Description
A classic Apple Crumble recipe featuring tart Granny Smith apples with a sweet, cinnamon-spiced filling topped with a buttery, crumbly oat topping. Baked until golden and served warm with vanilla ice cream, this dessert balances tartness and sweetness perfectly for a comforting treat.
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 (can substitute brown sugar)
- 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 (can substitute white sugar)
- 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 (both fan and standard modes work).
- Prepare Apples: Peel the Granny Smith apples and cut them into 1.5cm (about 1/2 inch) cubes to ensure even cooking and proper texture in the filling.
- Make Apple Filling: In a large bowl, combine the diced apples with 1 tablespoon of flour, 1/2 cup white sugar, 1/2 teaspoon ground cinnamon, and 2 tablespoons lemon juice or water. Toss everything together thoroughly. Spread this mixture evenly in a 1.5 litre (1.5 quart) baking dish.
- Mix Crumble Topping: In a separate bowl, combine 1 cup rolled oats, 1 cup flour, 1 cup loosely packed brown sugar, 1/2 teaspoon baking powder, 1 teaspoon cinnamon powder, a pinch of salt, and 125g (1/2 cup) melted unsalted butter. Mix well until clumps form that resemble wet sand, which will create the classic crumbly texture.
- Assemble and Bake: Evenly spread the crumble topping over the apple filling, using your fingers to crumble it if necessary to maintain the texture. Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the topping is a beautiful golden brown color.
- Rest and Serve: Remove the crumble from the oven. Loosely cover it with foil to keep warm, and let it stand for 10 minutes. This resting time helps thicken the apple syrup beneath the topping. Serve warm with a scoop of vanilla ice cream for a delicious contrast.
Notes
- Weight is BEFORE peeling and coring. Granny Smith apples are preferred for their tartness but you can experiment with other apples, pears, or even peaches (reduce sugar slightly with peaches) and berries for variations.
- Use weight measurements for accuracy as cup sizes may vary internationally; US and Imperial cups work well, but Japanese cups are smaller and may affect results.
- You can prepare the apple filling and topping ahead of time up to just before assembling and baking. Store the topping covered with cling wrap in the fridge if needed, then crumble it over the apples right before baking.
- If you prefer a less sweet crumble, reduce the sugar in the topping to 1/2 cup but keep the filling sugar unchanged to maintain syrupy consistency. Using tart green apples also helps balance sweetness.
- Nutrition estimates assume 8 servings, excluding ice cream as a topping.
Nutrition
- Serving Size: 1/8 of recipe (approx. 150g)
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
