Easy Apple Crumble Chia Pudding

This pudding is basically fall in a jar: creamy chia seeds soaked in vanilla-kissed milk, layered with tender cinnamon apples and a crunchy, buttery crumble on top. It feels fancy enough for dessert but cozy and simple enough for weekday breakfasts, and it somehow hits that sweet-and-comforting spot without being ridiculous.

My husband calls this his “breakfast pie,” which is peak validation because he only says that about things with bacon or a ridiculous amount of cheese. We started making it on lazy Sundays and then, fast-forward, it became our go-to after-school snack and the thing I bring to family brunches when I want to look like I have my life together (spoiler: I do not). Once, I forgot to bring the crumble topping to my sister’s house and everyone staged a low-key mutiny until I drove back with a bag of toasted oats. True story.

Kitchen Talk

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I learned that texture is everything here. Too many chia seeds = weird jelly blobs, too few = sad watery milk. I like to let the chia sit long enough to plump up but not turn into a stiff pudding—think cozy, not brick. Also: caramelize the apples slowly if you have time; throwing them in high heat makes them sulk and stay firm, and that’s not the vibe. One time I had no apples so I used pears and holy moly, unexpected winner. The crumble is forgiving—if you burn it a little, scrape the top and call it “extra smoky.” Nobody will argue.

Shopping Tips

– Produce/Fruit: Pick crisp, slightly tart apples—Honeycrisp or Pink Lady give a nice contrast to sweet spices. Avoid overly soft apples if you want them to hold a little shape.
– Dairy: Any milk works: dairy, almond, oat—fuller milks make the pudding creamier, but plant milks are totally fine and keep it lighter.
– Sweeteners: Maple syrup or honey both play nicely with apples; grab a small jar if you don’t bake often. For sugar-free, use a neutral sweetener you like.
– Nuts & Seeds: Chia seeds are mandatory here; for the crumble, toasted chopped nuts (walnuts or pecans) add the best crunch—buy unsalted so you can control the seasoning.
– Crunch Extras: Rolled oats or crushed granola make a forgiving crumble topping—pick old-fashioned oats for texture rather than quick oats.

Prep Ahead Ideas

– Make the chia pudding the night before and let it chill in the fridge so the seeds fully hydrate; it’s the easiest overnight prep hack.
– Sauté the apples and cool them, then store in an airtight container in the fridge for up to 3 days—so mornings are assembly-only.
– Toast the crumble (oats/nuts/butter) in advance and keep it in a mason jar; it stays crunchy for several days and saves you from last-minute toasting disasters.
– Use small Mason jars or reusable containers for grab-and-go breakfasts—stack the layers in the morning and seal.

✔Time-Saving Tricks

– Use pre-chopped apples if you’re in a rush, then toss them quickly in a pan with spices instead of chopping in the morning.
– Microwave-steam apple slices for 2 minutes to soften them fast, then finish with a quick pan toss for caramelization.
– Make a big batch of chia pudding base and portion it into jars for the week—only apples and crumble need fresh attention.
– When short on time, crumble store-bought granola on top instead of making a crumble; no one will judge.

✔Common Mistakes

– Not letting chia sit long enough: I once dug in after 30 minutes and it was watery and sad—leave it overnight for best texture.
– Overcooking apples: high heat can turn them to mush; slow and steady keeps tender pieces that still have personality.
– Burning the crumble: watch it closely in the last minute—nuts and oats can go from golden to charcoal in a blink.
– Too much sweetener: taste the apples after sautéing before adding more syrup; apples sweeten up as they cook.

What to Serve It With

– A strong mug of coffee or chai—this pudding likes bold drinks.
– Plain Greek yogurt on the side if you want extra protein and tang.
– Toasted sourdough or a warm biscuit for a weekend brunch spread.
– A simple green salad if you’re putting together a brunch with savory options.

✔Tips & Mistakes

– Stir the chia a few times in the first 10 minutes of setting so it doesn’t clump at the bottom.
– Keep the crumble separate until serving if you want maximum crunch—cold crumble on cold pudding = sad sogginess.
– If your pudding is too thick, thin with a splash of milk and whisk vigorously.
– If apples are too tart, a teaspoon of sweetener during cooking balances them right away.

✔Storage Tips

Store layered jars in the fridge for up to 4 days if you keep the crumble on the side. If you eat it cold—no shame—it’s still delicious, just less like pie and more like a cozy parfait. Reheat the apples gently in a pan or microwave and add fresh crumble for a warm, comforting version.

✔Variations and Substitutions

Swap apples for pears, peaches, or stewed berries in season—each gives a different mood. Use maple syrup, honey, or brown sugar depending on what you have; coconut sugar adds a caramel note. No chia? Try ground flax for a similar soak effect, though the texture will be looser. Nut-free? Use toasted seeds like pumpkin or sunflower in the crumble. I tried adding a scoop of peanut butter once and it was oddly genius—go wild.

Frequently Asked Questions

Easy Apple Crumble Chia Pudding

Creamy chia pudding layered with warm cinnamon apples and a crunchy oat–nut crumble. Cozy, make-ahead, and so satisfying.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 2 cup unsweetened almond milk
• ▢ 0.5 cup chia seeds
• ▢ 0.5 cup plain Greek yogurt
• ▢ 3 tbsp maple syrup divided
• ▢ 1.5 tsp vanilla extract
• ▢ 2 tsp ground cinnamon divided
• ▢ 0.25 tsp fine sea salt
• ▢ 2 cup diced apple peeled
• ▢ 1 tbsp lemon juice
• ▢ 2 tbsp water
• ▢ 0.5 cup old-fashioned rolled oats
• ▢ 0.25 cup chopped walnuts or pecans
• ▢ 0.25 cup almond flour
• ▢ 2 tbsp coconut oil melted
• ▢ 0.25 tsp ground nutmeg

Instructions

Preparation Steps

• Whisk almond milk, yogurt, 2 tbsp maple syrup, vanilla, 1 tsp cinnamon, and salt in a bowl.
• Stir in chia seeds. Rest 10 minutes, then stir again. Cover and chill 30 minutes or overnight.
• Warm a skillet over medium heat. Add apples, lemon juice, water, 1 tbsp maple syrup, 1 tsp cinnamon, and nutmeg.
• Cook, stirring, until tender and glossy, 6–8 minutes. Set aside to cool slightly.
• Toast oats and nuts in a clean skillet over medium heat, 2–3 minutes, until fragrant.
• Stir in almond flour and coconut oil with a pinch of salt. Cook until lightly golden, 3–4 minutes. Cool to crisp.
• Assemble cups: spoon chia pudding, top with warm apples, then scatter crumble.
• Serve right away or chill for later.

Notes

Swap pears for apples, or stir a spoonful of peanut butter into the pudding for extra richness. For crunch, keep the crumble in a jar at room temp and sprinkle just before serving. The pudding keeps 4 days in the fridge.

This recipe is an original creation inspired by classic Easy Apple Crumble Chia Pudding flavors. All ingredient ratios and instructions are independently developed.