Description
A classic Apple Crumble recipe featuring a tart Granny Smith apple filling with a crunchy, buttery oat topping, baked to golden perfection. Served warm with vanilla ice cream, this dessert offers the perfect balance of sweet and tart flavors with a satisfying texture contrast.
Ingredients
Units
Scale
Apple Filling
- 2 lb / 1 kg Granny Smith Apples (green apples), weight before peeling
- 1 tbsp 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 ok)
- 1 cup all-purpose flour
- 1 cup loosely packed brown sugar (substitute white sugar if preferred)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125 g / 1/2 cup unsalted butter, melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat the Oven: Preheat your oven to 180°C / 350°F (both fan and standard settings work fine) to prepare for baking the crumble.
- Prepare the Apples: Peel the Granny Smith apples and cut them into 1.5 cm (1/2 inch) cubes for even cooking and texture.
- Make the Apple Filling: Place the cubed apples in a large mixing bowl. Sprinkle the flour, white sugar, and ground cinnamon evenly over the apples. Pour the lemon juice over everything and toss to coat the apples thoroughly. Spread this mixture evenly in a 1.5 litre (1.5 quart) baking dish.
- Prepare the Crumble Topping: In another bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon powder, a pinch of salt, and melted unsalted butter. Mix these ingredients together until clumps form with a texture similar to wet sand. This crumbly mixture will give your topping its signature texture.
- Assemble and Bake: Spread the crumble topping evenly over the apple filling, breaking up any large clumps with your fingers to ensure a crumbly consistency. Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the topping turns a golden brown color.
- Rest and Serve: Remove the crumble from the oven and cover it loosely with foil to keep warm. Let it stand for 10 minutes to allow the apple syrup to thicken slightly. Serve the apple crumble warm, ideally topped with a scoop of vanilla ice cream for the perfect contrast of hot and cold.
Notes
- Weight is BEFORE peeling and coring. Granny Smith apples are preferred for their tartness, but you can use any apples or even pears and peaches (reduce sugar slightly with peaches). Berries also work well in this recipe.
- The sugar in the filling is important to achieve the jammy consistency of the syrup; do not omit it entirely.
- The recipe uses weight measurements that work internationally (US and Imperial cups), but avoid using Japanese cups as they differ in size.
- To make ahead, prepare everything up to placing the crumble topping. Store the topping separately wrapped in cling film (refrigerate if warm) and add 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 filling sugar unchanged for proper syrup consistency. Using green apples also helps reduce sweetness.
- Nutrition information is calculated per serving assuming 8 servings, and does not include ice cream.
Nutrition
- Serving Size: 1 serving (1/8 of recipe without ice cream)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 35 mg
