Small Batch Apple Crumble with Whipped Greek Yogurt

This easy apple crumble recipe features a sweet but not-too-sweet crumble topping joined by homemade whipped Greek yogurt. And whether you call it a crumble or a crisp, this delightful small batch dessert recipe is delicious during the fall season or any time of the year.

This is my favorite fall dessert, hands down. Because who can go wrong with a super easy and delicious apple and cinnamon recipe in autumn? (Also true: I make this recipe year-round, not just in the fall.) 🙂

But also let's talk about the whipped Greek yogurt that takes this homemade apple crumble over the top. I predict you'll never want to use regular whipped cream or ice cream after you try this one. And the oatmeal topping is soft with just a little crunch, perfectly halfway between and apple crumble and an apple crisp.

🌿 Ingredients

Look for Golden Delicious or Honeycrisp apples if you can find them (both are great baking apples), but other varieties of apple will work too! I like to use plain whole milk Greek yogurt for the whipped yogurt (low-fat is also fine). Opt for unsalted butter, and feel free to use either light or dark brown sugar and old-fashioned or quick cooking oats.

See recipe card below for exact quantities.

🍳 Recipe

Small Batch Apple Crumble with Whipped Greek Yogurt

Allison Campbell

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This easy apple crumble recipe is a simple cozy dessert featuring fresh apples topped with a crisp oat crumble and homemade whipped yogurt.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 408

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the filling

• 2 ½ pounds apples about 4 large or 5 medium, or 2 ½ pounds (see notes)
• ⅓ cup packed brown sugar light or dark
• 2 tablespoons all-purpose flour or gluten free all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the topping

• ⅔ cup old-fashioned oats or quick cooking oats (see notes)
• ½ cup all-purpose flour or gluten free all-purpose flour (see notes)
• ⅓ cup packed brown sugar light or dark
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ¼ cup unsalted butter cold (½ stick), plus more for greasing

For the whipped Greek yogurt

• ⅔ cup plain Greek yogurt whole milk or low fat
• ⅓ cup heavy whipping cream
• 2 teaspoons granulated sugar or to taste
• ½ teaspoon vanilla extract

Equipment

• cutting board
• chef's knife
• mixing bowls
• mixing spoon
• whisk
• silicone spatula
• hand mixer or stand mixer
• 8-inch baking dish

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Method

 

1. Heat the oven to 350°F (177°C). Butter an 8" x 8" glass baking dish and set aside (a deep glass pie dish also works well.) Peel and chop the apples into bite-sized pieces, and place in a large bowl.
   2 ½ pounds apples
2. Add the rest of the filling ingredients to the apples and mix everything well to incorporate.
   ⅓ cup packed brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
3. In a separate medium bowl, gently mix the oats, flour, brown sugar, cinnamon and salt together with a whisk. Cube and add the cold butter, and use a pastry cutter or your hands to work everything into a crumbly mixture.
   ⅔ cup old-fashioned oats, ½ cup all-purpose flour, ⅓ cup packed brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt, ¼ cup unsalted butter
4. Pour the apple filling into an even layer in the greased baking dish and then sprinkle in the topping mixture using your hands to even everything out.
5. Bake for 45-50 minutes on a middle rack in the oven and remove once the topping is just browning and turning into a nice crisp.
6. Meanwhile, chill a clean mixing bowl and the whisk attachments from your mixer in the freezer for about 5 minutes. Remove them and add all of the whipped yogurt ingredients to the bowl, gradually increasing the speed on your mixer for about 2-3 minutes or until gentle peaks form. Do a taste test and blend in a little extra sugar if necessary.
   ⅔ cup plain Greek yogurt, ⅓ cup heavy whipping cream, 2 teaspoons granulated sugar, ½ teaspoon vanilla extract
7. Cool the apple crisp for at least 5 minutes once it's out of the oven, serve and top with whipped Greek yogurt, and enjoy!

Nutrition

Calories: 408kcalCarbohydrates: 69gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 119mgPotassium: 331mgFiber: 6gSugar: 46gVitamin A: 535IUVitamin C: 9mgCalcium: 79mgIron: 1mg

Notes

Apples: Look for Golden Delicious or Honeycrisp apples if you can find them (both are great baking apples), but any other varieties will work too.

Oats: Make sure you use certified gluten free oats in the case of Celiac disease or gluten sensitivity, to avoid cross contamination issues with wheat. I like Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats which is certified gluten free.

Gluten free: Substitute an all-purpose gluten free flour blend or almond flour for the flour, and see notes under oats above. I tested with Bob's Red Mill 1 to 1 Gluten Free Baking Flour and it worked well.

Grain free: To make apple crumble without oats, substitute finely chopped walnuts in place of the oats.

Storage: Store for up to 4 days in an covered container in the fridge. The whipped yogurt will also stay fresh for up to 4 days in an airtight container, but you may need to whip again for a few seconds (or use a whisk), as there may be some separation after a day or two.

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