Easy Apple Crumble Tart

This apple crumble tart features a light, buttery crust filled with a spiced apple mixture, and topped with a nutty, crunchy crumb. This recipe uses an easy preparation method, and most of the work is done in the oven.

This apple crumble tart is an easy way of transforming a robust, homey apple crumble into an uncomplicated, cosy but also elegant dessert. The addition of a crust means that it can be served in neat, triangular slices. All the layers are made from scratch using a handful of ingredients.

This crumble tart with apples is not too sweet, but full of flavour, texture and perfect as an easy autumnal dessert.

Apple crumble tart components

1. Crust:

The crust is ready in seconds and the pastry does not require rolling out (in the traditional sense) or blind baking. I used an easy preparation method (inspired by traditional Polish szarlotka apple cake) which consists of simply grating very cold dough and using this mixture to line the bottom of the tart pan.

2. Apple filling:

The filling (also loosely based on the one I used in my Polish apple cake) consists of softened apples with a little cinnamon, lemon juice and sugar. It is quite tangy and has a chunky texture (make sure you don’t overcook the apples). If you want a sweeter dessert either use sweeter apples (see recommendations below) or add more sugar.

3. Crumble top:

This component takes the least amount of time to prepare (simply whizz the ingredients in a food processor and scatter over the top of your tart). It combines flour, oats, nuts and demerara sugar for a crunchy, robust crumb. Make sure the ingredients are evenly coated in butter, so you don’t end up with a powdery crumb.

Apple crumb tart ingredients and substitutions

• Apples: I like to use Granny Smith or Bramley apples (if you are in the UK) to make this crumble tart, because they hold their shape in cooking. See below for alternatives.
• Flour: use all-purpose/plain flour.
• Baking powder: helps to cook the bottom of the crust (do not skip it!).
• Butter: use chilled butter to make the base and softened butter for the crumb topping.
• Sugar: I used superfine/caster sugar to make the crust, granulated sugar for the apple filling and demerara for the crumb topping (this type of sugar adds crunch, but you can use light brown sugar instead).
• Oats: add crunch, which makes them perfect for using in crumbles (see also peach blueberry crumble and cherry crumble). Use old-fashioned rolled oats, not instant oats.
• Egg yolk.
• Cinnamon: you can combine it with pumpkin spice if you prefer (use half a teaspoon of each).
• Pecans: also used in the topping mixture for my baked apples. Walnuts make a good alternative, but if you prefer to omit the nuts altogether add a tablespoon of flour or 2 tablespoons of oats instead (plus an extra tablespoon of butter).
• Lemon juice: helps prevent the apples from darkening and adds acidity. Adjust the amount according to the apple variety you are using.
• Fine sea salt.

What apples to use

I recommend choosing apples that hold their shape in cooking, such as Granny Smiths and Bramleys (in the UK). For a sweeter apple filling you can also use Braeburn or Honeycrisp (not Golden Delicious or MacIntosh, as these break down easily in cooking).

Alternatively use a combination of sweet and sour apples.

Equipment you’ll need

• Food processor: this will help you make the tart crust as well as crumble topping for this apple crumb tart in seconds.
• 9inch/23cm removable bottom tart pan.
• Medium-sized pot with lid: for cooking the apples. You will also need a vegetable peeler.

Step-by-step recipe instructions

1.Prepare apples: Peel the apples and cut into quarters. Remove the core from each quarter and cut each piece into 2-3 slices. Place in a medium sized pot along with the lemon juice, cinnamon and sugar. 

2. Cook apples: Stir then cover and cook over a medium heat for about 8 minutes or until the apples have released their juices. Stir the mixture gently occasionally. Remove the lid and continue cooking for about 4 more minutes stirring gently but frequently. The apples should be softened but still hold their shape.

3. Cool apples: Remove from the heat and set aside to cool completely stirring gently once or twice. 

• TIP: If there is still juice in the apple mixture once it’s cooled add a tablespoon of fine breadcrumbs and stir in gently.

4. Make crust pastry: To the food processor add the flour, baking powder, sugar, salt and butter. Pulse a few times until crumbly. Add the egg yolk and yogurt and pulse a few more times until the flour is no longer visible and the pastry begins to come together. Remove from the food processor and bring it all together to form a log (do not knead). The pastry will be soft and pliable. Place in the freezer for 30 minutes.

• TIP: At this point preheat the oven to 425F/220C/200 fan/gas mark 7.

5. Make crumble topping: To the food processor add the flour, oats, demerara sugar and softened butter. Pulse until the mixture starts coming together. Add the pecans and pulse just to incorporate. Make sure there are no dry ingredients visible. Set aside.

6. Make crust: Remove the dough from the freezer and coarsely grate over the bottom of your tart pan. Using your fingers and knuckles press this mixture into the bottom and sides of the pan as thoroughly and evenly as you can (don’t worry, it doesn’t have to look perfect).

7. Add apple mixture: Fill the tart pan with the apple mixture (once cooled completely).

8. Add crumble top: Cover the apple layer with the crumble topping mixture as evenly as possible without pressing down too much.

9. Bake: Place the tart pan in the centre of the oven and lower the temperature to 375F/190C/gas mark 5. Bake for 1 hour. After 40-45 minutes cover the top and sides loosely with foil to prevent the tart becoming too brown.

• TIP: It's a good idea to bake the tart on top of a baking sheet so you can safely remove it from the oven.

10. Cool: Remove from the oven and set aside to cool.

How to remove the apple crumble tart from the pan

After your tart has been cooling for about 15 minutes place it carefully on top of a bowl (smaller than the diameter of your pan). This will release the ring. When the tart has cooled you can also remove the base by gently pulling a large flat knife along the bottom of the crust to separate it from the base. Then slide it carefully onto your serving plate.

Alternatively, use the removable pan bottom as your serving plate (as I have done).

Serving suggestions

This easy crumble tart with apples is delicious served on its own, but you can also enjoy it with a scoop of ice cream, some custard or a little dusting of powdered sugar.

Best served at room temperature. If you have refrigerated the tart, take it out of the fridge 30 minutes before serving.

Do I have to use the food processor

No, you do not - although bear in mind preparation will take longer if you make the layers by hand.

To make the crust pastry by hand in a large bowl combine the flour, baking powder, sugar, salt and butter. Then rub the ingredients between your fingers to a fine crumb. Next add the egg yolk and yogurt and bring all the ingredients together in a dough.

To make the crumble topping using your fingertips combine all the ingredients until the flour and oats are thoroughly coated in the butter and the mixture is sticky. Then simply scatter this mixture over the top of your apple crumb tart.

Can I make it ahead

You can make components of this apple crumble tart ahead, but I do not recommend assembling the entire recipe ahead. This is because the apple filling contains moisture which might make the tart soggy if left unbaked. But you can make the apple filling mixture the night before, then cool, cover, and refrigerate it overnight.

You can also prepare the crumb topping mixture, cover and refrigerate it for up to 2 days. Remove from the fridge approx. 30 minutes before assembling the recipe to bring it up to room temperature.

Variations and optional ingredients

If you want to turn this apple crisp tart into a brunch dish to serve with yogurt, for example) you can use whole wheat/wholemeal flour in the crumb top mixture (as I’ve done in my blackberry crumble).

You can use the following optional ingredients for a different flavour twist:

• Lemon zest: add into the apple filling.
• Vanilla extract: you can add 1 teaspoon into the apples.
• Cardamom: add a pinch into the apple filling or crumble top.

Top tips

• Apples: Cook the apples as soon as you’ve peeled and chopped them (peeled apples brown quickly).
• Cool the apple mixture before assembling the cake.
• If your apple mixture still has some juice after it’s cooled gently stir in a tablespoon of fine breadcrumbs before assembling the tart.
• Pastry: The quickest way of making the crust pastry and crumble topping is by using a food processor, but you can also make these 2 components by hand.
• Do not knead the crust pastry. Rather bring the mixture together in a dough.
• Crumble topping: Make sure the ingredients are evenly coated in butter, so you don’t end up with a powdery crumb.
• Serving: For best results cool the tart completely before serving (it will cut better and won’t crumble as much).
• This crumble tart with apples is best served at room temperature within 2 days (but it will still be delicious for another 2 days or so). Cover loosely with tin foil to prevent it becoming dry. Refrigerate the following day.
• Freeze for up to 3 months.

More crumble cake recipes to try next

• Blackberry Coffee Cake
• Almond Redcurrant Cake
• Polish Apple Cake (Szarlotka)

See also these other easy desserts!

Recipe

Keep in touch!

If you make this apple crumble tart I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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