Apple Crumble or Apple Crisp. Whatever you know this as, the warm cinnamon laced apple filling with a perfectly crunchy, crumbly topping is an absolute crowd pleaser. And probably one of the easiest and BEST Apple Crumble recipes to make because it’s virtually foolproof!
My taste testers get to try a LOT of food. Putting aside obvious crowd pleasers like Chocolate Fudge Cake (coming soon!) and Caramel Slice, I’d say that the most enthusiastic feedback over the past 6 months has been for two recipes: this Apple Crumble and a Satay Chicken Curry that I’m sharing next week. (Yes, I said CURRY. That means chicken swimming in loads of satay sauce – made properly, and easily at home. 😉 )
Sorry, getting off track, I’m pretty excited about the Satay Chicken Curry I’m sharing because it took a lot of research and much experimenting to get right!
Not this Apple Crumble though. This one I’ve been making for years and years and years. Ever since my sister made a Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was disappointing. Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.
So I decided it was time to make my own recipe. 🙂
There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, and it makes an Apple Crumble that is everything it should be. Specifically:
1. The apple filling is not dry or watery. It is made ever so slightly jammy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and
2. The crumbly topping bakes up beautifully crisp but is not dry or doughy. It crumbles when you serve it – hence the name – Apple CRUMBLE – but not completely, there are chunks that hold to gather. Think chunky muesli/granola – like that. But softer. 🙂
I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples. This recipe will also work for pears and even stone fruits like peaches.
If you’re cooking for family or friends this weekend, consider giving this a try! I guarantee you’ll be greeted with a table of smiles when you emerge from the kitchen with THIS…. – Nagi x
PS Don’t forget ice cream!!! The perfect finishing touch!
- 2 lb / 1kg Granny Smith Apples( green apples), weight before peeling
- 1 tbsp plain flour
- 1/2 cup / 110g white sugar, preferably caster / superfine
- 2 tbsp lemon juice, or sub with water
- 1/2 tsp ground cinnamon
- 1 cup / 90g cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup / 150g plain flour
- 1 cup / 175 g brown sugar (loosely packed)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 cup / 125g unsalted butter, melted
- Pinch of salt
- Vanilla ice cream
Preheat oven to 350F/180C.
Peel apples, then cut into 1.5cm/ 3/5” cubes.
Pile apple in a 1.5 litre/1.5 quart baking dish. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly.
Place Topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over the apples.
Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 15 to 20 minutes (let's the apple filling come together).
Serve warm with vanilla ice cream!
1. Weight is BEFORE peeling and coring. I like making this with Granny Smith apples because they are slightly tart. You can use any apples you want, or even pears. Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries. Whatever you use, don't omit the sugar completely because it's part of how the filling becomes a bit jammy rather than watery.
2. This recipe is quite forgiving / difference in cup measures are relative so it works whether using US cups or Imperial cups (i.e. what 99% of the rest of the world uses). It won't work with Japanese cups (which are smaller) so please use the weight measures provided.
3. To make ahead, prepare recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it's hot where you are) then crumble over just before baking.
Nutrition per serving, assuming this serves 8.
One of my favourite photos of Dozer in recent times. ? This is why I don’t need a compost!!!