Apple Crumble

With any good crumble, there needs to be as much topping as there is fruit filling. Those are the rules, dear friends. And I happen to be a rule follower.

This apple crumble has just the right balance of sweet, tender apples and buttery golden goodness on top. It's such a luscious fall dessert that's perfect for any ol' night of the week, especially if you want an easy alternative to homemade apple pie. The topping is full of walnuts, which I love because they toast in the oven and give the apple dessert such a terrific nutty flavor and crunch. Be sure to add a healthy pinch of salt, too, so you get those salty-sweet flavors going on. If you want to be extra naughty, drizzle some caramel sauce over each serving! And if you have any leftovers, eat it for breakfast the next day. Apples are a breakfast food, right? Thought so.

What's the difference between a crumble and a crisp?

The major difference is that crisps usually have oats in the topping and crumbles don't. Other than that, they're pretty similar fruit desserts. People even tend to use the names interchangeably. Call this one what you want—it's scrumptious either way!

What type of apples are best for crumble?

You want to use a firm type of apple that doesn't completely fall apart when it's baked. Any apples you'd use for apple pie like Honeycrisp, Granny Smith, or Braeburn, works great in apple crumble. You can use all the same variety or use a few different types, like half Honeycrisp, which are sweeter, and half Granny Smith, which have a more tart flavor.