Name: Apple Crumble with Vanilla Ice Cream Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 6–7 medium apples (about 2.5 lbs / 1.1 kg), peeled, cored, and sliced or diced (mix tart and sweet varieties); 3 tablespoons pure maple syrup; 1 tablespoon fresh lemon juice; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract; 2 tablespoons cornstarch (or arrowroot powder); Pinch of salt; 1 cup (90g) old-fashioned rolled oats; ½ cup (60g) whole wheat flour or almond flour (for gluten-free); ⅓ cup (75g) chopped pecans (optional but recommended); ¼ cup (60ml) pure maple syrup; ¼ cup (55g) unsalted butter or coconut oil, melted; 1 teaspoon ground cinnamon; Pinch of salt; Vanilla ice cream (regular, low-fat, or dairy-free)

This easy healthy apple crumble features tender cinnamon-spiced apples naturally sweetened with maple syrup, topped with a crunchy oat-pecan streusel, and no refined sugar. Baked until golden and bubbly, it’s best served warm with creamy vanilla ice cream for the perfect balance of comfort and guilt-free indulgence.

Why You’ll Love This Recipe:

You’ll fall head over heels for this apple crumble because it delivers all the warm, nostalgic comfort of classic crumble without the heavy guilt. The filling bursts with juicy, cinnamon-kissed apples that soften beautifully in the oven, while the oat-pecan topping turns irresistibly crisp and buttery (with a healthier spin using less butter and nutrient-packed rolled oats).

It’s naturally sweetened primarily with maple syrup, keeping refined sugar out of the picture, so it feels lighter yet still deeply satisfying. Whether you’re feeding a crowd during fall gatherings, craving a cozy weeknight treat, or wanting a dessert that doubles as a breakfast option, this recipe is incredibly forgiving, quick to assemble, and universally adored. The contrast of hot, spiced apples against cold vanilla ice cream creates pure magic in every bite — expect lots of “mmms” and second helpings!

Yield: 8 servings

Apple Crumble with Vanilla Ice Cream Recipe

Warm cinnamon apples with crunchy oat topping, naturally sweetened, served with vanilla ice cream — easy healthy fall dessert bliss!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Apple Filling:

6–7 medium apples (about 2.5 lbs / 1.1 kg), peeled, cored, and sliced or diced (mix tart and sweet varieties)
3 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 tablespoons cornstarch (or arrowroot powder)
Pinch of salt

For the Healthy Crumble Topping:

1 cup (90g) old-fashioned rolled oats
½ cup (60g) whole wheat flour or almond flour (for gluten-free)
⅓ cup (75g) chopped pecans (optional but recommended)
¼ cup (60ml) pure maple syrup
¼ cup (55g) unsalted butter or coconut oil, melted
1 teaspoon ground cinnamon
Pinch of salt

To Serve:

Vanilla ice cream (regular, low-fat, or dairy-free)

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C) and lightly grease an 8x8-inch or 9x9-inch baking dish — this is where the magic starts!
Prep those gorgeous apples. Peel, core, and slice or dice your apples into even pieces so they bake uniformly. Toss them into a big bowl.
Flavor bomb the filling. Drizzle the maple syrup, lemon juice, cinnamon, vanilla, cornstarch, and salt over the apples. Stir gently until every piece is coated — your kitchen already smells like heaven!
Spread the love. Pour the apple mixture into your prepared baking dish and smooth it out evenly. Set it aside while you make the best part.
Mix up the crunchy topping. In a medium bowl, combine oats, flour, chopped pecans, cinnamon, and salt. Pour in the melted butter and maple syrup.
Get your hands in there! Use your fingers or a fork to mix everything until it forms moist, crumbly clusters — this is the fun part! It should look like delicious, clumpy granola.
Top it like a pro. Sprinkle the crumble mixture generously over the apples, covering every inch. Press lightly in spots for extra crunch.
Bake to golden perfection. Pop it in the oven for 35–40 minutes. Watch for bubbly edges and a deep golden topping — your home will smell incredible!
Patience is key. Remove from the oven and let it rest 10–15 minutes. The juices thicken and it becomes scoopable perfection.
Serve with joy! Scoop generous portions into bowls while still warm, add a big scoop of cold vanilla ice cream on top, and watch it melt into dreamy pools. Enjoy every cozy, healthy bite!

Notes

This recipe keeps added sugars low while maximizing natural apple sweetness — perfect for feel-good indulgence. Use dairy-free ice cream and coconut oil for a fully vegan treat. The crumble is best enjoyed the day it's made but reheats beautifully.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 353Total Fat 16gSaturated Fat 5gUnsaturated Fat 11gCholesterol 17mgSodium 5mgCarbohydrates 48gFiber 7gSugar 9gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use a mix of tart (Granny Smith) and sweet (Honeycrisp or Pink Lady) apples for the best flavor balance and texture.
Don’t skip tossing the apples in lemon juice — it prevents browning and adds a bright note.
For extra crunch, add a handful of chopped nuts to the topping and bake on the top rack for the last 5–10 minutes.
If your topping looks too dry, add 1–2 extra teaspoons of melted butter or coconut oil.
Let the crumble rest 10–15 minutes after baking so the juices thicken slightly for cleaner scoops.
Taste your apples before baking — if they’re very tart, add an extra tablespoon of maple syrup.

Ingredients Notes:

Fresh apples form the juicy heart of this dessert — choose firm, flavorful varieties that hold their shape during baking. Maple syrup replaces refined sugar, bringing subtle caramel notes and keeping the recipe naturally sweetened and lower in processed ingredients. Rolled oats (old-fashioned, not instant) create that signature hearty, crunchy topping full of fiber.

Pecans add rich, nutty flavor and healthy fats, but feel free to swap them. A touch of butter (or coconut oil for dairy-free) binds the crumble while keeping it lighter than traditional recipes loaded with butter. Cinnamon and vanilla enhance the cozy warmth without overpowering the natural apple taste.

Lemon juice brightens everything and prevents oxidation. Cornstarch (or arrowroot) thickens the apple juices into a luscious sauce instead of a watery filling.

Variations and Substitutions:

Make it gluten-free by using certified gluten-free rolled oats and swapping all-purpose flour in the topping for almond flour, oat flour, or a 1:1 GF blend. For a vegan version, replace butter with coconut oil or vegan butter and serve with dairy-free vanilla ice cream.

Nut-free? Skip pecans and use extra oats or sunflower seeds. Switch up spices — add nutmeg, ginger, or pumpkin pie spice for deeper fall flavor. Use honey instead of maple syrup (same amount), or try mashed banana for even more natural sweetness.

For lower fat, reduce butter to 3 tablespoons and add a splash of milk to moisten the topping. Individual portions bake perfectly in ramekins (reduce time to 25–30 minutes). Add berries (blueberries or raspberries) to the apples for a vibrant twist.

Storage Options:

Store leftover crumble (without ice cream) covered in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave for 45–60 seconds or in a 350°F (175°C) oven for 10–12 minutes until warm. For longer storage, freeze baked crumble in an airtight container for up to 2 months — thaw overnight in the fridge and reheat before serving. The topping stays surprisingly crisp when reheated!