Ah, apple crumble—my autumnal obsession. There’s something undeniably magical about the way the warm, cinnamon-laden apples meld with that buttery, golden topping, isn’t there? I mean, it’s like a cozy hug on a chilly day, or maybe that’s just the nostalgia talking. Every bite takes me back to brisk walks through crunchy leaves, followed by the scent of home-baked goodness wafting through the kitchen.
Steps
- Preheat your oven to 180°C (350°F), suitable for both fan and standard settings.
- Peel the apples, then cut them into 1.5 cm (1/2 inch) cubes.
- Combine the apple cubes in a bowl with flour, sugar, and cinnamon, then add lemon juice. Toss everything together and spread it evenly in a 1.5-litre (1.5-quart) baking dish.
- For the topping, mix together oats, flour, brown sugar, baking powder, cinnamon, melted butter, and a pinch of salt in a bowl until clumps form, resembling wet sand.
- Sprinkle the crumbly topping over the apple mixture, using your fingers to ensure an even distribution if necessary.
- Bake for 30 to 40 minutes until the top is golden brown. Once done, cover loosely with foil and let it sit for 10 minutes, allowing the apple syrup to thicken slightly.
- Serve the apple crumble warm, paired with a scoop of vanilla ice cream.
Ingredients
- 2 pounds (1kg) Granny Smith apples, measured before peeling
- 1 tablespoon plain/all-purpose flour
- 1/2 cup white sugar (can substitute with brown sugar)
- 2 tablespoons lemon juice or water
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats/oatmeal (quick cooking is acceptable)
- 1 cup plain/all-purpose flour
- 1 cup loosely packed brown sugar (can substitute with white sugar)
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 125 grams (1/2 cup) unsalted butter, melted
- Pinch of salt
- Vanilla ice cream
FAQ
- What type of apples are best for making Apple Crumble?
- Granny Smith apples are recommended for their sweet-tart flavor, but sweet red apples can also be used if you prefer a sweeter taste. The recipe can also be adapted for pears or stone fruits like peaches.
- How do I prevent the apple filling from being watery?
- To avoid a watery filling, this recipe uses a small amount of flour mixed with sugar and cinnamon. The flour helps to thicken the filling, making it slightly jammy and syrupy.
- Can I adjust the sweetness of the Apple Crumble?
- Yes, you can reduce the sugar in the topping to as low as 1/2 cup if you prefer a less sweet dessert. It is advised to leave the sugar in the filling unchanged to maintain the syrupy consistency.
- Can the Apple Crumble be made in advance?
- Yes, you can prepare the recipe up to the point before adding the crumble topping. Keep the topping covered with cling wrap (refrigerate if necessary) and add just before baking.
- Is this recipe suitable for berries?
- Yes, this Apple Crumble recipe can be adapted for various fruits, including berries. Just ensure to adjust the sugar according to the sweetness of the fruit used.
Tips
- Choose Your Apples Wisely: Consider using Granny Smith apples for a balance of sweetness and tartness. If you prefer a sweeter dish, opt for sweet red apples. This recipe is versatile and can also work well with pears or stone fruits like peaches.
- Achieve the Perfect Crumble Topping: When preparing the crumble topping, mix the ingredients until you achieve a texture similar to wet sand. This ensures a crispy, chunky topping that won’t be too dry or overly sweet.
- Prevent a Watery Filling: To achieve a jammy and syrupy filling rather than a watery one, include a bit of flour mixed with your sugar and cinnamon in the apple mixture. This small addition can make a significant difference in the filling’s consistency.
- Adjust for Sweetness: If you prefer a less sweet dessert, consider reducing the sugar in the crumble topping to as low as 1/2 cup. However, keep the sugar in the apple filling as is to maintain the desired syrupy texture.
Equipment
- Baking Dish – A 1.5 litre/1.5 quart baking dish is required for this recipe.
- Mixing Bowls – Needed for mixing the apple filling and crumble topping separately.
- Peeler – For peeling the apples.
- Measuring Cups and Spoons – Essential for accurately measuring ingredients like flour, sugar, and cinnamon.
