Apple Crumble
Yield: 8 servings
Calories: 323kcal
A freshly baked apple crumble with warm spices and a crunchy topping is a perfect dessert for sharing especially with a scoop of ice cream.
Ingredients
Apple Filling
- 3 pounds (1.4 kg) honeycrisp apples, about 6 large apples
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) dark brown sugar, packed
- 1 tablespoon (9 g) all-purpose flour, optional
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon kosher salt
- 1 teaspoon (1 g) lemon zest
- 2 teaspoons (10 ml) lemon juice
- 1 tablespoon (15 g) unsalted butter, plus more for greasing
Crumble Topping
- 1 cup (142 g) all-purpose flour
- ⅓ cup (67 g) dark brown sugar, packed
- 2 tablespoons (25 g) granulated sugar
- ¾ teaspoon (3 g) baking powder
- ¾ teaspoon (2 g) cinnamon
- ½ teaspoon (2 g) kosher salt
- 6 tablespoons (84 g) unsalted butter, melted
- 2 teaspoons (10 ml) vanilla extract
Special Equipment
Instructions
Apple Filling
- Set the oven rack to the center position. Heat to 375ºF (191ºC).
- Peel, core, and cut the apples into about 1/2-inch thick slices.
- In a large bowl, stir to combine sliced apples, granulated sugar, brown sugar, flour (if using), cinnamon, nutmeg, salt, lemon zest, and lemon juice.
- In a large skillet, melt the butter over medium heat. Add the apple mixture and saute until crisp-tender, and most of the moisture releases, about 15 to 20 minutes.
- Lightly butter the bottom and sides of an 8 by 8-inch baking dish. Evenly spread the cooked apples inside.
Crumble Topping
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Add the melted butter and vanilla. Stir with a spatula to combine and press together to make large clumps.
- Evenly scatter the topping over the pre-cooked apples. Break them into dime-sized pieces along with some smaller ones.
- Place the baking dish on a sheet pan. Bake until the topping is golden brown and crisp, about 30 to 35 minutes. Cool on a wire rack for about 30 to 45 minutes. This allows the topping to become crispier and for filling to set.
- Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Apple Substitutes: Golden Delicious, Fuji, Braeburn, Gala, or McIntosh apples taste similar to Honeycrisp. Use Granny Smith apples for more tartness.
- Stronger Spiced Filling: Increase the cinnamon to 1 teaspoon, nutmeg to 1/2 teaspoon, and salt to 1/4 teaspoon.
- Make-Ahead: The crumble topping can be refrigerated for up to 7 days or frozen for up to 1 month.
- Make it in a Skillet: Bake inside an 8 to 10-inch cast iron pan.
- Make it Gluten-Free: Substitute with gluten-free flour.
- Make it Dairy-Free: Substitute coconut oil instead of butter.
- Storing: Cool completely, then cover with foil or transfer to an airtight container. Refrigerate for up to 2 days.
- Reheating: Heat individual portions in the microwave in 15 to 30-second intervals until warm. You can bake the whole dish at 350ºF (177ºC) until the top is crisp and the filling is warm.
Nutrition
Calories: 323kcal | Carbohydrates: 58g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 190mg | Potassium: 236mg | Fiber: 4g | Sugar: 40g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg
Recipe Link