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Layered apple crumble recipe

Layered apple crumble recipe

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

Granny Smith apples are layered with a buttery crumble producing a deliciously moist apple dessert for any day of the week.

1 person made this

IngredientsServes: 9

  • 125g self-raising flour
  • 200g caster sugar
  • 120g butter, softened
  • 1/2 teaspoon ground cinnamon
  • 4 Granny Smith apples, cored and sliced

MethodPrep:20min ›Cook:30min ›Extra time:10min › Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a baking dish.
  2. Mix flour, sugar, butter and cinnamon together in a bowl with a fork or your fingers until crumbly; reserve some of the crumble mixture to use as topping.
  3. Sprinkle a light layer of flour mixture onto the base of the prepared baking dish; top with a layer of apples. Continue alternating layers of crumbe mixture with apples and ending with apples. Sprinkle top apple layer with the reserved crumble mixture.
  4. Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes; allow to cool for 10 minutes before serving.


If topping begins to brown too soon (before apples are tender), loosely cover the dish with foil and continue cooking.

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Recipe Summary

  • 1 cup self-rising flour
  • 1 cup white sugar
  • ½ cup butter, softened
  • ½ teaspoon ground cinnamon
  • 4 Granny Smith apples, cored and sliced

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly reserve 3/4 cup flour mixture to use as topping.

Sprinkle a light layer of flour mix into the prepared baking dish top with a layer of apples. Continue alternating layers of flour mixture with apples and ending with apples. Sprinkle top apple layer with the reserved 3/4 cup flour mixture.

Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.


Double the buttery oat topping makes this apple crisp the best ever!


  • 2 cups oats (I like old fashioned, but quick will work as well)
  • 2 cups brown sugar
  • 1 cup flour
  • 1 Tbsp cinnamon
  • 1 tsp salt
  • 1 cup soft butter
  • 1/2 cup chopped nuts
  • 14 apples, peeled and sliced (11 cups)
  • 1/4 cup sugar plus 1/2 tsp cinnamon


  1. Preheat oven to 350°. Spray a 9x13" pan with nonstick cooking spray set aside.
  2. Combine oats, sugar, flour, cinnamon, salt, and butter in a mixing bowl. Mix with a pastry blender or fork till crumbly. Add chopped nuts if desired.
  3. Press about a third of the mixture in the bottom of the prepared pan. Spread apples over crust and sprinkle with the 1/4 cup cinnamon sugar mixture.
  4. Sprinkle remaining crumb mixture evenly over the top of the apples. Bake at 350° for 40-50 minutes or till apples are tender.
  5. Serve warm with vanilla ice cream.


-Tart apples like Granny Smiths work best for this recipe. Johnathon and Braeburn apples also work well.

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Dairy-Free Apple Crumble

Five years ago, I started working on what would become my first e-book, Sweet Spot. While working on the overall structure of the book, I brainstormed to jot down all the dairy-laden desserts I couldn&rsquot fully enjoy anymore. My goal&mdashwith the e-book but also as a dessert-lover&mdashwas to find ways to substitute dairy products in my favorite sweet treats without sacrificing taste. So many dairy-free desserts I&rsquod sampled were insipid versions of the real thing! Some lactose-intolerant people can just cross off dairy from their lives, but I&rsquom not one of them. I love dairy and the texture and flavor it provides to dishes. Sadly, by that point, I had made myself sick several times by overindulging in butter-based pastries and cakes and cookies, so something had to give.

Though I worked hard on testing recipes for Sweet Spot, not all of my new favorite dairy-free desserts ended up in the book, which focused on special-occasion desserts. The one go-to, super-easy, dairy-free recipe I&rsquove been making several times a year ever since I perfected it is this dairy-free apple crumble.

I grew up enjoying my Mom&rsquos crumbles every fall and have a perpetual longing for those comforting aromas when fall rolls around. The dairy substitute in this dairy-free apple crumble is a really easy one: oil. Using oil instead of butter in the crumble has real nutritional benefits if you choose one that&rsquos low in saturated fat and contains additional nutrients. See the Helpful Tips below for more information about the oils you can use in this recipe.

The crunch in this dairy-free apple crumble comes not only from the usual flour/sugar/fat combination, but from the addition of nuts, which also help to enhance the nutritional value of the dessert. I love indulgent desserts and pastries, but I&rsquom all for making sensible choices when making them at home. In my ideal world, all desserts would taste amazing and at the same time satisfy the sweetest appetites! This dairy-free apple crumble checks all those boxes.

I like to serve this dairy-free apple crumble warm with ice cream, but the combination of oats, nuts, and a ton of apples in this makes it perfectly suitable for breakfast, too! I gladly start cool fall days with a comforting bowl of this crumble topped with vanilla yogurt. I think you should too!

The final touch to this sweet potato and apple bake is the pecans. By adding pecans to the top of the dish during the final 10 minutes of cooking, the pecans are toasted to perfection.

These toasted pecans create a wonderful contrast of deep nutty notes to the sweetness of the potatoes, and gives the perfect balance of texture to the dish with their added crunch.

  • Ice Cream | Add a dollop of ice cream to the side or on top of your pie. I prefer vanilla but feel free to try other flavors.
  • Whipped Cream | Reach for whipped cream to add a dollop on top of the pie or add to the side.
  • Caramel Sauce | Make homemade caramel or store-bought, and drizzle over the top of the pie.

This apple crumb pie is incredibly easy to make, and delicious down to the last crumbs. Give this apple pie recipe a try today, and let me know how you enjoy it.

Get the latest scoop on all the recipes I'm whipping up in the kitchen by following along with All She Cooks on Facebook, Instagram, and Pinterest. Also, don't forget to join my Facebook Group where you can share your favorite blogger recipes: Easy & Delicious Recipes.

Have you tried this recipe? Don't forget to Rate This Recipe below. While you're at it, share a picture on Instagram with #allshecooks so we can see how your recipe turned out!

Spiralized Apple Crisp Recipe

Apple crisp is as American as it comes and the perfect way to enjoy the cool fall weather. With apples in their prime season right now, there isn&rsquot anything quite like a bowl of warm apple crisp with a scoop of vanilla ice cream. It is absolute heaven! I was making dinner for the guys in the field last week and at the last minute decided I should use up some of our apples from our tree for a dessert. While I could try to be inventive and test out some fun new recipe, I opted to stick to my mom&rsquos recipe with a slight twist on our family&rsquos favorite with this Spiralized Apple Crisp Recipe.

Instead of slaving over apples like my mom always does, I made quick work of them by peeling and slicing the apples with my KitchenAid spiralizer attachment. After you attach the spiralizer to your stand mixer along with the thickest slicing blade and peeler, just pop on an apple and let the machine do the rest! It quickly peels, cores and slices your apples in no time. The best part of this attachment is that you can take the peeler on or off as you please, so if you want sliced apples with the skins still on them, that isn&rsquot a problem!

This Spiralized Apple Crisp Recipes takes an hour to bake, but the prep work is a breeze, especially with the ease of the spiralizer. Just mix together some brown sugar, cinnamon, oatmeal, flour and butter and layer half of it on the bottom of a greased 9×13 pan. Top the crust with your spiralized apples and a quick mixture of water, cornstarch and vanilla. Layer on the remaining oatmeal crumble and pop it in the oven.

While the apple crisp was baking, it gave me ample time to whip up dinner for the guys. I opted for this Pressure Cooker Pork Loin, Stuffing & Gravy as it has been my go-to lately. It makes such a moist pork and everything you need to go with it!

It is important that you let the apple crisp rest straight out of the oven before serving. If you try to dig right in, it will still be a little runny and sloppy. Giving it an hour to cool allows it to set up nicely with a perfect consistency and still a bit of warmth to melt that scoop of ice cream you serve it with. I am drooling just thinking about it!

  • For Caramel
  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter, diced
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • For Apple Layer
  • 5 cups apple slices (see note) from about 4 large Granny Smith apples
  • 1 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • For Crust and Crumble
  • 3 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 16 tablespoons (1 cup) cold unsalted butter, diced
  • 1 egg
  • 3 tablespoons heavy cream

Make the caramel: Assemble all the ingredients you will need for the caramel and place close to the saucepan you will be using. Place sugar in a large heavy sauce pan over medium high heat. Let the sugar begin to melt, then start to mix with a spoon. Mix occasionally until sugar has completely melted into a lightly golden color. Slowly and carefully pour in heavy cream—the sugar is going to immediately steam and harden into a lump. Turn the heat down to medium and continuously stir caramel until it is completely melted again and mixture is smooth, about 5 minutes. Stir in butter, vanilla, and salt, and mix until butter has melted completely. Take caramel off the heat and let come to almost room temperature.

While caramel is cooling, make apple layer: In a large bowl, combine apples, sugar, lemon juice, cornstarch, cinnamon, and nutmeg, and stir to make sure it is well mixed. Let stand for 10 minutes.

Make crust and crumble: Adjust oven rack to middle position and preheat oven to 375°F. Line the baking dish with foil, then grease foil with butter.

Put flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse 5 times to combine. Add butter and pulse until it is cut to the size of peas. Add egg and heavy cream and pulse until mixture has the texture of wet sand and, when pressed between your fingers, holds its shape.

Take 3/4 of the shortbread dough and press it into the prepared baking sheet. The bottom crust should be about 1/2-inch thick. Use a slotted spoon to remove apples from the bowl and spread evenly over top of shortbread. Cover the apples with the caramel sauce, gently reheating it over low heat if it's become too thick to spread. Use your fingers to form the remaining shortbread into crumbs and sprinkle the top with crumbs.

Bake bars until top is golden and bubbling, about 50 minutes. Let cool completely before cutting.

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