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A comforting and easy-to-make dessert featuring tender baked apples spiced with cinnamon and nutmeg, topped with a buttery, crisp oat crumble. This classic recipe is perfect for a beginner baker and yields a delightful, warm treat.
Ingredients
Apple Filling
- 6 medium Apples — about 6 cups sliced; Granny Smith, Honeycrisp, or Braeburn work well
- 0.25 cup Granulated sugar
- 1 tablespoon All-purpose flour
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
Crumble Topping
- 1 cup All-purpose flour
- 0.5 cup Rolled oats — old-fashioned
- 0.5 cup Light brown sugar — packed
- 2 tablespoons Granulated sugar
- 0.5 cup Cold unsalted butter — 1 stick, cut into small cubes
- 0.25 teaspoon Salt
Instructions
-
Preheat your oven to 375°F (190°C). Lightly grease your 8x8 inch (20x20 cm) or 9-inch (23 cm) round baking dish.
~5 minGreasing prevents sticking and makes cleanup easier. -
Prepare the apples: Peel, core, and slice the apples into roughly 1/4-inch (0.6 cm) thick pieces. Place them in a large mixing bowl.
~10 minSlicing apples uniformly helps them cook evenly. -
Mix the apple filling: Add the granulated sugar, 1 tablespoon of all-purpose flour, lemon juice, ground cinnamon, and ground nutmeg to the sliced apples. Toss gently until the apples are evenly coated.
~3 minThe flour helps to thicken the apple juices, preventing a watery filling. -
Transfer the apples: Pour the apple mixture into the prepared baking dish, spreading them evenly to form a layer.
~2 min -
Prepare the crumble topping: In another large mixing bowl, combine the 1 cup of all-purpose flour, rolled oats, light brown sugar, 2 tablespoons of granulated sugar, and salt. Whisk briefly to combine these dry ingredients.
~2 min -
Cut in the butter: Add the cold, cubed butter to the dry ingredients for the topping. Use your fingertips, a pastry blender, or two forks to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.
~5 minWorking quickly with cold butter helps achieve a crisp, crumbly topping. Overmixing can result in a tough topping. -
Assemble the crumble: Sprinkle the crumble topping evenly over the apple mixture in the baking dish, covering the apples completely.
~1 min -
Bake the crumble: Place the baking dish on a baking sheet (to catch any potential overflow) and bake for 35-45 minutes, or until the topping is golden brown and the apple filling is bubbly and tender when pierced with a knife.
~40 minIf the topping browns too quickly, you can lightly tent the dish with aluminum foil for the remaining baking time. -
Cool and serve: Remove the crumble from the oven and let it cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly.
~15 minServing warm is best! Pair with a scoop of vanilla ice cream, whipped cream, or a drizzle of custard.
Nutrition
Equipment
- 8x8 inch (20x20 cm) square or 9-inch (23 cm) round baking dish
- large mixing bowls
- vegetable peeler
- sharp knife
- cutting board
- measuring cups and spoons
- pastry blender or two forks (optional)
- wire rack
Tips & Storage
- For the best flavor and texture, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp or Braeburn.
- Ensure your butter for the topping is very cold; this is key to achieving a perfectly crumbly texture.
- If you prefer a less sweet crumble, you can slightly reduce the sugar in both the filling and the topping.
- This crumble can be prepared ahead of time: assemble the dish, cover, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time if baking from cold.
- Storage: Cover any leftover crumble tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warm, or in the microwave for individual servings.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
