A delicious apple crumble tart made with a buttery shortcrust pastry, a warmly spiced apple filling, and a golden, crunchy crumble topping. This tart balances sweetness and tart apple flavor for a dessert that works for everyday family meals and special occasions alike. Serve it warm with vanilla ice cream or a spoonful of whipped cream for extra indulgence.
Apples are a classic dessert fruit, and they shine in many forms — from empanadas and Dutch apple cake to custard pie. This recipe takes the familiar apple pie flavors and presents them in tart form, giving the filling a crisp, shallow shell and a generous crumb topping that contrasts wonderfully with tender, cinnamon-scented apples.
The tart is versatile: serve it warm or at room temperature, slice it for breakfast alongside coffee, or present it as the centerpiece for a holiday table. The shortcrust pastry is simple to make and yields a rich, flaky base; the crumble topping adds texture and browning that completes the dish.
Why You Will Love This Tart
- Everyday pantry ingredients — aside from fresh apples, most ingredients are staples you likely have on hand.
- Homemade crust — it takes only a few minutes to prepare and gives the tart a tender, buttery foundation.
- Balanced flavors — sweet and tart apples pair perfectly with a buttery crumble and a touch of cinnamon.
- Flexible serving options — delicious warm with ice cream, or enjoyed cold; it also makes a delightful brunch treat.
Ingredient Notes
- Shortcrust pastry — an easy, buttery shortcrust yields the best texture. Combine flour, sugar, salt, cold butter, egg yolk, water and a touch of vanilla for a flaky crust.
- Sugars — granulated sugar sweetens the filling while light brown sugar adds depth to the crumble topping.
- Cornstarch — a small amount helps thicken the apple filling as it bakes, giving a syrupy but not runny texture.
- Cinnamon — ground cinnamon enhances the apples; add sparingly so the apple flavor still shines through.
- Apples — choose apples that hold shape and offer a little tartness, such as Granny Smith. Other firm varieties like Honeycrisp or Pink Lady also work.
- Butter — unsalted butter enriches both the filling and the crumble topping.
- Lemon juice — brightens the filling and prevents the apples from browning before baking.
- Vanilla extract and salt — a little vanilla lifts the overall flavor and a pinch of salt balances the sweetness.
- Oats — rolled oats in the crumble add texture and a pleasant nutty note; substitute crushed nuts or graham crumbs for a different texture if desired.
Ingredient Swaps
You can adapt the recipe to dietary needs or ingredient availability:
- Use store-bought crust in place of homemade pastry for convenience.
- Swap between granulated and brown sugar, or use your preferred ratio for sweetness.
- Use Honeycrisp or Pink Lady if you prefer a sweeter apple.
- To make the tart dairy-free, substitute vegan butter or coconut oil for the butter in both filling and crumble.
- If you avoid oats, replace them with chopped nuts or crushed crackers for the crumble topping.
How to Make an Apple Crumble Tart
The full ingredient list and step-by-step instructions are provided in the recipe card below.
Step 1: Combine the dry ingredients in a food processor and pulse. Add cold butter and pulse until the mixture resembles coarse meal.
Step 2: Mix egg yolk, ice water and vanilla; add and pulse just until the dough begins to clump. It should still be crumbly with large bits.
Step 3: Turn the dough onto a lightly floured surface, form it into a ball, flatten it into a disk, wrap and chill for at least one hour.
Step 4: Roll the chilled dough to a thickness of about 1/8 to 1/4 inch, large enough to line a 9-inch tart pan.
Step 5: Press the dough into the tart shell, trim the edges, cover and chill for at least 30 minutes to firm up.
Step 6: In a large bowl, toss diced apples with sugar, cornstarch, cinnamon, melted butter, lemon juice, vanilla and a pinch of salt until evenly coated.
Step 7: Spread the apple filling evenly into the chilled tart shell.
Step 8: Combine flour, oats and brown sugar for the crumble; stir in melted butter until coarse crumbs form. Sprinkle evenly over the apples.
Step 9: Bake at 375°F (190°C) for about 45–50 minutes, until the topping is golden and the filling is bubbling. If the top darkens too quickly, tent loosely with foil.
Step 10: Let the tart cool and rest for at least an hour so the filling sets before slicing.
Tart FAQs
The main differences are texture and assembly. Pie crusts are typically flaky, light and tender; tart crusts are richer, firmer and more crumbly. Pies often have a top or double crust and are served in the dish they were baked in, while tarts are baked in a shallow pan and usually removed from the pan for serving.
Granny Smith apples are a reliable choice because they hold shape and contribute a pleasant tartness. If you prefer a sweeter filling, try Honeycrisp, Gala or Pink Lady.
Brush the tart base lightly with egg white before adding the filling to create a seal. Also preheating a baking sheet on the oven rack and placing the tart on it helps the bottom cook faster and prevents sogginess.
Yes. This recipe adapts well to smaller tart pans or a muffin tin for individual servings; adjust baking time accordingly.
Yes. Store the unbaked crust, prepared apple filling and crumble topping separately in the refrigerator, then assemble and bake when ready for best results.
Store leftovers covered in the refrigerator for 3–4 days. Reheat slices briefly in the oven or microwave. You can also freeze the tart for up to three months.
Pro Tips / Recipe Notes
- Use cornstarch rather than flour to thicken the filling for a clearer, syrupy texture.
- Go easy on the cinnamon so the apple flavor remains the star.
- Preheat a baking sheet on the oven rack and bake the tart on it to help brown and crisp the bottom crust more quickly.
- If the crumble browns too fast, cover the tart loosely with aluminum foil for the remaining bake time.
- Allow the tart to cool and rest at least an hour before slicing so the filling sets and is not runny.
Other Recommended Dessert Recipes
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Chocolate Raspberry Tart
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Peach Mango Pie
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Oreo Tart
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Apple Crumble Tart
Special Equipment Needed
- 9-inch tart pan
Ingredients
Shortcrust Pastry
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ¼ sticks unsalted butter, cut into cubes (10 tbsp)
- 1 egg yolk
- 2 tablespoons ice cold water
- 1 teaspoon vanilla extract
- Egg white for wash
Apple Filling
- ¾ cup granulated sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- ½ teaspoon cinnamon
- 2 ½ lbs Granny Smith apples, peeled, cored and diced small
- 2 tablespoons unsalted butter, melted
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Crumb Topping
- ¾ cup all-purpose flour
- ¾ cup old fashioned oats
- ⅔ cup light brown sugar
- 6 tablespoons unsalted butter, melted
Instructions
- In a food processor, pulse flour, sugar and salt to combine. Add cold butter and pulse until mixture resembles coarse meal (about 15 pulses).
- Whisk egg yolk, ice water and vanilla in a small bowl. Add to the processor and pulse until the dough just starts to clump together; do not overwork it.
- Turn the dough onto a lightly floured surface, form a ball, flatten into a disk, wrap and chill for at least 1 hour or up to 3 days.
- Roll the chilled dough to fit a 9-inch tart shell. Press into the pan, trim the edges, cover and chill for 30 minutes until firm.
- Preheat oven to 375°F (190°C). For the filling, mix sugar, cornstarch and cinnamon. Add apples, melted butter, lemon juice, vanilla and salt; toss to coat.
- For the crumble, combine flour, oats and brown sugar, then stir in melted butter until coarse crumbs form.
- Brush the tart base with egg white to help prevent sogginess. Add the apple filling, then spread the crumble topping evenly over the apples.
- Bake 45–50 minutes until the topping is golden and the filling is bubbling. If the top browns too quickly, cover loosely with foil. Let the tart rest at least one hour before slicing.
Notes
- Cornstarch yields a clearer, syrupy filling compared with flour.
- Use cinnamon sparingly to let the apple flavor come through.
- Preheating a baking sheet and baking the tart on it helps crisp the bottom crust.
- Tent with foil if the crumble browns too soon.
- Allow the tart to rest so the filling sets for clean slices.
Nutrition
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