This Apple Crumble (Apple Crisp) recipe is the perfect cozy apple dessert. Made with sliced apples and an Oat Apple Crumble Topping, it comes together very easily, can be made ahead, and can also easily be scaled to whatever size you need – a small batch apple crumble or one which can feed a crowd.
Can I prepare the crumble ahead of time? Absolutely! If you want to prep the day before, we recommend instead of dumping the dry crumble on top of the fruit, just cover the bowl and the baking dish with plastic wrap and store in the fridge until ready to bake.
How to prepare Apple Crumble ahead of time
There are a few ways that you can make Apple Crumble ahead of time. If you are making it on the same day as you are planning to serve, I like to just assemble the whole thing, then cover with foil and place into the fridge until I am ready to bake it. You may need to add on 5 or so minutes with the foil on (so increase to 25 min) to account for the cold fruit, but this works perfectly and I have done it loads of times.
To get a head start on making this a day or more before you plan to serve it, you can make the crumble topping and store it in the fridge in an airtight container up to 2-3 days ahead of time. Because the apples will start to oxidise once sliced and go a little brown, I prefer to slice them the day that I am making this.
Large Batch or Small Batch Apple Crumble
The best part about this recipe is that it can be easily scaled. You can make a larger one for a group. Or, you can also make it in a loaf pan for a small batch apple crumble. To scale the recipe, you can use the guide below.
- For a large Apple Crumble: double the recipe using the scale button in the recipe card, then assemble in a 9″x13″ (23cm x 33cm) pan or something similar sized. Leave the foil on for the first 25 minutes then bake a further 40 to 45 minutes until topping is golden and filling is bubbling.
- For small batch Apple Crumble: Halve the filling ingredients
- 550g apples
- 40g turbinado sugar
- 15g flour
- ½ tsp vanilla bean paste
- Pinch of salt
- And then, do a ⅔ quantity of the Crumble Topping
- 65g almond meal
- 65g all-purpose flour
- ¾ tsp cinnamon
- 30g turbinado sugar
- 65g brown sugar
- 50g old-fashioned oats
- Big pinch of kosher salt
- 80g unsalted butter
- Assemble in a 9″x5″ loaf pan. Bake for 20 min with foil on, then remove and bake for a further 30 to 35 minutes until the topping is golden brown and the filling is bubbling.
How to Make the Easiest Apple Crumble with Julia Collin Davison
FAQ
Can you refrigerate apple crumble before cooking?
Can I cut apples the night before for apple crisp?
Can you keep uncooked crumble topping in the fridge?
Can I prep apple crisp ahead of time?
Can I make apple crumble ahead of time?
There are a few ways that you can make Apple Crumble ahead of time. If you are making it on the same day as you are planning to serve, I like to just assemble the whole thing, then cover with foil and place into the fridge until I am ready to bake it.
How to make apple crumble?
Take your apples and slice them into 1/4 inch (6mm) slices. Place them into a large bowl and gently toss them with sugar, lemon juice, flour, and cinnamon. Spread this apple mixture evenly into your prepared baking dish. Now, generously sprinkle the crumble mixture over the apples.
How do you make apple crumble from frozen?
Use directly from frozen. Preheat the oven to 350 F. Lightly coat a 9×13-inch baking pan with butter. Alternatively, butter up to (12x) small individual ramekins. In a large bowl, toss the apples with the sugar and cinnamon. Add to the baking pan. Top with about 2 cups of the crumble mixture, adding more if preferred.
Can you make oat crumble the night before?
To make the preparation of this crumble much easier, you can even prepare the oat crumble the night before, refrigerate it, and then focus on prepping the apples the next day. Feel free to get creative with the oat crumble by incorporating various chopped nuts or raisins for extra flavor and texture.