Apple Walnut Crumble – The Sweet Comfort of November Baking

Chef’s Overview

Dear Chefs, November has a rhythm of its own — a slower pace, a softer light, and a craving for desserts that feel like a warm hug. Apple walnut crumble is one of those dishes that fills the kitchen with the scents of cinnamon, browned butter, baked apples, and toasted nuts. It is rustic, it is cozy, and it is the kind of dessert that tastes like the season settling in. Today we are making a crumble that brings comfort in every spoonful — something simple enough for a weeknight but special enough to close out a chilly November evening with a smile.

Ingredients List

For the Apple Filling

4 large apples — peeled, cored, and sliced
2 tablespoons lemon juice
⅓ cup brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon flour
Pinch of salt

For the Walnut Crumble Topping

¾ cup flour
½ cup rolled oats
½ cup brown sugar
½ cup cold unsalted butter — cubed
½ cup chopped walnuts
Pinch of salt

Preparing Apples for a Perfect November Crumble

The first step is prepping your apples — and this is where precision makes the difference. I like using the 7" VG-10 Damascus Nakiri Knife because its straight edge keeps apple slices consistent so they bake evenly. Slice the apples into medium thickness so they soften without collapsing. Toss them in a large bowl with lemon juice, brown sugar, cinnamon, nutmeg, vanilla, flour, and salt. This simple mixture becomes the syrupy base that makes crumbles irresistible — the same warm, comforting flavor energy we leaned into in Pumpkin Risotto with Crispy Sage.

Step 1 — Build the Apple Filling

Add your sliced apples to a mixing bowl.
Pour in lemon juice and toss to coat.
Add brown sugar, cinnamon, nutmeg, vanilla, flour, and salt.
Mix gently until every slice is glossy and spiced.

Making the Walnut Crumble Topping

A crumble topping should be buttery, golden, and textured enough to break into crispy clusters. In a separate bowl, combine flour, oats, brown sugar, and salt. Add the cold butter cubes. Use your hands to press and crumble the mixture until it forms clumps. Stir in the chopped walnuts to add fall-perfect richness and crunch. This moment — the mixing, the crumbling, the feel of butter softening just slightly — reminds me of the soothing ritual we enjoyed in Cinnamon Swirl Coffee Cake – A Warm Start to Fall Mornings.

Step 2 — Build Your Crumble

Combine flour, oats, sugar, and salt.
Add cold butter cubes and crumble with your fingers until clusters form.
Mix in chopped walnuts for texture and warmth.

Assembling and Baking Your Crumble

Spread the apple filling into a baking dish, smoothing it into an even layer. Sprinkle the walnut crumble generously over the top — do not hold back — every inch should be covered. As it bakes, the apples soften into syrupy pockets while the topping turns crisp and caramelized. Chopping walnuts, prepping extra apples, or tidying the board is where the 8" VG-10 Damascus Chef Knife shines — steady, balanced, and reliable, just like in Roasted Garlic and Herb Mashed Potatoes – A Cozy November Side.

Step 3 — Assemble

Add apple filling to your baking dish.
Cover completely with walnut crumble topping.

Step 4 — Bake

Bake at 350°F for 40–45 minutes.
Wait for bubbling edges and a deeply golden top to know it’s ready.
The aroma will tell you before the timer does.

Serving Your Apple Walnut Crumble

Dear Chefs, crumble is best enjoyed warm, not hot. Give it a few minutes to settle so the juices thicken and the topping stays crisp. Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of maple syrup if you want something extra indulgent. Apple walnut crumble is November comfort — the kind of dessert that gathers people around the table and makes the world outside feel a little softer.