This recipe for Harvest Apple Crumble delivers all the delicious fall flavors of apple pie with a fraction of the work! The spiced apple filling is topped with the most addictively crunchy and delicious crumble topping. It's insanely easy as well, and I'm so excited to be sharing this with you!
There's a bit of confusion around the differences between a cobbler, a crumble, and a crisp. These are all fruit-based desserts with similar toppings, but there are some subtle differences. Here's a quick rundown of the differences in the toppings between each of these:
- Cobblers: Cobblers have a more biscuit- or cake-like topping that is dolloped over the top of the fruit filling.
- Crumbles: Crumble desserts have a crispy-crunchy butter, flour, and sugar crumble topping that covers the whole dish.
- Crisps: Crisps are more similar to crumbles than to cobblers due to the fact that they have the same butter, flour, and sugar crumble topping but with rolled or old-fashioned oats added.
Components and Ingredients
Several parts make up this recipe: the apple filling and the crumble topping. Both are made with
Apple Filling
This recipe starts with the apple filling. Freshly sliced apples are gently cooked with brown sugar, butter, and a homemade apple pie spice mixture that is absolutely to die for.
- Gala Apples
- Unsalted Butter
- Light Brown Sugar
- Lemon Juice
- Lemon Zest
- Cinnamon
- Black Peppercorns
- Cloves
- Nutmeg
- Vanilla Bean or Vanilla Extract
- Kosher Salt
What sets the filling recipe apart is the homemade spice blend, especially the addition of black pepper. It adds a subtle spiciness that helps balance out the sweetness of the sugar and apples.
Crumble Toppling
The second part of this recipe is the crumble topping. This topping was inspired by my sister-in-law's family recipe that they've used for years. It has the perfect amount of sweetness and crunchiness, plus it browns beautifully in the oven.
I have listed out options to use self-rising flour, as well as how to substitute with all-purpose flour if you don't have any self-rising flour on hand. Self-rising flour is all-purpose flour that has baking powder and salt added to it. I have figured out the amounts that you need to essentially make your own self-rising flour for this recipe, if needed.
This recipe uses the following ingredients:
- Self-Rising Flour - or Self-Rising Flour Substitute (listed in recipe card below)
- Brown Sugar
- Granulated Sugar
- Fine Sea Salt
- Cold, Unsalted Butter
This is very easy to put together: combine all of the dry ingredients (whether you are using self-rising flour or the self-rising flour substitute listed below), and then cut in the cold butter with your fingers or a pastry cutter until you have a sandy consistency. Pour this evenly over the top of your apple filling, then bake until golden brown and delicious!
Serving Suggestions
This is best served warm by itself or with a scoop (or two!) of your favorite vanilla ice cream.
Looking for more apple pie goodness? Check out my recipe for mini apple hand pies!
Did you make this recipe for Harvest Apple Crumble?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Harvest Apple Crumble
Equipment
- Apple Peeler, Corer, and Slicer Optional
- Large Heavy Bottom Skillet
- Pestle and Mortar or Spice Grinder
- 9x13-Inch Baking Dish
- Medium Mixing Bowl
- Pastry Cutter Optional
Ingredients
Apple Filling
- 1 Cinnamon Stick Toasted
- 2 Whole Cloves Toasted
- ¼ Teaspoon Whole Black Peppercorns About 9 - 10 Peppercorns - Toasted
- ¼ Teaspoon Ground Nutmeg Toasted
- 6 Gala Apples Peeled, Cored, and Sliced into ¼-inch Wedges or Slices
- 3 Tablespoons Unsalted Butter
- ½ Cup Light Brown Sugar
- 1 Tablespoon Lemon Juice From ½ of a Lemon
- ½ Teaspoon Lemon Zest From ½ of a Lemon
- 1 Whole Vanilla Bean Split - or 2 teaspoon Vanilla Extract
- ½ Teaspoon Kosher Salt
Crumble Topping - Self Rising Flour Method
- 1 ½ Cups Self Rising Flour
- ¾ Cup Light Brown Sugar
- ¾ Cup Granulated Sugar
- 1 ½ Sticks Unsalted Butter Cold, Cubed - 12 Tablespoons
- ½ Teaspoon Fine Sea Salt
Crumble Topping - Self-Rising Flour Substitute Method
- 1 ½ Cups All-Purpose Flour
- ¾ Cup Light Brown Sugar
- ¾ Cup Granulated Sugar
- 2 ¼ Teaspoon Baking Powder
- 1 ¼ Teaspoon Fine Sea Salt
- 1 ½ Sticks Unsalted Butter Cold, Cubed - 12 Tablespoons
Instructions
Apple Filling
- Begin by preheating your oven to 350℉.
- Heat a large heavy bottom skillet over medium-high heat. Add the cinnamon stick, whole cloves, black peppercorns and toast until fragrant, about 1 to 2 minutes. Shake the pan occasionally to ensure the spices toast evenly on all sides. Add the ground nutmeg for the last 10 to 15 seconds and transfer the mixture to a pestle and mortar or spice grinder. Grind until a find powder forms and reserve.
- Return the skillet to the heat, add the butter and melt. Add the peeled, sliced, and cored apples with a small pinch of kosher salt and cook for 3 minutes until the natural juices begin to release from the apples.
- Add the brown sugar and cook for an additional 3-minutes.
- Remove from heat and and stir in the lemon juice, lemon zest, prepared spice mixture, vanilla bean (or extract), kosher salt, and stir to combine.
- Transfer filling mixture to a 9 x 13-inch baking dish and allow to cool slightly while preparing the topping.
Crumble Topping - (Either Flour Method)
- Add all of the dry ingredients to a medium sized mixing bowl and whisk to combine.
- Add in the cold, cubed, unsalted butter and work into the dry ingredients with your hands or a pastry cutter until a sandy consistency forms. The mixture will be clumpy; continue to work the mixture together until any clumps are no larger than pea-sized.
Baking
- Spread the crumble topping mixture evenly over the apple filling and bake for 40 - 45 minutes until golden brown and bubbling.
- Remove from the oven and allow to cool slightly. Serve warm.
Ericka says
A summertime family favorite!