Apple Crumble

Name: Apple Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 -8
Ingredients: 2 lb / 1kg Granny Smith Apples( green apples); 1 tbsp flour; 1/2 cup white sugar; 2 tbsp lemon juice; 1/2 tsp ground cinnamon; 1 cup rolled oats / oatmeal; 1 cup flour; 1 cup (loosely packed) brown sugar; 1/2 tsp baking powder; 1 tsp cinnamon powder; 125g / 1/2 cup unsalted butter; pinch of salt; vanilla ice cream

User Reviews

5.0

1,428 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 -8
Course
Dessert
Cuisine
American

Apple Crumble

Paige Becker

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Recipe video above. A filling of tender, cinnamon laced apples topped with a nubbly crunchy, golden topping. You'll love how this Apple Crumble isn't overly sweet, and how the filling is syrupy and jammy, rather than watery or dry. The smell when this is cooking is everything! SWEETNESS - see Note 4.

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Ingredients

Servings

Apple Filling

2 lb / 1kg Granny Smith Apples( green apples) , weight before peeling
1 tbsp flour , plain / all-purpose
1/2 cup white sugar (sub brown sugar)
2 tbsp lemon juice (or water)
1/2 tsp ground cinnamon

Topping

1 cup rolled oats / oatmeal (quick cooking is ok)
1 cup flour , plain / all-purpose
1 cup (loosely packed) brown sugar (sub 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

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Instructions

Preheat oven to 180°C / 350°F (both fan and standard).
Apple - Peel apples, then cut into 1.5cm/ 1/2” cubes.
Apple filling - Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
Crumble topping - Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple syrup thicken slightly).
Serve warm with vanilla ice cream!

Notes

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.
Weights - 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.
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.
SWEETNESS: A few readers have said they find this too sweet for their taste. I don't have an overly sweet tooth, and love this as is. If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It's best to keep sugar in Filling as is so the syrup consistency isn't affected. Also, use green apples - they are less sweet than others.
Nutrition per serving, assuming this serves 8, excludes ice cream.
Originally posted April 2016, updated with new commentary, recipe video and fresh new photos. No change to recipe!