AmericanEasy · Hot
Dom's Rustic Buckbuckwheat Apple Crumble with Brown Sugar and Cinnamon
A hearty, wholesome crumble featuring tender spiced apples beneath a crunchy buckwheat-enriched topping. The nuttiness of buckwheat pairs beautifully with sweet-tart apples and warm cinnamon, finished with a buttery, golden crown.
Prep
20 min
Cook
40 min
Total
1h
Method
2
In a large bowl, toss the apple slices with 1/2 cup brown sugar, 1 teaspoon cinnamon, and the juice of one lemon until evenly coated.
4
In a medium bowl, combine the all-purpose flour, buckwheat flour, remaining 3/4 cup brown sugar, remaining 1 teaspoon cinnamon, and rolled oats. Whisk together until thoroughly mixed.
5
Add the cold butter (cut into small cubes) to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse, sandy crumbs with some pea-sized pieces remaining. Do not overmix — you want visible butter flecks for a flaky texture.
6
Scatter the crumble topping evenly over the apples, covering the surface completely with some gaps to let steam escape.
7
8
Remove from the oven and let cool for 10 minutes before serving warm. This allows the filling to set slightly and thicken.
9
Serve warm as-is, or with a scoop of vanilla ice cream or a dollop of thick yogurt alongside.
C
Nutri-Score
Fair balance
A–E · lower is better · score 7
Calories
578
per serving
High in sugar · 56gSource of fibre · 8gLow salt · 5mg
Protein
8g
Carbs
101g
Fat
19g
Sat. fat
12g
Fiber
8g
Sugar
56g
Sodium
5mg
Lactose PresentVegetarianDiabetes CautionHeart Disease RiskWeight Management CautionComfort FoodFiber BoostModerate Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
20Pt
Runoff
0.05g P
Butter drives 37% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
1
Umami
8
Sweet
2
Salty
3
Sour
2
Bitter
2
Spicy
Textures
CrispyCrumblyTender
Aromas
Baking SpiceCaramelFruityNutty
Kitchen Equipment
Primary Tool
OvenOven9x13 Baking DishMedium Mixing BowlMixing BowlPastry CutterRubber SpatulaWooden SpoonAluminum FoilParchment Paper
Techniques
Safety & Storage
Cooking Temperature
Bake at 180°C (350°F) for 35-40 minutes until topping is golden brown and edges are bubbling. Ensure oven is properly preheated before baking.
Cross Contamination
Use separate cutting boards and utensils when handling allergens. If serving with ice cream or yogurt, prevent cross-contact between dairy-free options and dairy-containing toppings.
Storage
Refrigerate leftover crumble within 2 hours of baking. Store in an airtight container for up to 3-4 days. Reheat at 180°C until warmed through before serving.
Handling
Keep butter cold when making crumble topping to achieve proper texture. Work quickly when incorporating butter to prevent it from melting before reaching the oven.
Allergen Warning Gluten Free
This recipe contains wheat, gluten, and milk. Rolled oats may contain cross-contamination with gluten-containing grains if not certified gluten-free. For wheat-free or gluten-free diets, substitute with appropriate gluten-free flour blends and certified gluten-free oats. For those with celiac disease, ensure all ingredients are certified gluten-free.
High Risk Population
For pregnant individuals, elderly, and immunocompromised individuals, ensure the crumble is cooked thoroughly to a center temperature of at least 74°C (165°F) and consumed within safe timeframes. Refrigerate promptly within 2 hours and do not leave at room temperature for more than 2 hours.
Pro Tips
Technique
Keep your butter COLD when making the crumble topping—straight from the fridge. I’m talking ice-cold, almost hard butter cubes. This is how you get those beautiful, flaky crumbs instead of a dense, mealy mess. Warm hands melt butter fast, so work quickly and don’t be afraid to pop the bowl in the freezer for five minutes if your hands run hot.
Substitution
If you’re out of buckwheat flour, you can bump up the all-purpose flour to 1 and 1/4 cups total and add 1/4 cup of old-fashioned oats for that same nutty texture. Won’t be exactly the same, but you’ll still get a beautiful rustic topping that won’t fall apart on you.
From the chef
The key to this crumble is the buckwheat in the topping. It brings a nutty, earthy depth that plain flour never gets you, and it pairs with tart apples and cinnamon in a way that feels genuinely satisfying rather than just sweet. The apple filling gets lemon juice to keep things bright, brown sugar for warmth, and the butter gets worked into the dry mix until you have coarse crumbs with enough gaps to let steam escape while it bakes. Pull it out when the edges are bubbling and the top is deeply golden. Serve warm with ice cream or thick yogurt alongside.
TagsComfort FoodFruitCrumbleBakedEasyFamily FriendlyAutumnBuckwheatAppleOats
AllergensWheatGlutenMilk
Source: generated · June 12, 2026