Apple Crumble Tart

5 from 4 votes

This apple crumble tart has a sweet crust filled with spiced apples and topped with a crumbly brown sugar and oat topping. It's made using simple pantry ingredients and is a delicious, easy-to-make alternative to dutch apple pie, perfect for a fall Thanksgiving dessert.

Prep Time30

Cook Time45

Rest Time1 30

Total Time2 45

Course: Dessert, Snack

Cuisine: American, French

Servings:

Calories: 242kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
Rolling Pin
9" tart pan with removable bottom
Vegetable peeler

Ingredients

Sweet Tart Crust

6 tablespoon unsalted butter room temperature
2 tablespoons granulated sugar
⅛ teaspoon kosher salt
1 large egg room temperature
1 ¼ cup + 2 tablespoons all-purpose flour

Filling

3 tart apples peeled, cored, and sliced ⅛” thick
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
1 tablespoon all-purpose flour

Crumble Topping

6 tablespoons unsalted butter melted
¾ cup light brown sugar packed
⅔ cup all-purpose flour
½ cup rolled oats
¼ teaspoon kosher salt

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Add in the egg and mix until incorporated, then scrape down the sides. Add the flour and mix on low until just incorporated.
6 tablespoon unsalted butter, 2 tablespoons granulated sugar, ⅛ teaspoon kosher salt, 1 large egg, 1 ¼ cup + 2 tablespoons all-purpose flour
Wrap the dough in plastic wrap and flatten it into a 1-inch thick disc. Place in the fridge for 1-2 hours.
Peel, core and slice the apples to ⅛” thick. Add to a large mixing bowl and toss with cinnamon, nutmeg, and flour. Set aside.
3 tart apples, 1 ½ teaspoons ground cinnamon, ¼ teaspoon nutmeg, 1 tablespoon all-purpose flour
In another mixing bowl, melt the butter, then add the brown sugar, flour, rolled oats and kosher salt and mix together with a fork until crumbles form.
6 tablespoons unsalted butter, ¾ cup light brown sugar, ⅔ cup all-purpose flour, ½ cup rolled oats, ¼ teaspoon kosher salt
Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later. Roll the dough so it’s about 2 inches wider than the tart pan.
Transfer the dough to the pan and press it into the bottom, corners, and sides of the tart pan. Roll the rolling pin over the top of the pan to remove the excess dough, then use any of the scraps to patch holes or weak spots.
Transfer to the freezer for 15 minutes, and preheat the oven to 350℉.
Scatter ⅓ cup of streusel to the bottom of the frozen tart shell.
Layer the apples, overlapping slightly, in a spiral pattern starting from the outside and moving inwards, then fill any gaps with leftover apple slices. Gently press the apples down with your hands.
Sprinkle the remaining streusel over top of the apples, then bake in the center rack for 40-50 minutes until the edge of the crust is golden brown, apple filling is soft when poked with a knife (the edges may bubble), and crumble topping is golden brown.
Note: check the tart around 30 minutes. If it is browning too quickly, lightly tent the entire tart with foil.
Remove to a wire rack to cool completely, then remove from the tart pan, slice, and serve with vanilla ice cream or whipped cream.

Video

Notes

Store the tart lightly covered with foil at room temperature for up to 5 days.

Press the apples into the tart shell, fitting in all of the slices from the recipe.

If the apple tart begins to brown too deeply during baking, lightly tent the top with a piece of aluminum foil.

Nutrition