Apple Crumble Recipe
Juicy, tender apples topped with crunchy, cinnamon streusel make the perfect holiday dessert! Substitute with oat flour for a gluten-free treat!
Ingredients
Filling:
- 2.2 lbs (5-6 cups) apples, peeled, cored, and cut into ½-inch cubes
- 2 teaspoons freshly squeezed lemon juice
- ⅓ cup (70g) granulated sugar
- 2 teaspoons cornstarch
- Pinch of salt
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg or cloves , optional
- 1 teaspoon pure vanilla extract
Streusel Topping:
- ½ cup (60g) all-purpose flour (or oat flour if gluten-free)
- ⅓ cup (70g) light brown sugar (or granulated sugar, or a combination)
- 5 tablespoons (70g) cold unsalted butter, cut into small cubes
- ½ teaspoon ground cinnamon
- Pinch of salt
- ⅓ cup (30g) old-fashioned oats
- ⅓ cup chopped pecans or walnuts
Instructions
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Preheat oven to 350°F/180°C. Lightly grease a 9-inch round or an 8-inch square baking dish. Set aside.
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Make the apple filling:
In a medium bowl, toss apples with lemon juice. Add all other ingredients and toss evenly to coat. Transfer mixture to prepared baking dish and spread evenly. Set aside.
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Make the topping: Place all ingredients except for oats and nuts in a food processor and pulse until mixture clumps together into crumbly balls. Sprinkle oats and nuts over mixture and pulse 2-3 times to combine. Alternately, you can crumble the ingredients in a bowl using a pastry cutter or a fork. Sprinkle crumble evenly on top of the filling.
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Bake for 30-40 minutes, until topping is golden brown and juices are bubbling. The apples should be tender when a toothpick is inserted, but not mushy. If the top is browning too fast, cover loosely with aluminum foil. Allow to cool for a few minutes on a wire rack until warm. Serve warm and, if you like, add ice cream, vanilla brown sugar frozen custard, or whipped cream.
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Crumble will keep, covered, in the fridge for up to 3 days, but will taste best and be crispier on the first day it’s made. After that, it will slowly become soggier.