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husseysands

Apple Crumble

A classic apple crumble with a cold-butter oat topping that stays genuinely crunchy and a flour-thickened filling that holds its texture. Ready in under 65 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 320
Equipment Method Notes

Equipment

  • 1 Dish 8×8 inch baking dish

Method
 

  1. Granny Smith or Braeburn apples - 6 medium (∼900g / 2 lbs)
  2. Caster sugar - 3 tablespoons
  3. Plain flour - 2 tablespoons
  4. Ground cinnamon - 1 teaspoon
  5. Ground nutmeg - 1/4 teaspoon
  6. Lemon juice - 1 tablespoon
  7. Vanilla extract - 1/2 teaspoon
  8. Plain flour - 150g (1 1/4 cup)
  9. Cold unsalted butter, cubed - 100g (7 tablespoons)
  10. Light brown sugar (packed) - 80g (1/3 cup)
  11. Rolled oats - 80g (1 scant cup)
  12. Fine salt - 1/4 teaspoon
  13. Ground cinnamon - 1/2 teaspoon

Notes

 

  • Cold butter is non-negotiable — return it to the fridge for 10 minutes after cubing if your kitchen is warm. This is what gives you the crunchy topping.
  • Do not skip the flour in the filling — it thickens the apple juices into a light sauce. Without it, the filling turns watery and the topping steams rather than crisps from the underside.
  • The bubbling is the doneness signal — pale topping with no bubbling means the apples are still cooking. Golden topping with active bubbling at the edges means it is done.
  • Make ahead: Assemble up to 24 hours ahead, refrigerate, and bake straight from the fridge with 5 to 8 extra minutes added to the bake time.
  • Storage: Room temperature up to 2 days (loosely covered). Refrigerator up to 4 days. Freezer up to 3 months unbaked or 2 months baked.
    Instructions Heat oven to 180°C / 350°F (fan 160°C). Lightly butter an 8×8 inch baking dish. Combine apple slices with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl. Toss until every slice is evenly coated. Spread into the prepared dish in an even layer. Combine flour, brown sugar, oats, salt, and cinnamon in a separate bowl. Add cold butter cubes. Rub with your fingertips until the mixture resembles coarse, uneven breadcrumbs with pea-sized butter pieces throughout. Do not over-rub. Scatter the topping loosely and evenly over the apple layer. Do not press it down. Bake for 40 to 45 minutes until the topping is deep golden-brown and the filling is bubbling at the edges. Rest for 10 minutes before serving.