This apple crumble tart is the easiest and coziest fall dessert! It has a classic pie crust packed full of warm, sweet-tart apples baked under a crunchy, buttery apple crumble topping. It’s ready for the oven in minutes and it’s my favorite way to use up fresh fall apples.
If you’re craving classic apple pie but not up to the task of baking a full pie, this tart is the answer! You might also love these easy apple pie bars.
Why I Love This Easy Apple Crumble Tart
This easy apple crumble tart gives me all the flavors I love in a classic apple pie, without having to actually bake a full pie. If you’ve been around here long enough, you’ll know that I haven’t always been a pie baker. This apple crumble tart is the perfect compromise. Here’s why you’ll love it, too:
Buttery apple crumble topping. I mean, if you love Dutch apple pie, you’re already going to fall head over heels for this apple crumble tart. It’s a juicy, buttery apple crumble baked into a flaky pie crust. Too good!
Ready in 10 minutes. For the oven, that is. This apple tart is a breeze to assemble, especially if I use a refrigerated pie crust.
All occasions. An apple crumble tart is the perfect last-minute fall dessert that tastes just like apple pie! This recipe always wows at the holiday table, too.
Ingredients You’ll Need
I’m all about a dessert that keeps it simple! You need only a handful of ingredients for this tart, which I outline here. Scroll to the recipe card below the post for a printable list with amounts.
Pie Crust – If I’m short on time, a refrigerated pie crust works great in place of my homemade flaky pie crust recipe.
Apples – Slice or dice up your favorite baking apples, like Granny Smith, Honeycrisp, or Braeburn apples. For a variety of flavors and textures, you can use a combination of apples.
Brown Sugar – Light or dark. You can also use granulated sugar.
Cinnamon – Apple pie spice also works here, or you can use a blend of spices like cinnamon, nutmeg, and ginger.
Butter – This can be salted or unsalted, just make sure it’s cold from the fridge. Also, please don’t use margarine in your crumble topping. The texture and taste just won’t be the same!
Flour – You’ll cut the butter with flour and brown sugar to make the crumble topping. All-purpose flour works perfectly. You could also substitute oats for an oat crumble, similar to an apple crisp.
How to Make an Apple Crumble Tart
Here’s how to make the perfect apple crumble tart packed with all sorts of yummy fall flavors. The best part is, if you don’t have a pie crust, you can make this recipe as a traditional, crust-free apple crumble using the same steps. Follow along below and scroll to the recipe card for printable recipe directions.
Prepare the pie crust.Fill the crust with apples.
Prepare the crust. Press your prepared pie crust into a 9” tart pan or pie plate and pinch gently along the rim.
Add the apples. Next, pile your chopped apples into the crust. Sprinkle them generously with cinnamon sugar.
Top with cinnamon sugar.Add the crumble and bake!
Add the crumble. Now, use a fork or a pastry cutter to cut cold butter with brown sugar and flour. Scatter the crumble evenly over the apples.
Bake! Your apple crumble tart goes into the oven to bake for 45 minutes at 400ºF. Let the tart cool before you slice it.
Recipe Tips
You’ll only need one pie crust. Many homemade pie crust recipes (including mine) make two pie crusts, top and bottom, but you’ll only need one for this tart. Check the recipe you’re using and halve it if needed. Otherwise, you can always make two apple tarts!
Pile on the apples. If it looks like there’s a mountain of apples in your crust, don’t worry. Apples release a lot of liquid as they bake, so overfilling prevents the top of the tart from sinking.
You may need more or less apples, depending on the size. I use between 4-5 medium-sized Granny Smiths. Others have commented that they only needed 3-4, so use your judgment.
Use cold butter. The butter you use to make the crumble topping should be cold. You can cube it if you’d like, to make it easier to mix with the other ingredients. Don’t use room temperature or melted butter, though, as the topping will spread and the crumble won’t be crunchy.
Frequently Asked Questions
What’s the difference between apple pie and apple crumble?
The main difference between a pie and a crumble is that a pie usually has a bottom crust and a top crust. Meanwhile, a classic crumble is usually just the apple pie filling baked with a topping of butter, sugar, and flour. This apple crumble pie/tart is the best of both!
Why isn’t my crumble topping crispy?
It could be that your butter wasn’t cold enough, or that you measured your topping ingredients incorrectly (ie, too much flour or not enough butter). Make sure to follow the recipe as it’s written for best results.
Why did my apple crumble tart get soggy?
There could be too much butter in the topping, which will make the apple tart greasy. Also make sure that you’re using firm, sweet-tart baking apples that aren’t soft or mushy.
Serving Suggestions
Just like apple pie, this apple crumble tart tastes amazing served a la mode. So, top it with a scoop of your favorite ice cream, either store-bought or homemade. It’s also great with a good ol’ dollop of whipped cream! I love how cozy the flavors are next to a warm mug of coffee or tea, or my seasonal favorite, pumpkin spice hot chocolate. To really take this apple tart over the top, serve with a drizzle of caramel sauce (you can thank me later).
How to Store
Refrigerate. Store this apple crumble tart covered in the fridge for up to 4 days. I like to warm leftover slices in the microwave for 20-30 seconds before serving.
Freeze. You can freeze the baked and cooled apple tart double-wrapped in plastic wrap or foil. It’ll last in the freezer for 1-2 months. Thaw the tart in the fridge before serving.
More Apple Recipes
This recipe was originally posted in 2014, but the images and more helpful tips have been updated in 2024.
This apple crumble tart is a cozy, easy fall dessert that’s somewhere between a classic crumble and apple pie! It’s packed full of warm, spices apples and baked under a buttery apple crumble topping.
1 pie crust
4–5 Granny Smith apples, peeled and sliced
1/2 cup light brown sugar
1 tsp cinnamon
pinch a salt
Crumb
1/4 cup cold butter
1/2 cup light brown sugar
1/2 cup flour
Preheat oven to 400°F.
Line 9″-10″ tart pan with crust, pinching along the rim to form the crust.
Pile the sliced apples in the crust evenly. Mix the brown sugar, cinnamon, and salt and sprinkle the mixture on top of the apples.
In another bowl using a pastry cutter or fork cut the cold butter, brown sugar, and flour together until it forms a coarse sand consistency. Then using your hands form the mixture into larger crumbs. Sprinkle that on top of the cinnamon sugar mixture.
Bake for 40-45 minutes until the top is lightly browned and the crust is golden. Allow to cool before slicing.
