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Apple crumble
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5 from 4 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
  • ¼ tablespoon whole cloves
  • 2 tablespoons castor sugar (optional

Crumble topping

  • 1 cup (100gms) rolled oates
  • 1 cup (75gms) desiccated coconut
  • ¼ cup (55gms) castor sugar
  • 1 stick (½ 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.  You can make it bigger or smaller batches or make individual serves.  
You can use any kind of apples you like but remember to taste apple mix and add sugar if needed.