Martha Stewart Apple Crumble

Martha Stewart apple crumble is an easy fall dessert made with Mutsu apples, a buttery brown sugar topping and a squeeze of lemon, ready in 1 hour 45 minutes. This simple easy dessert fits dinner parties, Thanksgiving, potluck tables and cozy fall nights, and it needs no pie crust at all.

Beat the butter and brown sugar until fluffy before the flour goes in, because that is what gives the topping its big, craggy clumps. Skip it and you get a dense, sandy layer instead of crisp buttery pieces.

Martha keeps the filling light, with just 2 tablespoons of flour and lemon juice, so the apples stay in distinct, tender chunks instead of turning to mush. Her topping skips oats and relies on soft butter and brown sugar, which bakes into a deep golden crust over the bubbling fruit.

Martha Stewart Apple Crumble

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

480

kcal

Tender spiced apples bubble under a thick, golden crumble that turns crisp at the edges and buttery in the center. Once it cools for 20 minutes, the juices thicken enough to spoon over cold ice cream.

Ingredients

• 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
  

Directions

• Preheat and prep: Preheat the oven to 375°F and brush a 2-quart baking dish with unsalted butter. That way the crumble will not stick when you scoop it.
• Mix the filling: Toss 3 pounds peeled, cored and chopped apples with 6 tablespoons granulated sugar and 2 tablespoons flour in a large bowl. Then add 2 tablespoons lemon juice, 1/2 teaspoon cinnamon and 1/4 teaspoon salt, toss again and transfer everything to the prepared dish.
• Make the topping: Beat 1 stick softened butter with 1/2 cup packed brown sugar in a bowl with an electric mixer until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form.
• Top and bake: Scatter the topping evenly over the apples and bake until the center is bubbling, about 1 hour. If the top darkens too fast, tent it with foil so the crumble does not burn.
• Cool and serve: Let the crumble cool for 20 minutes so the juices can thicken. Then serve it warm with vanilla ice cream, whipped cream or Greek yogurt.

Tools for this recipe

• KitchenAid 5-speed hand mixer, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for apple crumble?

Martha uses Mutsu apples, which stay firm and sweet-tart while baking. Granny Smith, Honeycrisp or Braeburn also work, since they hold their shape instead of breaking down into applesauce.

Can I make apple crumble ahead of time?

You can bake it up to a day ahead and keep it covered at room temperature. Reheat it in a 350°F oven for about 15 minutes so the topping crisps up again.

How do I store leftover apple crumble?

Cover the dish and refrigerate it for up to 3 days. The topping softens in the fridge, so rewarm single servings in a 350°F oven instead of the microwave.

Do I have to peel the apples?

The recipe calls for peeled apples, and I think that is worth the effort. Apple skins can turn tough and chewy during the long bake, which spoils the soft filling.

Why is my crumble topping soggy instead of crisp?

The most common cause is cutting too many apples that release extra juice, or using melted butter in the topping. Use softened butter, beat it until fluffy, and bake until the center bubbles so the extra moisture cooks off.