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Apple crumble with walnuts recipe

Apple crumble with walnuts recipe


  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble
  • Apple crumble

This apple crumble has all the traditional ingredients but I've tried to make it slightly healthier by using less sugar, wholemeal flour instead of white flour and with the addition of oats and walnuts.

15 people made this

IngredientsServes: 12

  • 1kg unpeeled, cored and sliced apples
  • 100g caster sugar
  • 1 tablespoon wholemeal flour
  • 1 teaspoon ground cinnamon
  • 120ml water
  • 80g quick cooking oats
  • 225g wholemeal flour
  • 100g brown sugar
  • 60g chopped walnuts
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 115g butter, melted

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Place the sliced apples in a baking dish. Mix the caster sugar, 1 tablespoon flour and ground cinnamon together; sprinkle over apples. Pour water evenly over all.
  3. Combine the oats, 225g flour, brown sugar, baking powder, bicarbonate of soda, walnuts and melted butter together. Crumble evenly over the apple mixture.
  4. Bake in preheated oven for about 45 minutes.

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Reviews & ratingsAverage global rating:(86)

Reviews in English (58)

by AliCat

I never review recipes but I couldn't let this one go without. I had a crazy amount of apples from my nanas trees and was apple buttered right to death so I decided to switch it up for this apple crisp. I made a pan for both my mother and mother in law (who is an amazing cook) and my mother in law lost her mind when she tasted it. Its all she could talk about all day. I used brown sugar instead of white and doubled the cinnamon. Hands down best apple crisp ever!-27 Aug 2012

by Sue

Oh wow! Best apple crisp ever! I made it as written first time and it was good, but the second time, it was even better when I made these changes: I omitted the white sugar and subbed in brown sugar, doubled the cinnamon, added some ginger (a healthy dash) and some nutmeg (a regular dash). I also omitted the water, it was not necessary and my second batch without the water was a much, much better consistency. (The apples are juicy and release that juice when baked, so go ahead and skip adding that water.) Oh, and in both batches, I used old-fashioned oats, not the quick cooking kind and I subbed corn starch for the flour in the filling, something I always do for fruit pies, cobblers, etc... :-)-06 Nov 2013

by sweetpotata

I thought this applecrisp was delicious, can't even tell it's healthier. I even substituted two tablespoons of the butter with water and it was still really good.-16 Oct 2012


Recipe Summary

  • 1 (9 inch) pie shell
  • 6 cups thinly sliced apples
  • 1 tablespoon lemon juice (Optional)
  • ¾ cup white sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ cup raisins (Optional)
  • ½ cup chopped walnuts (Optional)
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • 3 tablespoons butter

Preheat oven to 375 degrees F (190 degrees C).

Place sliced apples in a large bowl sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.

In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.


The ingredients you'll need

You'll only need six simple ingredients to make this tasty dessert. The exact measurements are in the recipe card below. Here's an overview of what you'll need:

Fuji apples: Or any other sweet apple variety that's suitable for baking (see details below).

Chopped raw walnuts: Pecans also work. Make sure they're unsalted.

Melted unsalted butter: European butter tastes best, but any unsalted butter will work.

Cinnamon: Make sure it's fresh. It's such an important part of this recipe, and a stale spice can easily ruin a dish.

Vanilla extract: It's best to use pure vanilla and not the artificial stuff. There's a difference!

Sweetener: This is optional and not really needed, in my opinion. But if you wish, you can use a small amount of granulated sugar-free sweetener or a syrupy one.


Apple Crumble

Fall is here and that means apples are in season now. There are so many ways to enjoy them, hope will have enough time to post some of the apple recipes I have in mind.

This easy recipe for apple crumble is one of the best recipes. To make it even more easier you can prepare the oats crumble the evening before and refrigerate and what is left for the next day is just to prepare the apples. Apple crumble is perfect for breakfast if served with some yogurt or as a dessert served warm with vanilla ice cream.

If the apples are really sweet you may consider reducing the amount of sugar in the recipe. Also you can make other variations to the oats crumble like adding some chopped almonds or raisins.

Hope you will enjoy this recipe, and let me know if you give this a try.

  • Makes about 6 servings
  • Apple Filling
  • 3 pounds (1.3 kg ) apples, peeled and cored
  • 1/4 cup (50g) sugar
  • 1 lemon, juiced
  • 2 tbsp (20g) flour
  • 1/2 tsp ground cinnamon
  • Crumble Topping
  • 1 stick (110g) chilled butter, cut into small pieces
  • 1 1/4 cup (110g) rolled oats
  • 1 cup (125g) flour
  • 1/2 cup (100g) brown sugar
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1 cup (70g) walnuts, optional
  1. Preheat oven to 350 F (180C). Lightly grease a 9X13 inch baking dish.
  2. In a large bowl mix together the flour, oats, sugar, cinnamon, salt and walnuts if used. Incorporate butter to the flour mixture, using a pastry blender or a fork, until crumbs are formed.
  3. Slice apples into 1/4 inch slices. Transfer the apples into a large bowl and toss with sugar, lemon juice, flour and cinnamon.
  4. Spread them out into the prepared baking dish.
  5. Add the crumbles over the apples.
  6. Bake for about 45-55 minutes until apples are bubbly and the topping is golden brown.
  7. Serve warm with vanilla ice cream or honey yogurt.

Walnut crumble topped apple tart

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When we were in Santa Fe last month we had some delicious Southwestern food, as expected. It was something we had been looking forward to, in fact, and I think my husband was pretty proud of the fact he managed all but about two meals in the week we were there without chili.

Yes, that includes breakfast (Tex Mex migas were often in our breakfast buffet, or at a minimum there was salsa verde available to top your eggs).

However alongside all the guacamole and enchiladas, I also had a truly delicious apple tart one night. It was a surprising find in an otherwise very Southwestern, busy but no-frills place, but apparently a house special. The tart had a lovely cinnamon flavor and was topped with a crumble that had walnuts mixed through. It was so good I felt I had to try to make my own version of it.

It's all in the topping

Without the crumble topping, this is kind of what you would call a French apple tart. That means it's simply a pastry base filled with sliced apples rather than having a sauce of any kind mixed in. Rather than being about any sauce-like filling, it's completely about the apples, which are also generally thinly sliced and usually become nice and soft.

With the walnuty crumble topping here, the great part from the cook's perspective is you don't have to worry about how carefully you lay the apples in as you don't see them.

From the eater's perspective, it means you have a deliciously flavorful topping that goes really well with the soft, sweet apples inside. This is a dessert that's sweet, but not overly sweet. You'll see there's not all that much sugar in there (you could increase a bit if you prefer). It's wonderfully comforting too.

How to make walnut crumble topped apple tart

This apple tart is really not that difficult to make.

  • Mix together the pastry ingredients - I used the same recipe I used in my pumpkin pie where the food processor does the work - then roll it out and fill your tart dish.
  • Chill the pastry case while you cut up the apples and toss them with cinnamon, sugar and a little lemon juice.
  • Whizz up the walnuts, oats, sugar and butter to make the crumble then assemble it all.

I laid the apples out in a relatively typical sort of 'flower' arrangement but as I say there's no reason to be too precise since you are putting the crumble mixture over the top.

Think about the apples

It's worth using apples that are good in flavor and work well to cook with since you want to get a good texture. Whatever you use, though, you don't really risk them drying out since the topping helps hold in the moisture. You just probably don't want apples that will go so soft they become mush.

This walnut crumble-topped apple tart has warm comforting cinnamon in with the apples and a deliciously crunchy nutty topping. It's just the right balance of sweet (but not too much) with the wonderful flavors taking the lead rather than the sweetness. Plus as apple pies go, it's pretty good for you. So dig in and enjoy, and maybe treat yourself to a little cream or ice cream alongside.


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How to Make Apple Crumble

Ready to bake? Here’s what you need to do:

First, cook the apples. In this recipe, I cook the apples on the stove before they bake. That way, they become completely tender in the time it takes for the topping to turn golden brown in the oven. Add the diced, peeled apples, vinegar, and 2 tablespoons water to a medium saucepan over low heat, and cook, covered, for about 15 minutes, or until the apples are tender. Stir them fairly often – you don’t want them to burn! Then, mix in the spices, and turn off the heat.

Meanwhile, make the topping. In a food processor, pulse together the flours, oats, brown sugar, cinnamon, walnuts, coconut oil, and salt. If needed, add up to a teaspoon of water to help the mixture start to crumble and form clumps.

Finally, assemble and bake! Scoop the apple filling into a greased 8࡮ baking dish, and sprinkle it with the crumble. Bake at 400° for 18-22 minutes, or until the topping is golden brown and crisp. Enjoy!


Recipe Summary

  • 1 stick unsalted butter, softened, plus more for pan
  • 3 pounds apples, such as Mutsu, peeled cored and chopped
  • 6 tablespoons granulated sugar
  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • Kosher salt
  • 1/2 cup packed brown sugar
  • Vanilla ice cream, whipped cream, or Greek yogurt, for serving

Preheat oven to 375°F. Brush a 2-quart baking dish with unsalted butter. In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt transfer to prepared dish.

In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling. Bake until center is bubbling, about 1 hour if top darkens, tent with foil. Let cool 20 minutes serve with ice cream.


Apple Crisp Recipe

This is one of those basic desserts everyone should try, because it’s such a delicious recipe that will receive rave reviews from guests every single time you serve it.

The traditional apple crisp recipe below was originally my grandmother’s, and it’s been one of our favorites that we’ve been making every year since as long as I can remember.

Also Try These Easy Cinnamon Rolls – Just 4 Ingredients

Apple Crumble Or Crisp?

Fruit crisps or crumbles both include a layer of fruit on the bottom topped with a crumbly streusel made from flour, sugar, and butter.

Originally crisps would contain oats while crumbles would not however in modern times the two words can pretty much be used interchangeably.

In contrast, an apple cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust, with no oats.

Serving Suggestions:

Apple Oatmeal Crisp Ingredients

What type of apples work best? Tart and crisp varieties of apple are generally best for baking, such as Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Braeburn, Pink Lady, or Fuji. These will stay firm instead of becoming mushy when baked.

Other crisp ingredients: Along with the apples, you will also need cinnamon, rolled or quick oats, flour, butter or oil, and sugar (unrefined if desired). See below for special diet and allergy-friendly variations of the recipe.

Optional additions: Feel free to add a half cup of chopped walnuts, raisins or dried cranberries, almonds, pecans, or shredded coconut before baking. It’s also nice with a little orange or lemon zest.

For Vegan Apple Crisp

Use either the oil option or one of the many vegan butter spreads available in health food stores and regular grocery stores in the US.

Whole Foods, Target, and Walmart, should also carry at least one or two vegan butter spreads such as Melt, Earth Balance, Miyoko’s Creamery, I Can’t Believe It’s Not Butter, Country Crock, or Smart Balance Light. While shortening isn’t as healthy but will work if it’s all you have on hand, and Crisco and Spectrum are both vegan.

Top vegan fruit crisps with dairy free ice cream or Coconut Whipped Cream.

For A Gluten Free Fruit Crisp

Oat flour, almond flour, or gluten free all purpose can be used instead of wheat flour. I haven’t tried sorghum or rice flour yet. If you experiment before we do, be sure to report back.

Certified gluten free oats can be used in this healthy apple crisp for those with Celiac disease or if you’re unsure and want to be on the safe side. We haven’t tried but think quinoa flakes should also work.

Above – watch the video of how to make apple crisp


Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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