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    Home » Recipes » Pies

    Apple Crumble Tart

    Published: Oct 18, 2022 by brooke · This post may contain affiliate links · Leave a Comment

    83 shares
    Jump to Recipe

    This apple crumble tart is bursting with so much warmth from the cinnamon cookie crust, brown sugar cinnamon coated apples, and the buttery crumble top. Serve with a scoop of vanilla ice cream or whipping cream for the perfect dessert.

    a single slice of apple crumble tart on a plate with ice cream on top.

    Apple crumble tart is the perfect solution when you're craving an apple dessert, but don't want to make a pie. This tart has such a forgiving and easy crust and with a crumble top you don't have to do any lattice work on top. Not to mention it tastes absolutely amazing and perfect for Fall.

    If you're looking for other crumble recipes you should try my peach mango crumble pie, my apple strawberry crumble or my blackberry and apple crumble.

    the apples cut and placed inside the tart crust before being topped with the crumble.

    WHY YOU WILL LOVE THIS

    EASY TO MAKE: I love making tarts when I don't want to put all the effort into a pie. They're a lot less work with the same great taste.

    SWEET & TART: The tartness of the apples pairs so well with the sweetness from the crust and topping.

    CRUMBLE TOP: This buttery, sugary top is so good. I want to put it on everything.

    INGREDIENT NOTES

    • BUTTER: Make sure butter is room temperature for the crust.
    • EGG: Make sure egg is room temperature.
    • APPLES: I like to use a mix of apples for different tastes and textures. Pink lady, honey crisp, envy and granny smith are my favorites.
    • LEMON: This is to help the apples from browning and to bring out the flavor in the apples.
    • BROWN SUGAR: I love using dark brown sugar in this, but light is fine also.
    • FLOUR: If you have a scale weighing your flour is best, if not, lightly spoon it into the measuring cup.
    all the ingredients to make an apple crumble tart.

    STEP BY STEP INSTRUCTIONS

    STEP ONE: Start by making the tart crust. In a medium bowl mix together butter and sugar. Add egg and mix again. Add salt, cinnamon and flour and mix til combined. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.

    crust in the bowl after mixing.
    crust wrapped and ready to chill.

    STEP TWO: On a floured surface roll tart dough into a large circle, this dough is very forgiving, so don't stress if it breaks a bit, just push it back together. Move dough into a 9" tart pan and trim off at the top of the pan (I like to just run my fingers over it). Place in the freezer for at least 15 minutes while making apple filling and crumble top.

    tart crust rolling out.
    tart crust in pan.

    STEP THREE: Make the Filling: Peel and cut apples into very thin slices. Add apple to a large bowl. Add juice from half a lemon and toss apples. Add brown sugar, flour, cinnamon, nutmeg, cloves and salt. Toss together gently until all of the fruit is covered with sugar mixture. Set aside while you make the crumble topping.

    apples cut and in a bowl.
    apples mixed with spices and sugar.

    STEP FOUR: Make the Topping: In a bowl, combine flour, sugar, cinnamon and salt. Add melted butter and mix until incorporated, I like to use a fork to get it all together.

    crumble top before mixing.
    crumble top ready.

    STEP FIVE: Take tart crust out of the freezer. Lay apples inside, trying to push into place so that there isn't much space in-between. Place crumble in smaller and large clumps on top of apple filling. I like to press it all down so I'm certain it will stick.

    STEP SIX: Place tart pan on a cookie sheet so no crumble falls, or liquid seeps into the oven. Bake for 40-50 minutes, or until topping becomes golden brown. Allow to cool completely before serving. This will take about 6 hours.

    apples placed in the tart.
    apple crumble tart before baking.
    apple crumble tart after baking.

    EXPERT BAKING TIPS

    Cutting the apples very thin helps to ensure that they cook up properly, and also helps to layer them closer together which means you won't have empty space once you cut in after baking.

    Make sure to place your tart pan on a baking sheet so that any juice doesn't seep out from the open bottom, and any crumble pieces don't fall to the bottom of the oven when baking.

    FAQ

    Can I make this in a pie plate instead of a tart pan?

    Yes, this would be fine cooked in a pie plate instead. Keep in mind a tart pan is not as deep, so don't use a deep dish.

    Could I make a graham cracker crust instead?

    Yes, this would be great with a graham cracker or biscoff cookie crust as well.

    Can this tart be made gluten free?

    Yes, you would need to sub gluten free flour in all of the layers.

    side view of the whole apple crumble tart on a serving plate.

    STORING

    This apple crumble tart will remain fresh for up to 5 days if stored in the fridge. Cover with plastic wrap, or in an airtight container. This can also be stored in the freezer for up to 3 months.

    OTHER APPLE DESSERTS TO TRY

    Cinnamon Rolls with Apple Pie Filling

    Apple Cider Sugar Cookies

    Apple Fritter Bread

    a single piece of apple crumble tart on a pie server to see the stacks of apples.

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

    Make sure to leave a star review below!

    a single slice of apple crumble tart on a plate with ice cream on top.

    Apple Crumble Tart

    brooke
    This apple crumble tart is bursting with warm flavors from the cinnamon cookie crust, brown sugar cinnamon coated apples, and the buttery crumble top. Serve with a scoop of vanilla ice cream or whipping cream for the perfect dessert.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    cool 6 hours hrs
    Total Time 7 hours hrs
    Course Dessert
    Cuisine American
    Servings 10
    Calories 389 kcal

    Ingredients
     
     

    Cinnamon Cookie Crust:

    • ½ cup butter room temp
    • ⅓ cup granulated sugar
    • 1 large egg room temp
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon
    • 1½ cups all-purpose flour

    Apple Filling:

    • 4 large apples peeled and sliced thin
    • 1-2 tablespoon lemon juice half a lemon
    • ¼ cup dark or light brown sugar
    • 2 tablespoon flour
    • 1 teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • ⅛ teaspoon cloves

    Crumble Top:

    • ⅔ cup all-purpose flour
    • ½ cup dark or light brown sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 6 tablespoon butter melted and cooled

    Instructions
     

    • Start by making the tart crust. In a medium bowl mix together butter and sugar. Add egg and mix again. Add salt, cinnamon and flour and mix til combined. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
    • On a floured surface roll tart dough into a large circle, this dough is very forgiving, so don't stress if it breaks a bit. Move dough into a 9" tart pan and trim off at the top of the pan (I like to just run my fingers over it). Place in the freezer for at least 15 minutes while making apple filling and crumble top.
    • Preheat oven to 350 F.
    • Make the Filling: Peel and cut apples into very thin slices. Add apple to a large bowl. Add juice from half a lemon and toss apples. Add brown sugar, flour, cinnamon, nutmeg, cloves and salt. Toss together gently until all of the fruit is covered with sugar mixture. Set aside while you make the crumble topping.
    • Make the Topping: In a bowl, combine flour, sugar, cinnamon and salt. Add melted butter and mix until incorporated, I like to use a fork to get it all together.
    • Take tart crust out of the freezer. Lay apples inside, trying to push into place so that there isn't much space in-between. Place crumble in smaller and large clumps on top of apple filling. I like to press it all down so I'm certain it will stick.
    • Place tart pan on a cookie sheet so no crumble falls, or liquid seeps into the oven. Bake for 40-50 minutes, or until topping becomes golden brown. Allow to cool completely before serving. This will take about 6 hours.

    Notes

    This can be stored in the refrigerator for 2-3 days depending on how long it takes to enjoy.
    I like using a combination of apples such as pink lady, honey crisp, envy and granny smith. 

    Nutrition

    Calories: 389kcalCarbohydrates: 57gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 257mgPotassium: 163mgFiber: 3gSugar: 32gVitamin A: 570IUVitamin C: 5mgCalcium: 36mgIron: 2mg
    Keyword apple crumble, apple crumble tart
    Tried this recipe?Let us know how it was!

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