Description
A classic Apple Crumble featuring tart Granny Smith apples baked with a cinnamon-spiced filling and a buttery, oat-studded crumble topping. Served warm with vanilla ice cream, this comforting dessert offers a perfect balance of sweet and tart flavors with a crunchy topping and a jammy filling.
Ingredients
Scale
Apple Filling
- 2 lb Granny Smith apples, peeled and cubed (1.5cm/1/2” cubes)
- 1 tbsp all-purpose flour
- 1/2 cup white sugar
- 2 tbsp lemon juice
- 1/2 tsp ground cinnamon
Crumble Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar, loosely packed
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 cup unsalted butter, melted (125g)
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat oven: Set your oven to 180°C/350°F (both fan and standard) to ensure it reaches the perfect temperature for baking.
- Prepare apples: Peel the Granny Smith apples and cut them into roughly 1.5cm (1/2 inch) cubes for even cooking and texture.
- Make apple filling: In a large bowl, toss the apple cubes with flour, white sugar, ground cinnamon, and lemon juice so they are evenly coated. Then spread this mixture evenly in a 1.5 litre (1.5 quart) baking dish.
- Prepare crumble topping: In another bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon powder, melted butter, and a pinch of salt. Mix well until you get clumps with a texture like wet sand, which will create a crumbly topping.
- Assemble crumble: Evenly spread the crumble topping over the apple filling, using your fingers to crumble it further if needed for a nice texture.
- Bake: Place in the preheated oven and bake for 40 minutes or until the topping is golden brown and crisp, and the apple filling is bubbling.
- Rest: Remove from oven and loosely cover with foil. Let it rest for 10 minutes to allow the apple syrup to thicken slightly before serving.
- Serve: Serve the apple crumble warm with a scoop of vanilla ice cream on the side for an indulgent treat.
Notes
- Weight measurements for apples are before peeling and coring for accuracy.
- Granny Smith apples are recommended for their tartness, but you can substitute with other apples, pears, or even berries—adjust sugar accordingly.
- Sugar should not be omitted completely; it helps create a jammy filling rather than a watery one.
- The recipe works well with either US or Imperial cups but avoid Japanese cups due to smaller size; use provided weight measures when possible.
- To make ahead, prepare up to the crumble topping, cover it, and refrigerate if needed. Add topping just before baking.
- If you prefer a less sweet dessert, reduce the sugar in the topping to 1/2 cup but keep the filling sugar as is to maintain the proper syrup consistency.
- Nutrition values exclude the vanilla ice cream serving.
