This Easy Apple Crumble recipe comes together quickly and delivers a warm, fragrant, apple-packed dessert that could rival apple pie. The buttery, crunchy graham cracker “crust” combined with toasted marshmallows takes this crumble to the next level.
Easy Apple Crumble with Graham Crackers
When apple season arrives, it’s the perfect time to bake, but busy schedules can make lengthy recipes unappealing. This apple crumble delivers the bubbly, spiced apple filling you’d expect from a homemade pie without the work of rolling dough.
The topping is a graham cracker “crust” made from finely crushed crackers, melted butter and a touch of flour and sugar. Pressed over the apple filling, it bakes into a crisp, buttery layer. Once baked, the crumble is finished with a single layer of jumbo marshmallows that are toasted until golden—bringing a playful s’mores-like touch to a classic apple dessert.
Choosing the Best Apples for Apple Crumble
Pick crisp apples that balance sweetness and tartness. Honeycrisp and Pink Lady work wonderfully, while Granny Smith adds a bright, tart bite that pairs well with the sweet topping. Braeburns are another choice—when cooked they can develop a slightly pear-like note, which some bakers enjoy.
Does the Apple Peel Matter?
Peeling is a matter of preference. Leaving the peel on adds color and texture, but peeling gives a more uniform, tender filling. If you keep the peel, choose unwaxed apples or remove any wax and wash them thoroughly.
Recipe Ingredients
For the Apple Filling:
- Apples: About 4 to 5 cups, cored, peeled (optional) and diced.
- Brown Sugar: For sweetness; raw sugar can be substituted.
- All-Purpose Flour: A small amount to thicken the filling as it bakes.
- Salt: A pinch to balance flavors.
For the Topping:
- Graham Crackers: One sleeve (about 9 sheets), crushed to fine crumbs.
- All-Purpose Flour: To help bind the crumbs into a crust.
- Brown Sugar: Or raw sugar for sweetness.
- Salt: A small amount.
- Butter: About 6 tablespoons, melted.
- Vanilla Extract: Pure vanilla for best flavor.
- Jumbo Marshmallows: 16–20, halved crosswise for toasting.
How to Make Graham Cracker Apple Crumble
- Preheat: Heat oven to 350°F (175°C).
- Combine the filling: In an 8- or 9-inch baking dish, toss diced apples with brown sugar, flour and a pinch of salt until evenly coated. Set aside.
- Make the topping: In a bowl, mix graham cracker crumbs, flour, brown sugar and salt. Whisk melted butter with vanilla, then stir into the dry mixture until the crumbs are evenly moistened.
- Assemble: Spread the graham cracker mixture over the apples, pressing lightly with the back of a spoon or your hands to form an even layer.
- Bake: Bake for about 25 minutes, until the crust is golden and the filling is bubbling.
- Toast marshmallows: Switch the oven to BROIL. Arrange marshmallow halves in a single layer over the crust and broil 3–4 minutes until golden brown—watch closely to prevent burning.
- Rest and serve: Let cool 5–7 minutes before serving warm or at room temperature.
How to Perfect the Crumb Topping
- Crush finely: Process the graham crackers until very fine so the topping forms a cohesive crust rather than a chunky streusel.
- Mix thoroughly: Combine the melted butter and vanilla into the dry ingredients well so the crumbs hold together when pressed.
- Press gently: Press the crumb mixture evenly over the fruit. Lightly wet your hands if the mixture sticks while forming the crust.
Tips for Serving Apple Crumble
- Serve with a scoop of vanilla ice cream for a classic pairing—though the toasted marshmallows add plenty of sweetness on their own.
- Enjoy slightly warm so the filling is soft and the marshmallows remain gooey on top.
How to Store and Reheat Leftovers
- Store leftovers covered in the refrigerator for up to 3 days.
- To freeze, portion the crumble into airtight freezer bags or containers and freeze for up to 6 months. Vacuum sealing or double-wrapping helps prevent freezer burn.
- To reheat, thaw overnight in the refrigerator if frozen. Bake in an oven-safe dish at 350°F for about 30 minutes until warmed through. Let rest 10 minutes before serving.
Ingredients
For the Fruit:
- 4 to 5 cups cored, peeled and diced apples (about 4 large apples)
- 1/4 cup brown sugar
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
For the Topping:
- 1 sleeve (9 sheets) graham crackers, crushed to fine crumbs
- 1/4 cup all-purpose flour
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 16 to 20 jumbo marshmallows, halved crosswise
Instructions
- Preheat oven to 350°F (175°C).
For the Fruit:
- In an 8- or 9-inch baking dish, combine diced apples, brown sugar, flour and salt. Toss to coat and set aside.
For the Topping:
- In a bowl, mix graham cracker crumbs, flour, brown sugar and salt.
- Whisk melted butter with vanilla and stir into the dry mixture until evenly moistened.
- Spread the crumb topping over the fruit and press to form an even layer.
- Bake 25 minutes, until the crust is golden and the filling bubbles.
- Remove from oven and set to BROIL. Arrange marshmallow halves in a single layer on top.
- Broil 3–4 minutes until marshmallows are toasted and golden—watch closely to avoid burning.
- Let cool 5–7 minutes, then serve warm or at room temperature.
Nutrition
Nutrition information is an estimate and provided as a courtesy. Values may vary based on ingredients and portion sizes.
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