really taste better with oats !
Thank you for such a lovely recipe. We look forward to baking your other recipes this Autumn + Winter.!
?? Kind regards all around,
~ Emily and Jessica Marx
Jill Colonna
Thank you so much, Emily and Jessica! I’m thrilled the crumble turned out so well — and yes, I’m firmly on Team Oats too! Your dried cherries sound like a lovely addition. Thank you for taking the time to come back and leave such a kind review, and I hope you find plenty more to bake through autumn and winter.
Iain
The frushie recipe works very well. Depending on the dish used, the crumble may be a bit thin compared to Scots tradition. Didn’t quite cover the fruit when I followed the recipe quantities. Around 50% more on the crumble ingredients works better in the oven dishes I have. Rhubarb is great as the fruit to use.
Jill Colonna
Hello Iain,
Glad you like the recipe - thanks for your feedback. As a result I've edited the recipe to include that I use a 24cm round deep gratin dish. Agreed, all dishes are different but, even with all of mine, I even have a bit leftover crumble, as we love just enough to hide all the fruit but still have plenty of fruit underneath. Agreed on the rhubarb - it's great!
Tonio
Wonderful timing for Robert Burns night!
Parisbreakfast
I Love French crumbulle
Especially with a smoosh and a dallop of vanilla!
I shall admire from afar your 'individuals'. I never heard that term used with pastry till moving to France. So how come a Scottish individual is losing her voting rights? Not fair.
Jill Colonna
Well if you'd been in the restaurant last night, they didn't serve it with any smooth or vanilla. The French way since it was not dry at all with the extra butter, Carol. But I know you'd have asked for it, something I've never been able to do, hehe. Yep, not fair on the voting but perhaps it's for a good thing. Sign should become French after 24 years?
David
Jill, I'm so sorry to hear about the voting issue. Voting is one of the prime rights we have as human beings. Any chance for change?
The crumble looks beautiful and so pottery! This post also reminds me that I need to find a copy of your book, Teatime in Paris. I'm assuming in I'll be able to find it on Amazon.com.
Jill Colonna
Thanks David. Yes, it's rather frustrating with the votes and looks like it won't change. It's me that needs to now. Perhaps become French after all those years? Have a French family now anyway. Yes, thanks - you can find it on Amazon - even easier, there's a link to it on the homepage of this site - not even Affiliate links 😉 Have a super weekend x
Liz
Oh, how I love an apple crumble! And I'm now going to have to serve mine with vanilla custard---soooooo yummy!!!
Jill Colonna
Well guess there are some folk that still prefer it with custard, Liz 😉
Christina | Christina's Cucina
First of all, that's terrible about you losing your voting rights, Jill! There are so many things in government policies that are so unfair, so I can't say I'm surprised 🙁 Dealing with some of it here, right now.
Secondly, what a genius idea to make the apples as in Tarte Tatin for the crumble! I'm doing this today because I have Granny Smith apples sitting on the counter ready to be made into apple sauce by my mother (her idea, not mine!) 😉
I also adore those little apple crumble Choux Puffs! Those crumbly tops have had me smitten since I first saw them in your book!
Thanks for the wonderful recipes, as always! You're a gem! CC
Jill Colonna
Thanks Christina. Just wondering about what to do. British Embassy are not responding, funnily enough.
So happy to hear you like the tatin idea. Last night was taken by surprise in a bistrot restau in Paris (Le Baratin, 20th) that top of the dessert menu was .... apple crumble! Took it on Instagram and guess what? It was just more buttery like this - and served completely on its own! Appreciate you taking the time to read this - bon weekend x