Easy Apple Crumble Danishes
Apple Crumble Danishes are the perfect recipes for a relaxed weekend breakfast or brunch. Buttery, flaky puff pastry holds a sweet cinnamon-apple filling, topped with a buttery crumble and a drizzle of frosting. They’re easy to make but feel bakery-level special, making them great for slow mornings, holiday breakfasts or sharing with family and friends. You’ll want to put on a pot of coffee and settle in with the paper to enjoy these danishes.
These danishes have everything you want in a breakfast pastry, warm cinnamon-spiced apples, a crisp and flaky crust, and a crumbly, buttery topping. The aroma of baking apples and cinnamon fills the kitchen, making them impossible to resist. Every bite is filled with layers of crispy premade puff pastry, soft apple filling, and the crumbly topping.
If you love a good brunch, these easy danishes are a must. They’re simple to put together, bake quickly, and feel like something you’d order at a bakery. I think these cream cheese danishes look amazing, and I will definitely be making them too.
Why Are These “Easy?”
I’ve made Homemade Danishes before. The amount of work that goes into the pastry for completely handmade homemade danishes is a lot. It’s not hard work but it takes time, and a bit of expertise to pull of a good pastry dough. Once I discovered how to make Easy Blueberry Danishes I relaized that YES you can make homemade pastry but using puff pastry works just fine. And I bet that no one will even complain. Who would?
Best Apples For Baking
There are better and worse apples for baking. Some are too soft to hold together when baked, they turn into mush and get juicy. This post about the Best Apples for Baking goes through different kinds of apples and which ones work best.
But to keep it simple here, use crisp Granny Smith apples because they hold their shape and don’t get too juicy when baked. And their tartness is perfect as apple pie filling and apple pastries.
What You Need To Make These Danishes
Make sure to shop ahead of time so when you’re ready to bake, so are your ingredients!
- Granny Smith apples, cored, peeled, and sliced thin
- butter
- brown sugar (Running low on sugar? Here are quick alternatives)
- corn starch
- cinnamon
- frozen puff pastry, thawed
- egg (Forgot the eggs? Use these alternatives instead)
- water
- butter
- brown sugar
- all-purpose flour
- powdered sugar
- heavy cream-don’t have any? try these substitutes!
Changes You Can Make
Want to change it up? Swap Granny Smith apples for Honeycrisp or Fuji for a sweeter filling. Add chopped nuts like pecans or walnuts to the crumble for extra crunch. You can also try a drizzle of caramel topping instead of icing for a richer finish.
Got Leftovers?
Store leftovers in an airtight container at room temperature for up to two days. To keep the pastry crisp, reheat in the oven or air fryer at 300°F for a few minutes before serving. Avoid microwaving, as it can make the pastry soggy.
Apple Crumble Danishes
Ingredients
For the apple filling:
- 4 large Granny Smith apples, cored, peeled, and sliced thin
- 2 tbsp butter
- 1/3 cup brown sugar
- 1 tsp cornstarch
- 1 tsp cinnamon
For the pastry:
- 1 box (17.3 oz) frozen puff pastry (two sheets), thawed
- 1 egg
- 1 tbsp water
For the crumble topping:
- 2 tbsp butter
- 3 tbsp brown sugar
- 1/4 cup all-purpose flour
For the icing:
- 1/2 cup powdered sugar
- 2-3 tbsp heavy cream
Instructions
For the apple filling:
- Preheat the oven to 400°F (200°C)
- Melt 2 tbsp butter in a large skillet over medium heat
- Add the sliced apples and cook, stirring occasionally, for about 5 minutes until they soften slightly
- Whisk together brown sugar, cornstarch, and cinnamon in a small bowl
- Stir the mixture into the apples and cook for an additional 3-5 minutes until softened but not mushy
- Remove from heat and let cool to room temperature
For the pastry:
- Unfold the puff pastry sheets on a flat surface
- Cut along the fold lines to create three equal strips per sheet, then cut each strip in half to make 12 rectangles total
- Arrange the pastry rectangles on an ungreased baking sheet, leaving 1 inch of space between them
- Lightly score a ½-inch border around the edge of each rectangle with a paring knife
- Use a fork to poke a few holes in the center to help control rising
- Evenly distribute the cooked apples onto the center of each pastry rectangle, avoiding the outer border
- Whisk the egg and water in a small bowl
- Brush the outer edges of each pastry with the egg wash
For the crumble topping:
- Combine butter, brown sugar, and flour in a small bowl using a fork until the mixture becomes crumbly
- Sprinkle evenly over the apple filling
Baking & Finishing:
- Bake at 400°F for 20 minutes until golden brown
- Remove from the oven and cool on a wire rack for 10 minutes
For the frosting:
- Mix powdered sugar and heavy cream in a small bowl until smooth
- Drizzle the frosting over the cooled pastries before serving
After trying and loving the blueberry danish recipe, I couldn’t resist this. Very easy to make and delicious. Wouldn’t change a thing.
Can you freeze these and bake later, or freeze after baking?
I have not done that. I’m not 100% sure how to do them justice. Perhaps baking them 75% of the way and freeze them. Then thaw and bake the rest of the way to heat them up and finish them off. Then drizzle?