Description

This classic Apple Crumble recipe features tart Granny Smith apples baked with a cinnamon-spiced, buttery oat topping. It is a comforting dessert that is easy to prepare, perfect for cozy gatherings or a sweet treat. Serve warm with vanilla ice cream for an irresistible finish.

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 ok)
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
125 g / 1/2 cup unsalted butter, melted
Pinch of salt

To Serve

Vanilla ice cream

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Instructions

Preheat Oven: Preheat your oven to 180°C / 350°F (both fan and standard settings are fine) to prepare for baking the crumble.
Prepare Apples: Peel the Granny Smith apples and cut them into 1.5 cm (1/2 inch) cubes, ensuring uniform size for even cooking.
Make Apple Filling: In a large bowl, toss the apple cubes with flour, white sugar, ground cinnamon, and lemon juice until all pieces are evenly coated. Spread this filling evenly in a 1.5-litre (1.5-quart) baking dish.
Prepare Crumble Topping: In another bowl, combine rolled oats, plain flour, brown sugar, baking powder, cinnamon powder, and a pinch of salt. Pour in the melted unsalted butter and mix until the mixture forms clumps resembling wet sand. If needed, crumble with your fingers to achieve a crumbly topping texture.
Assemble and Bake: Evenly spread the crumble topping over the apple filling in the baking dish. Place in the preheated oven and bake for 30 to 40 minutes, or until the topping is golden brown and crisp.
Rest Before Serving: Remove the crumble from the oven and cover loosely with foil. Let it stand for 10 minutes to allow the apple syrup to thicken slightly.
Serve: Serve the apple crumble warm, ideally accompanied by a scoop of vanilla ice cream for a classic and indulgent dessert experience.

Notes

Weight is measured before peeling and coring the apples. Granny Smith apples are preferred for their tartness, but you can substitute with other types of apples, pears, or even peaches (reduce sugar slightly for peaches) or berries.
The recipe works well with both US and Imperial cup measures, but not with smaller Japanese cups. Using the provided weight measurements is recommended for accuracy.
To prepare ahead, assemble the recipe up to the point before adding the crumble topping. Cover the topping with cling wrap and refrigerate if needed. Add the topping just before baking.
If you prefer a less sweet dessert, reduce the topping sugar down to 1/2 cup. Keep the filling sugar unchanged to maintain the correct syrup consistency. Using green apples will also reduce sweetness naturally.
Nutrition values provided are per serving, assuming 8 servings, and exclude vanilla ice cream.

Nutrition

Serving Size: 1/8 of recipe (approx. 150g)
Calories: 300 kcal
Sugar: 22 g
Sodium: 75 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 25 mg