This apple crumble (apple crisp) is a family favourite. The cinnamon and cloves give wonderful warm and contrast the tang of the apples and crunch of the coconut and oat topping.

I have been making this crumble for as long as I can remember. I believe the recipe may have originally came from one of my dear friend’s grandmother. The filling a classic combination of apple, cinnamon and cloves. The topping is crunchy mix of rolled oats, coconut, a little sugar and a lot of butter. It was when I spent some time in the UK that I realised english apple crumble is usually made with flour and butter. Versions with rolled oats like mine are sometimes called apple crisp, but the terms crumble and crips are often used interchangeably. Regardless of what you call it this apple crumble recipe is the perfect warm up on a cold winters day. It pairs beautifully with my sour cream ice cream, with some whipped cream or on its own. I’ve even been known to eat to for breakfast the following day ๐Ÿ™‚

To make the apple crumble (apple crisp)

Make the apples first, then the topping, before assembling and baking.

To make the apple filling

To start with peel and core your apples, then dice into pieces. You will need about 2.3 lbs (1kg) of apples.

Put the dices apples into a medium saucepan with the cinnamon, cloves and water. Give it a good stir, then put on a well fitted lid and simmer for approximately twenty minutes or until apples are soft and just starting to break down. Check the apples often and stir, you don’t want the pan to dry out or the apples will catch and burn. If the water dries out add another table spoon of water but not to much or you will end up with a soggy crumble.

Mashing apples

Once the apple just starting to fall apart remove from the heat and roughly mash. Do not puree the apples, you want to leave enough lumpy bits for texture and flavour. You can pick the cloves out at this point if you want or leave them in if you prefer. The clove taste will increase if you leave them in.

Taste the apple mix. Apples can vary in lot in their sweetness depending on the variety, how ripe they are and the time of year. If the mix is to tart, add a little sugar. For this mix I added two table spoons of sugar which was enough to balance the tartness of the apples without making it overly sweet. There’s sugar in the crumble topping to remember.

Tinned apple

Hot tip: if you don’t have time to make the apple filing from scratch you can cheat and use a large tin of apple pie pieces instead. It won’t have the same beautiful tang as fresh apples but its a good shortcut if you are short on time. Remember to add cinnamon and cloves and sugar to taste if needed.

While the apples are cooking put the oven on to preheat at 340F (170C).

To make the crumble topping

Add the rolled oats, coconut and sugar to a medium bowl and mix well. Melt the butter. I find its easiest to do this in the microwave but you can do it on a stove top if your prefer. Add the butter to the topping mix and stir well. The mix will resemble large, buttery, crumbly bread crumbs.

To assemble the crumble

Put the cooled apple mix into a medium sized baking dish and smooth out. I like my rectangular ceramic one similar to this,

Add the crumble topping. You want it in a more or less even layer over the top but do not flatten it down. You want lots of knobbly gnarly bits to create crunch and texture.

Bake in the oven for approximately 20 mins or until crumble topping is golden brown and the tops are just starting to darken.

Apple crumble with ice cream

Serve immediately with some luscious sour cream ice cream, some whipped cream or on its own. Also delicious cold or even for breakfast the next day, if there’s any left!


This apple crumble is best eaten fresh from the oven. It will keep covered in the fridge for up to three days.

Have you made this recipe? Tell me how it when in the comment below and tag me on socials so I can see your delicious creations! @KCAEIC or #KCAEIC

Apple crumble showing filling
Apple crumble
Print Recipe
5 from 3 votes

Apple crumble (apple crisp)

This apple crumble (apple crisp) is a family favourite. The cinnamon gives wonderful warm and contrast the tang of the apples and crunch of the coconut and oat topping.
Prep Time30 mins
Cook Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: Australian
Keyword: apple, apple crisp, apple crumble, baking, cinnamon, clove, egg free, fruit


  • Shallow baking dish


Apple filling

  • 2.3 lbs (1kg) apples approx, 9 small apples
  • 1 teaspoon ground cinnamon
  • 1/4 tablespoon whole cloves
  • 2 tablespoons castor sugar (optional

Crumble topping

  • 1 cup (100gms) rolled oates
  • 1 cup (75gms) desiccated coconut
  • 1/4 cup (55gms) castor sugar
  • 1 stick (1/2 cup or 113 gms) salted butter


  • Pre-heat oven to 340F (170C)

To make the apple filling

  • Peel, core and dice the apples
  • Add to a small saucepan with a lid, along with cinnamon, cloves and a splash of water
  • Simmer with the lid on, checking and stirring frequently until apples are soft and just starting to come apart. You don't want the apples to boil dry but you also don't want them to wet. Mash, leaving plenty of lumpy bits.
  • Transfer stewed applies to a shallow baking dish and spread out evenly

To make the crumble topping

  • In a bowl add oates, coconut and sugar, mix well.
  • Melt butter, using a microwave or stove top
  • Add butter to oat mix and mix in well
  • Spread oat mix over stewed apples in a more or less even layer. Do not flatten, leave lots of uneven lumpy bits.
  • Bake in oven for 20 mins or until golden brown on top
  • Serve immediately with a scoop of sour cream ice cream or whipped cream, or delicous on its own.


This recipe is very forgiving.ย  You can make it bigger or smaller batches or make individual serves.ย ย 
You can use any kind of apples you like but remember to taste apple mix and add sugar if needed.
Apple crumble with apple