Description
This classic Apple Crumble recipe features tender, tart Granny Smith apples coated in a sweet, cinnamon-spiced filling, topped with a buttery, crumbly oat and brown sugar mixture. Baked until golden and served warm with vanilla ice cream, it’s the perfect comforting dessert for any season.
Ingredients
Units
Scale
Apple Filling
- 2 lb / 1 kg 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 okay)
- 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
Instructions
- Preheat: Preheat your oven to 180°C / 350°F (both fan and standard settings work).
- Prepare Apples: Peel the Granny Smith apples and cut them into 1.5 cm (1/2 inch) cubes for an even bite and texture.
- Make Apple Filling: In a mixing bowl, toss the apple cubes with plain flour, white sugar, ground cinnamon, and lemon juice. The flour helps thicken the filling, sugar adds sweetness, cinnamon adds warmth, and lemon juice balances the flavors and prevents browning. Spread this mixture evenly into a 1.5 litre (1.5 quart) baking dish.
- Make 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 thoroughly until the mixture forms clumps resembling wet sand. Use your fingers to crumble this topping evenly over the apple filling in the baking dish.
- Bake: Place the baking dish in the oven and bake for 30 to 40 minutes or until the topping turns golden brown and crisp, and the apple filling is bubbling.
- Rest: Remove the apple crumble from the oven and loosely cover it with foil. Let it stand for 10 minutes to allow the apple syrup to thicken slightly for a perfect consistency.
- Serve: Serve the crumble warm with a scoop of vanilla ice cream for an indulgent finish.
Notes
- Weight is BEFORE peeling and coring. Granny Smith apples are recommended for their tartness, but you can use any apples, pears, or even berries. Reduce sugar slightly if using sweeter fruits like peaches.
- This recipe is forgiving with cup measures and works with US or Imperial cups but not with smaller Japanese cups; use the provided weight measures for accuracy.
- To make ahead: prepare up to before adding the crumble topping. Cover the topping with cling wrap and refrigerate if warm; crumble over apples just before baking.
- If you prefer less sweetness, reduce the sugar in the topping to as low as 1/2 cup but keep the sugar in the filling unchanged to maintain the syrup’s consistency. Green apples help reduce overall sweetness.
- Nutrition values are per serving assuming 8 servings and exclude the ice cream.
Nutrition
- Serving Size: 1/8 of recipe without ice cream
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
