Apple, Oat & Brown Sugar Breakfast Crumble

20 minutes, plus 35-40 minutes baking and 10 minutes resting · Serves 4-6

a warm apple breakfast crumble with a crisp oat and brown sugar topping

Golden oats, cinnamon apples, rain outside.

A note from Essy: Assemble the apple layer and crumble topping separately the evening before, cover and refrigerate, then scatter and bake in the morning. Leftovers are particularly good reheated for breakfast the next day.

Ingredients

• For the apples:
• 700 g prepared apple weight, about 5-6 medium apples, peeled, cored and cut into 2 cm pieces
• 1 tbsp fresh lemon juice
• 1 tbsp soft light brown sugar
• 1 tbsp cornflour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• pinch of fine sea salt
• For the oat crumble:
• 100 g jumbo rolled oats
• 80 g plain flour
• 70 g soft light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 90 g cold unsalted butter or lactose-free butter, cut into small cubes
• To serve:
• thick natural or Greek-style yoghurt, lactose-free if needed
• a little extra cinnamon, optional

Method

1. Heat the oven to 190°C conventional / 170°C fan. Lightly butter a 1.5-litre baking dish, approximately 20 x 24 cm.
2. Put the prepared apples into the dish. Add the lemon juice, brown sugar, cornflour, cinnamon, vanilla and salt, then toss until every piece is lightly coated. Spread the apples into an even layer.
3. Add the oats, flour, brown sugar, cinnamon and salt to a large bowl. Mix briefly with your fingertips.
4. Add the cold butter. Rub it into the dry ingredients until the mixture forms uneven crumbs, leaving a few small pieces of butter visible. The topping should feel loose and craggy rather than fine or compact.
5. Scatter the crumble evenly over the apples without pressing it down.
6. Bake for 35-40 minutes, until the topping is deeply golden, the juices are bubbling around the edges and a small knife slides easily into the apples.
7. Leave the crumble to rest for 10 minutes. Serve warm with cold thick yoghurt and, if you like, the lightest dusting of cinnamon.

• Make ahead:Prepare apples and topping separately the night before.
• Keep:Refrigerate covered for up to 3 days. Reheat the whole dish at 160°C / 140°C fan for 15-20 minutes.
• Allergens:Contains gluten and milk. Lactose-free dairy remains a milk allergen.

• ♡ Keep the topping loose and craggy.
• ♡ Never press the crumble down over the apples.
• ♡ Rest for 10 minutes before serving with cold yoghurt.

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 30 August 2026 · Updated 3 August 2026

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