Dutch Apple Crumble with Cinnamon and Lemon Zest
Why this recipe works
- Crisp, buttery topping: Cold butter and rolled oats create a crumble that bakes into a golden topping with a mix of fine crumbs and larger crisp pieces.
- Bright apple filling: Lemon zest and a little juice balance the brown sugar and butter, keeping the fruit fresh rather than overly sweet.
- Simple method: The apples go straight into the baking dish, and the topping is rubbed together by hand, making the recipe easy to assemble without specialist equipment.
Get the most out of this recipe
Ingredient notes
- Choose firm apples: Braeburn holds its shape well as it bakes. Granny Smith gives a sharper filling and is a good alternative if you prefer more tartness.
- Use fresh lemon zest: Fresh zest gives the filling a cleaner citrus lift than bottled lemon juice alone, especially against the cinnamon and brown sugar.
- Oats change the crumb: Rolled oats make the topping more textured and rustic. Replacing them with extra flour gives a finer, more traditional crumble.
Common mistakes
- Removing it too early: The crumble is ready when the fruit is bubbling at the edges, not just when the topping looks golden.
- Letting the top darken too fast: If the crumble colours before the apples are tender, move the dish to a lower oven shelf for the final part of baking.
- Overworking the topping: Stop rubbing in the butter while there are still a few larger clumps; a completely sandy mixture bakes up less varied in texture.
Make-ahead tips
- Best texture on the day: The topping is at its crispest soon after baking, once the filling has settled slightly but is still warm.
- Reheat in the oven: Reheat covered portions in a 180°C (355°F) oven until piping hot; this helps the topping recover better than microwaving.
- Freezes well in portions: Cool completely before wrapping and freezing. Thaw before reheating for the most even texture.
Serving ideas
- Serve with vanilla ice cream: The contrast of warm apples, crisp crumble and cold ice cream is classic and works especially well with the cinnamon.
- Add custard or cream: Vanilla custard, pouring cream or crème fraîche soften the buttery crumble and make it feel more generous.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Put the butter in the fridge while you prepare the fruit so it stays cold.
- Peel, core and slice the apples into roughly 1 cm wedges, then put them in a baking dish. Finely zest the lemon over the apples, then squeeze over a little juice and toss to coat.
- Sprinkle the cinnamon and 30 g of the light brown sugar over the apples, then toss again and level the fruit into an even layer. Set the dish aside while you make the crumble topping.
- In a mixing bowl, combine the flour, rolled oats, remaining light brown sugar and the salt. Cut the cold butter into small pieces, add it to the bowl, then rub in with your fingertips until you have a mix of crumbs with a few larger buttery clumps.
- Scatter the crumble topping evenly over the apples without pressing it down. Bake for 30 minutes, or until the top is golden and the fruit is bubbling at the edges.
Recipe notes
Tips
- For the crispest topping, keep the butter cold and stop rubbing in while you still have a few larger clumps.
- If the top is browning too quickly, move the dish to a lower shelf for the final 10 minutes so the apples finish softening without over-colouring.
Substitutions
- Replace Braeburn apple with Granny smith apple for a tarter filling that holds its shape well.
- Replace rolled oats with plain flour for a finer, more traditional crumb topping.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 12–15 minutes until piping hot; freeze portions well wrapped for up to 2 months and reheat from thawed.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Rhubarb Crumble with Custard
Baked rhubarb crumble with a crisp oat topping and custard
Air Fryer Berry Crumble
Warm berry crumble with a crisp oat topping.
Classic Peach Cobbler
Warm peach cobbler baked with cinnamon and vanilla under buttery batter
Peach Cobbler
Soft baked peaches under a golden, biscuit-like topping with lemon
Gorditas de Azúcar (Sweet Fried Masa Cakes)
Sweet fried masa cakes coated in cinnamon sugar
Thai Mango Sticky Rice Dessert Platter
Thai mango sticky rice platter with coconut sauce
Air Fryer Berry Crumble
Warm berry crumble with a crisp oat topping.
Latin Passion Fruit Dessert Cups
Passion fruit curd cups topped with whipped double cream
Bomboloni alla Crema (Italian Custard Doughnuts)
Sugar-coated doughnuts filled with vanilla pastry cream
Budino di Riso (Tuscan Rice Pudding Tart)
Tuscan rice pudding tart baked in shortcrust pastry
Air Fryer Berry Crumble
Warm berry crumble with a crisp oat topping.
Air Fryer Oatmeal Cookies
Air fryer oatmeal cookies with a chewy centre and crisp edges.
Classic Apple Pie with Shortcrust Pastry
Shortcrust apple pie with cinnamon and lemon
Air Fryer Cinnamon Apples
Cinnamon apples caramelised in the air fryer until tender.
Croustade aux Pommes (Apple Pastry Tart)
Buttery apple tart with compote and cinnamon
Pepperkaker (Nordic Gingerbread Biscuits with Golden Syrup)
Thin Nordic gingerbread biscuits with warm spices
You might also like
Pork Saltimbocca alla Romana (Pork with Prosciutto and Sage)
Pan-fried pork with prosciutto, sage and white wine butter sauce
Spargel mit Hollandaise (White Asparagus with Hollandaise Sauce)
Boiled white asparagus served with classic lemony hollandaise sauce
Air Fryer Bruschetta
Crisp air-fried bruschetta topped with tomato and basil.
Butterscotch Pudding (Stovetop Custard)
Smooth stovetop butterscotch pudding with vanilla
Danish Roast Pork with Crackling and Parsley Sauce
Slow-roasted pork with crisp crackling and warm parsley sauce
Pork and Leek Sausages with Colcannon
Pork and leek sausages with creamy colcannon
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
