This quick and easy Apple Crumble Tart is a show stopper. It is filled with spiced apples, wrapped in a crisp shell, and topped with a buttery crumble topping. There is no chilling and no peeling or cooking the apples ahead of time. This recipe comes together as quick as your hands can make it.
If you are looking for more apple recipes try my Apple and Plum Crumble Bars, Apple Cider Mule Mocktail, or Apple Butter BBQ Sauce. You will also love this Irish Apple Cake.
I absolutely love making pies and tarts, but I have to be honest … sometimes I just do not have the patience for them. All the chilling and rolling and fussing for hours when I could be spending time with my family.
This Apple Crumble Tart is the complete opposite (don’t let the three elements fool you). It takes significantly less time than other recipes out there and it has a beautiful show stopping design that will WOW all who eat your tart.
Quick Video Tutorial:
This Will Be The Quickest Apple Tart You Ever Make
- There is no peeling your apples. This cuts down on time, adds beautiful red color to the tart, and adds nutrients from the peels. You could peel them if you want to though.
- There is no kneading, no rolling, and no blind baking the tart shell. Just combine everything together and press it into your tart pan.
- There is no cooking the apples before putting the tart in the oven. A lot of recipes want you to cook the apple filling on the stove top, not this one. Toss the apple filling together and then arrange the apples in your tart.
- There is no chilling. Most recipes require chilling the tart shell or chilling the entire tart before it is bakes but this one does not. Pop it in the oven right after you are done constructing it.
Ingredients for Apple Crumble Tart
This recipe has 9 simple ingredients and the best part is they are all basic pantry ingredients, except for maybe the apples. But if you are like me you always have a bag of apples in the refrigerator.
- Flour: All- purpose unbleached flour works best. This recipe has not been tested with other types of flours so I cannot recommend.
- Brown Sugar: You can use either light or dark, whatever you have on hand. Dark brown sugar will have a more rich, caramel like notes.
- Salt: Omit the salt if you are using salted butter.
- Unsalted Butter: If all you have is salted butter, just omit adding more salt. You will need two sticks total, part will be melted and slightly cooled, part will be softened, and part will be cold and cubed.
- Cinnamon and Nutmeg: These spices add so much delicious flavor to the tart. You can also use Pumpkin Pie Spice in their place.
- Apples: Keep the peels on, but remove the cores. They should be thinly sliced. Remember the thicker they are, the longer they will take to bake. As for the type of apple, I use Fuji apples but Gala, Pink Lady, Honey Crisp, and even Granny Smith apples work great.
- Apple Cider Vinegar: Most recipes call for lemon juice but apple cider vinegar is superior! It adds a tang and sour to the sweet jammy filling as it bakes down.
- Vanilla Extract: This adds flavor and depth to the apples. As they cook it gives the jam vanilla flavor.
How to Make Apple Crumble Tart
This is a short summary of the steps, the recipe card below will have more details.
- Rub together the crumble (softened butter, flour, brown sugar, cinnamon, nutmeg, and salt) and pop it in the freezer.
- Toss together the apple filling (apples, brown sugar, apple cider vinegar, cinnamon, nutmeg, vanilla extract) and set it aside.
- Combine the tart shell to make a dough (flour, brown sugar, salt, and melted butter).
- Press the dough mixture into your tart pan.
- Arrange the apple slices to make your design and then scatter the cold butter cubes. You can also throw the apple slices into the tart shell if you do not want to take the time arranging them.
- Sprinkle the crumble around the perimeter of the pie so you can still see your design.
- Bake for an hour or until golden brown and bubbly.
- Cool until room temperature.
- Slice and serve.
Optional Toppings for Apple Crumble Pie
Once your tart is baked, jazz up the flavors by adding a delicious topping. Some examples include:
- Caramel Drizzle
- Vanilla Ice Cream. I like this Vitamix Ice Cream recipe.
- Butterscotch Topping
- Whipped Cream
- Cream of Coconut
Frequently Asked Questions (FAQ’s)
There are a lot of different apples you can use. I recommend using a firmer apple like Fuji apples but Gala, Pink Lady, Honey Crisp, and even Granny Smith apples work great.
It is important to cut your apples evenly and in very thin slices. The thickness of your apple slices will dictate how long your tart takes to bake. I start off by cutting on both sides of the apple core (almost as if you are cutting the apple in half but not coming near the core). Then I take those halves and cut thin vertical slices.
Not at all, I think this is personal preference. Keeping the peel on the apple cuts down on the time spent making your tart and it also adds nutrients. But if you prefer to peel your apples go for it.
The apples are healthy but the two sticks of butter, flour, and sugar in this recipe are not. You can be the ultimate judge as to whether or not it is “healthy” for you. I like to say everything in moderation.
Storing Information
Once your Apple Crumble Tart is baked you can store it or any leftovers in an airtight container. At room temperature it will keep for 3 days and in the refrigerator it will keep for up to 1 week.
You can even freeze this tart for up to a month. All you have to do is wrap it in parchment paper and then aluminum foil. Whenever you are ready to eat it just thaw the tart in your refrigerator overnight. I like to pop a slice in the microwave to warm it up a bit before I eat it.
More Pie and Tart Recipes You Might Enjoy:
- No Bake Turtle Pie
- Strawberry Blueberry Pie
- Peach Mango Pie
- Mini Pie Crust Recipe
- Vodka Butter Pie Crust
- Mini Lemon Meringue Pies
- Smoked Peach Cobbler
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Apple Crumble Tart
Equipment
- 11" Tart Pan; with removable bottom
Ingredients
Crumble Topping
- ¼ cup unsalted butter; room temperature
- ½ cup all- purpose flour
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Apple Filling
- 5 Fuji apples; peeled, cored, and thinly sliced
- ⅓ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons butter; cold and cut into small cubes
Tart Shell
- 1 ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon salt
- 10 tablespoons unsalted butter; melted and slightly cooled
Instructions
- Preheat oven to 350 °F and center the oven rack.
Crumble Topping
- In a bowl mix together the flour, brown sugar, cinnamon, nutmeg, and salt.
- Rub the butter into the dry mixture until large crumbs are formed.
- Cover the bowl with plastic wrap and place it in the freezer.
Apple Filling
- In a large bowl combine thinly sliced apples, brown sugar, apple cider vinegar, cinnamon, nutmeg, and vanilla extract. Set aside.
Tart Shell
- In a large bowl whisk together the flour, brown sugar and salt. Add the melted butter and combine until a dough forms.*
- Press the mixture into the tart pan until it is smooth and even.
Constructing the Apple Crumble Tart
- Arrange the apple slices tightly over the tart crust in groupings of 10 to 12. NOTE: To cut down on time throw the apple slices into the tart shell without arranging them.
- Top with cold butter cubes and sprinkle the cold crumble topping on the outer edge of the tart and in the crevices, careful to not cover up the design.
- Place tart on an aluminum cookie sheet.
Baking the Apple Crumble Tart
- Bake for 1 hour or until the crust is golden and the apples are tender. NOTE: If the crumble or apples begin to brown too much, loosely place aluminum foil over it and continue to bake the tart.
- Remove from oven and let the tart cool completely.
- Carefully remove the tart from the form. Slice and serve with caramel, ice cream, whipped cream, or on it's own.
Video
Notes
Storing Information:
- Stored at room temperature, covered for up to 3 days.
- Stored refrigerated, covered for up to 7 days.
- Stored frozen (baked or unbaked) for up to 1 months.
How to Cut the Apples:
- Start off by cutting on both sides of the apple core (almost as if you are cutting the apple in half but not coming near the core). Then take those halves and cut thin vertical slices.
Best Types of Apples for Apple Tarts:
- I recommend using a firmer apple like Fuji apples but Gala, Pink Lady, Honey Crisp, and even Granny Smith apples work great.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
If you make my Apple Crumble Tart, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!
This recipe is delicious. I drizzled a rum caramel glaze over it for some extra umph. My only issue was that I couldn’t get tart off the pan bottom without disturbing the crust. I’ll add parchment next time.
Can you say “OMG”!!!!! THIS APPLE CRUMBLE TART IS AMAZING!! I must try and will make the best dessert for my Thanksgiving dessert!!
No chill and no peel! This is my kind of dessert. I love how buttery and delicious this tart is.
Great recipe!
My whole family loved this apple crumble tart – thank you!
We just went apple picking as a family and I was looking for an apple recipe. This was easy to follow and not only did it impress my family at dinner, it was so good that there were no leftovers!
I had a bunch of apples I needed to use up and this was perfect! It was so good!!
This was gorgeous and so easy! I loved the crumble topping – so delish!
I love this! The best of apple pie and apple crisp in one delicious dessert!