Description
A classic Apple Crumble recipe featuring tart Granny Smith apples baked under a buttery, cinnamon-spiced oat topping. This comforting dessert is easy to prepare and perfect served warm with vanilla ice cream.
Ingredients
Units
Scale
Apple Filling
- 2 lb / 1kg Granny Smith Apples (green apples), weight before peeling
- 1 tbsp plain / all-purpose flour
- 1/2 cup white sugar (substitute brown sugar if preferred)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats / oatmeal (quick cooking is acceptable)
- 1 cup plain / all-purpose flour
- 1 cup loosely packed brown sugar (substitute white sugar if preferred)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter, melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (fan and standard setting both suitable) to prepare for baking the crumble.
- Prepare Apples: Peel the Granny Smith apples, then cut them into 1.5cm (approximately 1/2 inch) cubes for an ideal texture in the filling.
- Make Apple Filling: Place the chopped apples in a large bowl. Sprinkle over the plain flour, white sugar, and ground cinnamon. Pour the lemon juice over the mixture and toss everything together to coat evenly. Spread the mixture out evenly in a 1.5 litre (1.5 quart) baking dish.
- Prepare Crumble Topping: In another bowl, combine the rolled oats, plain flour, brown sugar, baking powder, cinnamon powder, melted unsalted butter, and a pinch of salt. Mix until the mixture forms clumps resembling wet sand. This texture helps create the classic crumbly topping. If needed, crumble with your fingers to break up larger clumps.
- Assemble Crumble: Spread the crumble topping evenly over the apple filling in the baking dish, ensuring full coverage for an even bake.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 40 minutes or until the topping is golden brown and crisp.
- Rest the Crumble: Remove the dish from the oven, loosely cover with foil to keep warm, and let it stand for 10 minutes. This resting period allows the apple syrup to thicken slightly, enhancing the filling’s texture.
- Serve: Serve the apple crumble warm, accompanied by a scoop of vanilla ice cream for a classic, comforting dessert experience.
Notes
- Weights are before peeling and coring the apples. Granny Smith apples are preferred for their tart flavor, but you can substitute with other apples, pears, or even peaches and berries. Adjust sugar accordingly if using sweeter fruit.
- The recipe’s cup measurements are tolerant of differences between US and Imperial cups, but not suitable for Japanese cups which are smaller. It is best to follow the weight measurements provided.
- For make-ahead preparation, assemble the recipe up to just before adding the crumble topping. Cover the topping separately with cling wrap (refrigerate if warm), then add it just before baking.
- If you prefer less sweet desserts, reduce the sugar in the topping to as low as 1/2 cup, but keep the sugar in the filling unchanged to maintain syrup texture. Using green apples also helps reduce overall sweetness.
- Nutrition information is based on 8 servings and excludes the vanilla ice cream.
Nutrition
- Serving Size: 1/8 of recipe without ice cream
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
