Apple Crumble is an absolute classic and the ultimate comfort food in my home.
I developed this little recipe in batches when I lived in New York City, and I often make it when I have things that need to be consumed on hand.
It’s super simple – I add old-fashioned oats and almond meal to the crumbled pot, though you can’t go wrong with slathering on what you have on hand. I also added some raw sugar to give the topping crunchy.
If you want to make this very small batch, halve the apple filling ingredients and make half a batch of the crumbled ingredients, and bake in a loaf pan.
*Cloudy Kitchen Vegan Banana Chocolate Chip Muffin
Recipe: blueberry and blackcurrant crumb slice
*Recipe: Jordanian Almond Butter Rondelle and Berry Squares
easy apple crusher
Preparation time: 20 minutes
Baking time: 1 hour
to top the crumbs
100g plain flour
100 grams of almonds (or take 100 grams of flour, or other nut meal)
1 teaspoon cinnamon
80g old oats
100 gm brown sugar
50g raw sugar (you can substitute it with brown sugar, if you don’t have it on hand)
Half a teaspoon of salt
135g cold butter, cut into cubes
1.1 kg apples (about 6 apples), peeled, seeded and thinly sliced
30 grams plain flour
80 grams raw sugar or white sugar
1 teaspoon vanilla bean paste (optional)
Half a teaspoon of salt
Heat the oven to 180°C. Grease a 20cm frying pan or a similar sized dish.
In a medium bowl, whisk together flour, almonds, and cinnamon to remove any clumps. Add the aged oats, brown sugar, raw sugar, and salt and mix together.
Add the butter cubes and rub the butter with your fingers into the mixture until blended and crumbly. Set aside in the refrigerator until ready to use.
In a large bowl, combine apple slices, flour, sugar, vanilla paste if using, and salt. Stir with your hands until the apple is evenly coated with the flour mixture. Put them in the prepared pan, making sure there are no large gaps. It will look filling, but it will be just fine – it just cooks a little.
Cover the surface of the apples evenly with the crumb mixture.
Cover the pan with tin foil, and bake for 20 minutes, then remove the tin foil and bake for another 25 to 30 minutes, until the crumbs are golden brown and the filling is bubbling.
Leave for 5-10 minutes, then serve hot with custard or ice cream.
Store leftovers covered in foil or in an airtight container in the refrigerator.
Erin Clarkson is the owner of Cloudy Kitchen.