Fall Pumpkin Spice Apple Crumble Recipe

How to make it

Prepare the apples, toss them with a butter–pumpkin spice mixture, then top with a sweet, spiced crumble and bake until bubbling and golden. The method is quick and approachable: slice the apples, pour melted butter mixed with pumpkin spice over them, make the crumble by rubbing cold butter into brown sugar and flour with a touch of pumpkin spice, and bake for about 40 minutes.

When it comes out of the oven let it rest 10 minutes so the filling thickens slightly. For an indulgent finish, drizzle warm salted caramel over the top and add a scoop of vanilla ice cream just before serving.

Turn crumble into crisp

If you prefer a crisp topping with oats, simply stir in 1 cup rolled oats and increase the flour by ½ cup and the cold butter by 4 tablespoons. Combine until clumps form and sprinkle over the apples before baking—the oats add chew and a heartier texture.

Storage and reheating

You can bake this ahead of time and reheat when ready to serve. Place the chilled crumble in a 350°F oven for about 15 minutes to warm through. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single portions in the microwave or warm in the oven until heated through.

More pumpkin-spice ideas

If you love pumpkin spice, try adding the blend to cookies, quick breads, monkey bread, or cheesecake swirls. It pairs beautifully with baked apples, caramel, and vanilla.

Ingredients

• 8 apples, peeled, cored, and sliced
• 4 tablespoons butter, melted
• 3 teaspoons pumpkin pie spice, divided
• 1 cup brown sugar
• ½ cup all-purpose flour
• 4 tablespoons cold butter, cut into small pieces

To make this a crisp topping, add 1 cup rolled oats, increase flour by an additional ½ cup and add 4 more tablespoons cold butter.

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a 9 x 13 inch baking dish. Arrange the sliced apples in the dish.
3. Combine the melted butter with 2 teaspoons pumpkin pie spice and pour evenly over the apples.
4. In a medium bowl, mix the brown sugar, flour and remaining 1 teaspoon pumpkin pie spice. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until a coarse crumble forms.
5. Sprinkle the crumble evenly over the apples and place the dish in the preheated oven. Bake for 40 minutes, until the topping is golden and the apples are tender and bubbling.
6. Remove from the oven and let cool for 10 minutes before serving. If desired, serve with vanilla ice cream and a drizzle of salted caramel.

Notes

• Best apples: Granny Smith are a great choice for baking because they hold their shape and offer a bright tartness. Pink Lady, Honeycrisp, Fuji, Golden Delicious, or Braeburn also work well.
• Gluten-free option: Substitute a one-to-one gluten-free flour for the all-purpose flour to make the crumble gluten free.
• Make ahead: Bake the crumble, cool completely, then refrigerate. Reheat in a 350°F oven for about 15 minutes until warmed through.

Nutrition Facts (per serving)