Classic Apple Crumble
This classic dessert hits all the flavours of apple pie without the fuss or effort. Made with jammy cinnamon spiced apples, and topped with a crunchy crumbly topping, Apple Crumble (Apple Crisp) is the perfect dessert to have any night of the week.
Servings 6 serves
Ingredients
Apple Filling
- 3 lbs (1.2kg) apples weight before peeling and coring
- ¼ cup (56g) brown sugar firmly packed
- 1 tbsp fresh lemon juice optional
- 1 tsp cinnamon powder
- 1 tsp cornstarch
- 1 ¼ cup water
Crumble Topping
- 125 grams (½ cup) melted butter plus extra 2tbsp for dotting (optional)
- 1 ¼ cup rolled oats
- 1 ¼ cup self raising flour
- ¾ cup brown sugar
- ¾ cup shredded coconut optional, can also substitute with desiccated coconut
- 2 tsp cinnamon powder
Instructions
- Preheat the oven to 180ºC / 350ºF.
- Apples - Peel and roughly dice apples into 2cm / 1in cubes.
- Apple Filling - Places apples, brown sugar, lemon juice, and cinnamon powder into a medium saucepan. Whisk cornflour and water together, then add to saucepan. Place saucepan on medium high heat and bring to a boil.Let simmer on low heat for 10 minutes.
- Crumble topping - While the apples simmer, prepare the topping by placing butter, oats, flour, brown sugar, coconut, and cinnamon powder into a bowl. Mix until clumps form like wet sand.
- Assemble - Pour apple filling into a lightly greased baking dish. Spread evenly. Spread crumble topping over the apples, allowing for some clumps to remain together to get that nubbly finish. Dot with extra butter, if desired.
- Bake for 25-30 minutes, or until golden brown and filing is syrupy. Let stand for 10 minutes before serving to allow the filling to thicken slightly.
- Serve warm with vanilla ice cream or thick custard.
Notes
After the peeling and coring my apples came to about 830g.