Pioneer Woman Apple Crumble

Pioneer Woman apple crumble is an easy fall dessert made with sliced baking apples, brown sugar, and crunchy walnuts, ready in about 80 minutes. That makes it a crowd-pleasing pick for Thanksgiving, Sunday suppers or potluck dinners, since the topping bakes into a golden, buttery crust.

Tossing the apples with lemon juice and a light dusting of flour keeps them from turning to mush in the oven. Skip that step and the filling gets soupy, so the crumble topping sinks instead of staying crisp.

Ree’s topping calls for baking powder and baking soda with walnuts, so it puffs slightly and turns more cookie-like than a standard crumble. That gives every bite a chewy center under a layer of golden crunch you won’t find in most recipes.

Pioneer Woman Apple Crumble

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

607

kcal

Tender apple slices bake under a thick, walnut-studded topping until the fruit bubbles and the crust turns crisp and golden brown.

Ingredients

• For the Apples:

• Salted butter, for the baking dish
  

• 8 medium baking apples (such as Honeycrisp, Granny Smith, or Braeburn; about 4 pounds), peeled, cored, and sliced
  

• 2 tbsp. fresh lemon juice
  

• 1 c. granulated sugar
  

• 1 heaping Tbsp. all-purpose flour
  

• 1/2 tsp. ground cinnamon
  

• 1/4 tsp. kosher salt

• For the Topping:

• 1 c. all-purpose flour
  

• 1 c. packed brown sugar
  

• 1 c. chopped walnuts
  

• 1/4 tsp. baking powder
  

• 1/4 tsp. baking soda
  

• Pinch of kosher salt
  

• 8 tbsp. (1 stick) salted butter, melted

• For Serving:

• Ice cream or warm caramel sauce, for serving

Directions

• Prep the oven: Preheat the oven to 350°F, then grease a 13-by-9-inch baking dish with butter so the fruit doesn’t stick.
• Season the apples: Spread the apples in the prepared dish and drizzle with lemon juice, then toss to coat. Once coated, mix the granulated sugar, flour, cinnamon, and salt in a medium bowl, then sprinkle over the apples and toss with clean hands.
• Make the topping: Mix the flour, brown sugar, walnuts, baking powder, baking soda, and salt in a bowl, then stir in the melted butter until combined. Spread that mixture over the apples in an even layer so every bit of fruit is covered.
• Bake and serve: Bake until the topping is slightly crisp and golden brown, about 55 minutes to 1 hour. Once it’s done, serve warm or at room temperature on its own, or add ice cream or caramel sauce on top.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO swivel vegetable peeler, Zulay metal lemon squeezer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pecans instead of walnuts in this apple crumble?

Pecans work as a direct swap since they have a similar texture and toast the same way in the oven. Almonds or cashews also work, though they give a milder flavor. If you have a nut allergy, try substituting an equal amount of rolled oats for the crunch.

How do I store leftover apple crumble?

Cover the dish tightly with plastic wrap or transfer portions to airtight containers, then refrigerate for up to 4 days. When you reheat, use a 350°F oven for about 10 minutes so the topping crisps back up, since the microwave makes it soggy.

Can I assemble this apple crumble the night before?

You can prep the apple filling and the crumble topping separately the night before and store them in the fridge. Add the topping right before baking, though, because it stays crunchier when it hasn’t sat on the wet fruit overnight.

Do I need a 13-by-9-inch dish or can I use a different pan?

A 3-quart baking dish in any shape holds the same volume and works fine here. You could also divide the filling among ramekins, though you’ll need to cut the bake time by about 15 minutes since smaller portions cook faster.

Why did my crumble topping turn out soggy?

The most common reason is skipping the step where you toss the apples with flour, since that flour absorbs excess juice during baking. Without it, the apples release too much liquid that steams into the topping, so pat your slices dry after peeling and coat them well.