Apple Crumble Recipe
Savor the warm, comforting flavors of sweet apples and a buttery, crumbly topping in this timeless apple crumble. Perfect for cozy evenings or when you’re craving a simple yet satisfying dessert.
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Servings: 8 Serves
Calories: 130kcal
Ingredients
Apple Filling
- 1/2 tsp ground cinnamon
- 1 tbsp plain flour
- 2 tbsp lemon juice or water
- 1/2 cup white sugar brown sugar can be substituted
- 2 lb / 1kg Granny Smith apples peeled and diced (green apples)
Topping
- Pinch of salt
- 1/2 tsp baking powder
- 125 g / 1/2 cup unsalted butter melted
- 1 cup rolled oats / quick oats
- 1 tsp cinnamon powder
- 1 cup plain flour
- 1 cup brown sugar loosely packed (or substitute white sugar)
To Serve
- Vanilla ice cream
Instructions
- Preheat oven to 180°C / 350°F (both fan and conventional ovens are fine).
- Prepare the apples by peeling and chopping them into small cubes, roughly 1.5cm / 1/2 inch in size.
- Make the filling by combining the apples with flour, sugar, and cinnamon in a bowl. Drizzle with lemon juice or water, then gently toss everything together. Transfer the mixture to a 1.5-litre (or 1.5-quart) baking dish, spreading it evenly.
- Create the topping by mixing the oats, flour, sugar, baking powder, cinnamon, salt, and melted butter in a separate bowl. Stir until a crumbly texture forms, resembling wet sand. If needed, use your fingers to break the mixture into smaller clumps. Scatter this over the apple mixture.
- Bake in the preheated oven for 30-40 minutes until the topping is golden and crisp. Once done, remove from the oven and loosely cover with foil to keep it warm. Let it rest for about 10 minutes so the apple juices can thicken.
- Serve warm, paired with a scoop of vanilla ice cream for the perfect finishing touch.
Notes
- Weigh the apples before peeling and coring. Granny Smith apples are ideal for their tartness, but pears, peaches, or berries work too. Just don't skip the sugar—it helps the filling become jammy, not watery.
- This recipe is forgiving when it comes to cup measurements and works with both US and Imperial cups. Avoid using Japanese cups as they are smaller; stick to the weight measures provided.
- To make ahead, prepare the recipe up to the topping. Cover the topping and refrigerate if warm. Crumble over just before baking.
- Some find this recipe too sweet. If you prefer less sweetness, reduce the topping sugar to 1/2 cup, but keep the filling sugar the same for syrup consistency. Green apples are a great choice for a less sweet version.
- Nutrition info is based on 8 servings and excludes ice cream.
Nutrition
Calories: 130kcal
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