Easy Old-Fashioned Apple Cinnamon Crumb Cake

Apple Cinnamon Crumb Cake is a simple and fragrant dessert, perfect for autumn, made of a shortcrust pastry case and a super delicious filling of caramelized apples. It is an even easier and quicker variant of the apple cake and tart, ideal for breakfast and a snack for the whole family.

To bring it to the table, simply combine all the ingredients for the shortcrust pastry in a bowl and knead them with your fingertips until you obtain lots of crumbs: about half are compacted on the bottom of a springform pan lined with baking paper, while the remaining ones will be distributed on the surface of the filling, obtained by gently cooking the diced apples in a pan with the sugar and powdered cinnamon.

A golden dessert with a melting heart, also excellent to propose as  a dessert at a dinner with special guests, perhaps accompanied by a scoop of vanilla ice cream and a glass of fortified wine.

What is Apple Cinnamon Crumb Cake?

Apple crumb cake is a comforting dessert that combines juicy, spiced apples with a crumbly, buttery topping reminiscent of streusel. Originating from traditional Italian and European baking, this cake's roots are often tied to the concept of “sbriciolare,” or “to crumble.” In Italy, crumb cakes often use simple ingredients, like flour, butter, and sugar, creating a rustic dessert designed to highlight seasonal fruits like apples. The appeal of a crumbly topping on a soft, fruit-filled cake has made this style popular worldwide, with German, Austrian, and Italian variations each lending their unique touch.

In Italy, sbriciolata is often made with a crumbly crust both on top and bottom, creating a delightful contrast to the tender, spiced apples within. Over time, variations of apple crumb cake have flourished, with adaptations that include berries, pears, or a mix of warming spices, perfect for highlighting the flavors of fall and providing a cozy, nostalgic treat.

Pro Tips for The Best Apple Cinnamon Crumb Cake

• Choose firm, tart apples like Granny Smith or Honeycrisp to hold their shape and balance the sweetness of the crumb topping.
• When preparing the crumb topping, mix until just combined to keep it crumbly and avoid a dense texture.
• While cinnamon is classic, a pinch of nutmeg or cloves can add extra warmth and depth.
• If your crumb mixture feels too soft, a quick chill in the fridge helps firm it up, making it easier to sprinkle evenly over the cake.
• Look for a golden-brown crumb topping to ensure a crunchy texture. If the top browns too quickly, cover loosely with foil and continue baking.
• Allow the cake to cool for easier slicing and to let flavors settle—it's worth the wait!

Apple Crumb Cake Vs. Coffee Cake

Apple crumb cake and coffee cake are both tender cakes with a crumbly topping, but they differ in ingredients and purpose. Apple crumb cake typically includes a layer of spiced apples beneath the crumb, adding moisture and a fruity, autumnal flavor. Coffee cake, on the other hand, may or may not contain fruit and often features a cinnamon-spiced crumb topping and, sometimes, a streusel layer in the middle.

What Are The Best Apples for This Recipe?

The best apples for apple crumb cake are firm, tart varieties like Granny Smith, Honeycrisp, or Braeburn. These apples hold their shape well during baking and offer a tangy contrast to the sweet, buttery crumb topping, creating a perfect balance of flavors and textures.

Can I Add Other Spices to The Apple Mixture?

Yes, you can! In addition to cinnamon, try adding a pinch of nutmeg, cloves, or allspice for extra warmth and depth, enhancing the cozy, spiced flavor of the cake.

Why is My Dough so Crumbly?

The dough for apple crumb cake is intentionally crumbly to create a crisp, textured topping. If it’s too dry or crumbly to hold together, it may need a bit more moisture—try adding a touch more butter to help the crumbs bind without losing their signature texture.

Can I Add Some Toppings, Too?

Of course! Chopped nuts like walnuts or pecans, a drizzle of caramel, or a dusting of powdered sugar can all add extra flavor and texture, enhancing the cake’s appeal without overpowering the apple and crumb layers.

Can I Omit the Crumb Top Entirely?

Yes, you can omit the crumb top, though the texture and flavor will be different. Without the crumb, the cake will be simpler and softer, more like a traditional apple cake. If you prefer a lighter version, you might sprinkle powdered sugar on top after baking for a touch of sweetness.

Can I Make This Apple Cinnamon Crumb Cake Ahead?

It actually tastes even better the next day as the flavors meld. Just store it tightly covered at room temperature for up to two days, or refrigerate for longer freshness. Reheat slices in the oven for a few minutes to revive the crumb’s crispness before serving.

Does Crumb Cake Freeze Well?

Yes, apple crumb cake freezes well! Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to three months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven to restore its crumbly texture.

More Apple Recipes You'll Go Crazy For!

Classic English Apple Crumble

Classic Apple Crisp

Apple Crumble Cheesecake

Dutch Apple Pie

Apple Cobbler

Italian Apple Cake

Classic Apple Pie

How to Store Apple Cinnamon Crumb Cake

The apple crumble can be stored at room temperature, under a glass bell jar, for a maximum of 4 days.

How to Make Apple Cinnamon Crumb Cake

Peel the apples, cut them into cubes and transfer them to a pan with the sugar.

Also add the cinnamon and the lemon juice.

Cook for about 15 minutes, stirring often with a wooden spoon, until the apples are soft and dry. Set aside and let cool completely.

While the filling is resting, take care of the shortcrust pastry: collect the flours, yeast, egg, salt, sugar and cold butter cut into cubes in a bowl.

Quickly mix the ingredients with your fingertips until the mixture becomes crumbly, then place it in the fridge for 15 minutes.

Once the cooling time has elapsed, transfer half of the shortcrust pastry mixture onto the base of a 20cm diameter springform pan lined with baking paper, then compact it well with your hands.

Press the pastry along the edges with your fingers too.

Cover the shortcrust pastry base with the soft apples.

Complete with the rest of the dough, crumbling it over the entire surface without compacting it.

Place the crumble in the fridge while the oven heats to 356°F (180°C).

When the oven is hot, cook the crumble for about 35-40 minutes, until it is golden brown on the surface, then take it out of the oven and let it rest for at least 1 hour before serving.

Enjoy!