Apple Crumble Tart

JUMP TO RECIPE PRINT RECIPE

This apple crumble tart is made with a buttery and crunchy crumble as the tart base and topping with tender spiced apples in the middle. It's a cozy and easy tart recipe to make this Fall season!

A slice of apple crumble tart and a scoop of ice cream on a vintage plate.

Jump to:

Notes from the baker
Why you'll love this recipe
Tools
Ingredient notes
Tips for making the best apple crumble tart
Storage
Frequently asked questions
More tart recipes to try
Recipe

Notes from the baker

Apple crumble or any dessert involving cooked or baked apples has to be one of my favourite things to eat in the Fall season. The apples become so soft and tender and the brown sugar and cinnamon coats them in a gooey jam. They're incredible on their own or wrapped in any kind of pastry.

This apple crumble tart is the ideal mix of that apple pie-like filling and double the amount of crumble than a classic apple crumble. Instead of only crumble on top, we're using the crumble as a tart shell on the bottom as well. If the crumble is your favourite part, this tart will be perfect for you!

Why you'll love this recipe

Crunchy crust and crumble topping. The buttery crumble adds texture and an amazing crunch.
Same recipe for both the tart shell and crumble topping. This is makes it super easy to make without fussing with a tart dough.
Tender apple filling. The soft and spiced apples taste just like apple pie filling.
Easy to make. Only a few ingredients needed and no tart dough to roll out.

An apple crumble tart on a wooden cake stand.

Tools

9" fluted tart pan - You'll need a tart pan with a removable bottom plate so that you can easily release the tart from the pan once it's baked and cooled.

Ingredient notes

As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.

Brown sugar - Using brown sugar in the crumble instead of the usual granulated sugar gives it a deeper, caramelized flavour.
All-purpose flour
Rolled oats - We're adding rolled oats to the crust and crumble for extra texture.
Unsalted butter
Vanilla extract
Apples - Use any firm and tart apple that you would use for an apple pie such as Honeycrisp, Granny Smith, or Ambrosia apples. Peel, core, and slice them. I like to also cut the slices in half so that they fit together better in the tart.
Cornstarch - Cornstarch helps absorb the juices cooking out of the apples and turns them into a jammy filling.
Lemon juice - Lemon juice adds a bit more tartness to the apple filling to cut through the sweetness but you can also substitute it with water just to help the apples cook and prevent them from drying out.
Ground cinnamon
Ground nutmeg

A slice of apple crumble tart being lifted above the rest of the tart with a cake server to show the apples inside.

Tips for making the best apple crumble tart

Take the time to press the crust into the pan. It's worth it to press the crust mixture into all the ridges of the pan and redistribute the dough from thicker areas to thinner areas for a perfect tart shell.
Chill the crust before filling and baking. The crust mixture will be very soft especially after working with it with warm hands. Chilling it until firm helps it bake evenly, hold its shape during baking, and prevent shrinking.
Cut the apple slices in half widthwise. Making this extra cut helps the apple slices fit together better inside the tart without as many gaps when the slices aren't as long.
Add enough apple slices until they slightly dome up above the tart. The apples will lose moisture and volume as they bake so you'll want to start with more apples if you want the finished tart to be flat.
Bake the tart with a pan underneath it to catch any leaks. The butter in the crust may leak out during baking or liquid from the apple filling may bubble up out of the tart. Having a pan underneath helps catch any leaks and also makes it easier to take the tart out of the oven.
Let the tart cool completely before releasing it from the pan but avoid chilling it. Once chilled in the fridge, the butter in the crust will solidify and stick to the pan, making it harder to remove.

A plate of a half eaten slice of apple crumble tart and melted ice cream with a fork.

Storage

This apple crumble tart can be stored in an airtight container or covered in the fridge for up to 3 days. Reheat it in a toaster oven or oven until warm before eating.

Leftovers can be frozen in an airtight container for up to 1 month. Thaw in the fridge overnight and reheat before serving.

Frequently asked questions

Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?

Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.

Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.