Apple Crumb Cake Recipe Easy Fall Dessert with Cinnamon Drizzle

Posted on September 10, 2025

The aroma of baked apples, buttery crumb topping, and a sweet cinnamon drizzle filling my kitchen is my absolute signal that fall has truly arrived. I’ll be honest, I have a soft spot for anything apple-cinnamon, and this apple crumb cake recipe is basically my love letter to cozy autumn afternoons. It’s the kind of bake that makes you want to curl up with a good book or invite friends over for coffee just so you have an excuse to slice another piece.

I stumbled upon the idea for this apple crumb cake during a chilly October weekend when my local orchard was overflowing with crisp, tart apples. I wanted something more indulgent than a classic apple cake, but more comforting and homey than pie. After a bit of tinkering (and at least three “taste test” afternoons), I landed on this dreamy, easy fall dessert. The crumb topping is chunky and golden, the apples stay juicy, and that cinnamon drizzle? Oh, it’s the finishing touch that brings it all together—like a warm hug in dessert form!

What I love most is how approachable this recipe is. Whether you’re an experienced baker or just getting started, you can pull off a show-stopping apple crumb cake without breaking a sweat. It’s perfect for family gatherings, holiday brunches, or honestly, just a Tuesday treat—because why not? If you’re searching for the ultimate apple crumb cake recipe for fall, with all the nostalgic flavors and none of the stress, you’re in exactly the right place. Let’s bake some memories!

Why You’ll Love This Apple Crumb Cake Recipe

Quick & Easy: You’ll have this apple crumb cake in the oven in under 20 minutes, and it bakes up beautifully every time. No fancy steps, just honest-to-goodness baking joy.
Simple Ingredients: Most of what you need is already in your pantry—flour, sugar, butter, a few apples, and everyday spices. No wild goose chases at the grocery store.
Perfect for Any Occasion: This cake shines at brunch, wows at Thanksgiving, and makes an ordinary fall weekend feel special. It’s a total crowd-pleaser at potlucks or as an after-dinner treat.
Crowd-Pleaser: Kids love the crumbly topping and sweet apples, adults can’t stop at one slice. I’ve brought this to book clubs and family dinners—there’s never a crumb left.
Unbelievably Delicious: The cake is soft and moist, the crumb topping is crisp and buttery, and the cinnamon drizzle ties it all together. Every bite is nostalgic, like autumn in dessert form.

What sets this apple crumb cake recipe apart from the others? For starters, I use a blend of tart and sweet apples to keep each bite balanced (no mushy apples here). The crumb topping isn’t just a sprinkle—it’s a thick, generous layer that bakes to golden perfection. And the cinnamon drizzle is the magic touch that makes everything pop, adding a little extra sweetness and spice.

I’ve baked my way through dozens of apple cakes, but this one is the one my family requests year after year. It’s comforting, but never boring. Honestly, it’s the kind of dessert that makes you close your eyes and sigh—yep, that’s fall. Whether you’re baking for a special celebration or just because you want your kitchen to smell amazing, you’re going to fall for this cake. It’s easy, foolproof, and—dare I say—irresistible!

What Ingredients You Will Need

This apple crumb cake recipe uses straightforward, wholesome ingredients to create layers of flavor and texture—nothing complicated, just pure fall deliciousness. Here’s what you’ll need (and a few notes on getting the best results):

For the Cake:
- 2 cups (250g) all-purpose flour (regular or a 1:1 gluten-free blend both work beautifully)
- 1 cup (200g) granulated sugar (I sometimes swap half for light brown sugar for extra depth)
- 1/2 cup (113g) unsalted butter, softened (adds richness and tenderness)
- 2 large eggs, room temperature (helps with lift and structure)
- 1/2 cup (120ml) whole milk (almond or oat milk works for a dairy-free swap)
- 1 teaspoon baking powder (for rise)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon (because…fall!)
- 2 medium apples, peeled, cored, and diced (about 2 cups/260g; I love Granny Smith + Honeycrisp for a sweet-tart combo)
- 1 teaspoon vanilla extract (pure vanilla, if you can swing it, makes a big flavor difference)
For the Crumb Topping:
- 3/4 cup (94g) all-purpose flour
- 1/2 cup (100g) light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, cold and cut into small cubes (cold butter = craggy crumbs!)
For the Cinnamon Drizzle:
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons (15-30ml) milk (adjust for desired drizzle texture)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract

Ingredient Tips: For the apples, aim for a mix—Granny Smith holds shape and adds tartness, while Honeycrisp or Fuji brings sweet juiciness. If you don’t have both, don’t stress—any firm, baking apple will work!

You can also sub in gluten-free flour, dairy-free milk, or vegan butter if you need this apple crumb cake recipe to fit special diets. I’ve tried them all, and the cake still turns out delicious. Just be sure to measure your flour properly (spoon and level, don’t scoop) for the best crumb.

Equipment Needed

Mixing Bowls: At least two—one large for the batter, one medium for the crumb topping. Glass or stainless steel are both fine (I use old ceramic bowls from my grandma—still going strong!)
Electric Mixer (Hand or Stand): Makes creaming the butter and sugar a breeze, but you can use a sturdy whisk and some elbow grease if needed.
9×9-inch (23x23cm) Baking Pan: Metal or glass both work. I’ve even baked this in a round pan for a more “coffee cake” feel.
Measuring Cups and Spoons: For accuracy—especially important for the flour and baking powder!
Rubber Spatula: Helps scrape every bit of batter (and crumb topping) from the bowl.
Knife and Peeler: For prepping the apples. If you’re in a hurry, leave the skins on for extra fiber and a rustic look.
Wire Rack: For cooling the cake evenly.

Equipment Notes: I’ve made this apple crumb cake recipe in a ceramic casserole dish, too—it just might need a few extra minutes to bake. If you’re eyeing a silicone pan, make sure it’s on a sturdy tray for easy lifting. And don’t stress if you don’t own an electric mixer; good old-fashioned mixing with a wooden spoon still gets the job done (and gives you a mini workout!).

Preparation Method

Prepare Your Pan and Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch (23x23cm) baking pan with butter or nonstick spray. Line with parchment if you want super-easy removal.

Tip: Always double-check your oven temp. An oven thermometer saved my cakes more than once!
Make the Crumb Topping: In a medium bowl, whisk together 3/4 cup (94g) flour, 1/2 cup (100g) brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 6 tablespoons (85g) cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until large crumbs form (think marble-sized clumps).

Note: Don’t overmix—chunks = more texture! If the kitchen is warm, pop the bowl in the fridge while you prep the cake.
Cream Butter and Sugar: In a large bowl, beat 1/2 cup (113g) softened butter with 1 cup (200g) sugar until pale and fluffy (about 2-3 minutes with a mixer on medium). Scrape down the bowl as needed.

If mixing by hand, it’ll take some muscle—look for a light, creamy texture.
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.

Don’t worry if the batter looks a bit curdled—it’ll smooth out once you add the dry mix.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (250g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons cinnamon.
Mix Wet and Dry: Add half the dry ingredients to the butter mixture, mixing on low. Pour in 1/2 cup (120ml) milk, then mix in the remaining dry ingredients. Stir until just combined—don’t overmix! The batter will be thick.

Tip: Overmixing = tough cake. Stop as soon as the flour disappears.
Fold in Apples: Gently fold in 2 cups (260g) diced apples. Use a spatula to distribute them evenly (I always sneak a taste here—so good!).
Assemble and Top: Spread the batter into your prepared pan—it’ll be thick, so use your spatula to smooth the top. Sprinkle the crumb topping evenly over the batter, pressing it in just a little.
Bake: Bake at 350°F (175°C) for 38-45 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown. If your pan is glass or ceramic, start checking at 40 minutes.

Warning: Every oven’s a little different. If the top gets too brown before the cake is done, tent loosely with foil for the last 10 minutes.
Cool: Let the cake cool in the pan on a wire rack for at least 30 minutes. This helps the crumb set and makes slicing easier.
Make the Cinnamon Drizzle: Whisk 1/2 cup (60g) powdered sugar, 1-2 tablespoons (15-30ml) milk, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla in a small bowl until smooth. Drizzle over the cooled cake using a spoon or a zip-top bag with the corner snipped.
Serve: Slice and enjoy! It’s amazing warm, but also great at room temperature.

Troubleshooting: If your crumb topping sinks into the cake, the batter may be too thin or the apples too juicy—try dicing apples a bit smaller next time. If the cake seems dry, check your apple variety and measure flour carefully.

Cooking Tips & Techniques

After baking this apple crumb cake recipe more times than I can count, I’ve picked up a few tricks that really make a difference:

Keep Butter Cold for the Crumb: The colder the butter, the chunkier and crunchier your crumb topping will be. I even pop mine in the freezer for 5 minutes before mixing.
Don’t Overmix the Batter: Seriously, mix just until the flour disappears. Over-mixing leads to a dense, chewy cake (learned that the hard way…twice).
Mix Apple Varieties: Using both tart and sweet apples adds complexity and keeps the texture interesting. Granny Smith is my go-to for structure, but Honeycrisp or Fuji brings that signature juicy sweetness.
Test for Doneness: Insert a toothpick in the center—when it comes out mostly clean (a few moist crumbs are okay), it’s ready. If you wait for a totally dry toothpick, the cake might be overbaked.
Multitask Smartly: While the cake bakes, whip up the cinnamon drizzle and tidy your kitchen. Makes the whole process feel less chaotic.
Let It Cool (Mostly): It’s tempting to slice right in, but letting the cake set makes for neater slices and a better crumb. If you want it warm, 20-30 minutes is enough.

One time, I got carried away chatting with a friend and left the cake in the oven a bit too long—still tasty, but a little dry on the edges. Since then, I always set a timer for 5 minutes before the minimum bake time, just in case. Trust your nose; if you smell toasted crumb topping, it’s probably ready!

Variations & Adaptations

One of the best things about this apple crumb cake recipe is how flexible it is. You can easily tweak it to fit any craving or dietary need. Here are some of my favorite ways to change things up:

Gluten-Free Apple Crumb Cake: Swap the all-purpose flour in both the cake and crumb topping for a 1:1 gluten-free blend. I’ve used Bob’s Red Mill with great results—no one could tell the difference.
Vegan Option: Use plant-based butter and non-dairy milk (almond or oat). Replace eggs with two flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, mixed and set for 5 minutes). The cake will be just as moist and flavorful.
Seasonal Fruit Twist: Try half apples, half pears for a fun fall blend, or toss in a handful of fresh cranberries for a tart pop. In summer, I’ve even swapped in peaches—so good!
Nutty Upgrade: Add 1/2 cup (60g) chopped walnuts or pecans to the crumb topping for extra crunch and flavor.
Spice It Up: Add 1/4 teaspoon ground nutmeg or cardamom to the cake batter for a deeper, more complex spice profile.

Personally, my favorite variation is the half-apple, half-pear combo with a sprinkle of chopped pecans in the crumb. It’s just the right blend of sweet, tart, and nutty—perfect for holiday brunches or when you want to show off a little.

Serving & Storage Suggestions

This apple crumb cake recipe is best served slightly warm, when the crumb is still crisp and the drizzle melts just a bit into the cake. I love it as an afternoon snack with hot coffee or after dinner with a scoop of vanilla ice cream (trust me, it’s a game-changer!).

Presentation: For a Pinterest-worthy look, dust with extra powdered sugar and garnish with thin apple slices or a cinnamon stick before serving.
Storage: Keep leftovers covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days—just let it come to room temp or reheat gently before serving.
Freezer-Friendly: Slice the cooled cake, wrap pieces individually, and freeze up to 2 months. Thaw at room temperature or microwave for 20-30 seconds for a quick treat.
Reheating Tips: Warm slices in a 300°F (150°C) oven for 5-8 minutes to refresh the crumb topping.

Honestly, the flavors deepen after a day or so—the spices mellow, the apples get even juicier, and the crumb topping stays crisp if stored properly. It’s one of those cakes that’s somehow even better the next day…if it lasts that long!

Nutritional Information & Benefits

This apple crumb cake recipe makes about 9 generous servings. Each slice (without ice cream) is roughly:

Calories: 350
Fat: 15g
Carbs: 52g
Protein: 4g
Fiber: 2g

Health Benefits: Apples bring fiber, vitamin C, and antioxidants, while the cinnamon helps balance blood sugar and adds warmth. If you use whole grain or gluten-free flour, you’ll get a little extra fiber too. This cake can be adapted for dairy-free or vegan diets, and you can easily control the sugar by swapping in coconut sugar or a sugar substitute.

Just a heads-up: Contains wheat, dairy, and eggs (unless adapted). From a wellness perspective, I see this as the perfect “sometimes treat”—comforting, made with real ingredients, and perfect for sharing with people you love.

Conclusion

So, why should you make this apple crumb cake recipe? Because it’s the kind of dessert that brings people together—cozy, nostalgic, and absolutely delicious. It’s easy enough for a weeknight, special enough for holidays, and endlessly customizable for your family’s tastes.

Every time I bake this, I’m reminded of crisp fall days, laughter around the table, and the simple joy of homemade cake. I hope you’ll try it and put your own spin on it—maybe a new fruit, a different spice, or your favorite topping. That’s what makes recipes like this so special.

If you do make this apple crumb cake (or a fun variation), I’d love to hear about it! Leave a comment below, share your photos, or tag me if you post it online. Let’s keep the autumn baking magic going, one crumbly, cinnamon-drizzled cake at a time. Happy baking!

Frequently Asked Questions

Can I make this apple crumb cake recipe ahead of time?

Absolutely! You can bake the cake a day in advance—just store it covered at room temperature or in the fridge. The flavors actually get even better the next day.

What’s the best type of apple to use?

I like a mix of Granny Smith (for tartness) and Honeycrisp or Fuji (for sweetness), but any firm, baking apple will work fine. Avoid super-soft apples, or the cake might get mushy.

Can I freeze apple crumb cake?

Yes! Slice the cooled cake, wrap pieces well, and freeze for up to 2 months. Thaw at room temperature or gently reheat in the oven or microwave.

How do I keep the crumb topping crunchy?

Use cold butter and don’t overwork the crumb mixture. If storing, cover loosely with foil or wax paper so the topping stays crisp.

Can I make this recipe gluten-free or vegan?

Definitely. Use a 1:1 gluten-free flour blend and plant-based butter/milk for gluten-free and vegan versions. Flax eggs work great as a substitute for regular eggs—just see the variations section above for details.

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