Apple Crumble (no oats)
This old-fashioned apple crumble, is such an easy dessert that you can have it on the table in under 1 hour. It's rustic and has self-saucing cinnamon apples and a crumb topping that's crisp, clumpy, and you can make ahead.
Servings 6 servings
Ingredients
- 1 tablespoon unsalted butter to grease the dish
Crumble topping:
- 1 cup all-purpose flour
- pinch of salt
- ¼ teaspoon baking powder
- ⅓ cup sugar
- ⅓ cup light brown sugar
- ½ cup unsalted butter melted
Apple filling:
- 6 cups sliced or diced Granny Smith apples the green ones
- ¼ cup light brown sugar
- 1 tablespoon lemon juice from about ½ a lemon
- 1 teaspoon ground cinnamon or apple pie spice for a more complex flavor
Instructions
- Preheat your oven to 375°F (190°C).
- Use 1 tablespoon unsalted butter to grease an 8x11 or 9-inch square baking dish for a taller dessert, or a 9x13-inch baking dish for a shorter one. Reserve. The crumble will be amazing with either.
Prepare the apple filling:
- In a large bowl, combine 6 cups sliced or diced Granny Smith apples, ¼ cup light brown sugar, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon. Toss the ingredients together until the apples are evenly coated.
- Pour the apple mixture into the baking dish and spread it out evenly.
Make the crumble topping:
- In a medium bowl, combine 1 cup all-purpose flour, pinch of salt, ¼ teaspoon baking powder, ⅓ cup sugar, and ⅓ cup light brown sugar.
- Drizzle ½ cup unsalted butter, melted, over the dry ingredients and stir with a fork until it resembles coarse crumbs. If not using right away, cover and refrigerate.
Assemble the dessert:
- Sprinkle the crumble topping evenly over the apple filling in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbling. It might take a little more depending on the size of the fruit pieces.
- Let the apple crumble cool slightly before serving.
- Serve warm, on its own or with vanilla ice cream, whipped cream, or custard.
Notes
Key takeaways: Success with apple crumble is about balancing tartness with sweetness. Choose your apple variety based on desired tartness and adjust sugar accordingly. Uniform cutting ensures even cooking, while warm (not hot) melted butter creates the perfect topping. Ratios matter, so use suggested dish sizes.
Leftovers keep well covered in the refrigerator for up to three days and can be gently rewarmed in a low oven to restore some of the topping's crunch.
