Best Apple Crumble
A delicious, no-fuss dessert that can be thrown together at the last minute and popped into the oven while you enjoy your main course.
Servings: 6 people
Equipment
- Food processor optional
Ingredients
For the apple filling
- 4–6 large apples peeled and thinly sliced
- 2–3 TBS brown sugar optional – see notes
- 4 whole cloves
- 1 knob salted butter optional
For the crumble topping
- ½ cup plain flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup caster sugar
- 75 g butter
- ½ cup rolled oats
- ½ cup mixed chopped nuts, eg. walnuts, hazelnuts raw and unsalted
Instructions
For the apples
- Preheat oven to 190°c
- Place sliced apples in a deep-sided baking dish or pie dish. Toss in the brown sugar and drop in the cloves. If using butter, break the knob of butter into several small pieces and dot it around the dish.
- Bake for around 20 minutes, or until apples are beginning to soften and the sugar mixture is caramelised. Remove from oven.
To prepare the crumble
- While the apples are cooking, make your crumble topping. Place flour, cinnamon, nutmeg, ginger, sugar and butter in the bowl of a food processor if you have one. Process until the mixture is crumbly. If you don't have a food processor, this can be done in a large bowl. Rub the ingredients together between your fingers until the mixture resembles damp crumbs.
- Add rolled oats and chopped nuts and pulse once or twice to combine. If you're doing this by hand, mix the oats and nuts in by hand.
- Spread crumble over par-cooked apples and return to the oven. Cook for a further 25 minutes, or until crumble is golden and apples are cooked through.
- Serve with cream, ice cream or custard. Leftovers are delicious for breakfast served with Greek-style yoghurt.
Notes
If using a sweeter variety of apple for this recipe, you can omit the sugar from the apple mixture. There is still sugar in the crumble topping, which will deliver plenty of sweetness