Classic Apple Crumble
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- Chef knife
INGREDIENTS
- 7 Granny Smith apples, peeled and cubed
- ½ cup/100 grams sugar
- 1 teaspoon cinnamon, or more, to taste
- 2 tablespoons cornstarch
- Juice of ½ lemon
- 1 teaspoon vanilla extract, optional
Crumble:
- 1 cup/140 grams all-purpose flour
- ¾ cup/150 grams sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 9 tablespoons/130 grams soft or melted butter
- A pinch of salt
INSTRUCTIONS
- In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, butter, and salt. Mix until the ingredients form a cohesive dough. Transfer to the freezer while preparing the apples.
- Peel the apples and cut them into bite-sized cubes. Place them in a large bowl and toss with sugar, cinnamon, cornstarch, lemon juice, and vanilla extract. Stir well to coat the apples evenly.
- Preheat the oven to 355°F (180°C).
- Grease a 9.5-inch/24 cm baking dish with butter. Spread the apple mixture evenly in the dish. Remove the crumble from the freezer and break it into small pieces over the apples. If too firm, let it sit at room temperature for 10 minutes before crumbling by hand or grating with a box grater.
- Bake for 40 to 50 minutes, until the topping is deeply golden and the apples are bubbling. Let cool for a few minutes before serving warm with ice cream.
MY NOTES
FAQ
What are the best apples to use for a classic apple crumble?
Granny Smith apples are the most popular choice for classic apple crumble because they hold their shape well during baking and provide a tart contrast to the sweet crumble topping. Other good options include Honeycrisp, Braeburn, and Pink Lady, which all offer a balance of sweetness and firmness. Avoid softer apples like Red Delicious or McIntosh, as they tend to break down too much and become mushy. A mix of tart and sweet apples can enhance the flavor complexity. Regardless of the variety, peeling the apples helps maintain the right texture, though leaving the skin on adds fiber and a rustic feel.
How do I get the crumble topping to be extra crunchy?
For a crunchier topping in classic apple crumble, use a combination of butter and a mix of sugar types. Granulated sugar creates a crisp texture, while brown sugar adds moisture and flavor. Chilling or freezing the crumble topping before baking helps maintain its structure. Using melted butter can make the crumble denser, whereas cold butter rubbed into the flour creates a crisper texture. Baking at a slightly higher temperature for the last 10 minutes can also enhance crunchiness. If desired, adding chopped nuts like almonds or pecans, or even a handful of oats, can improve texture and provide extra crunch.
Can I make this apple crumble ahead of time?
You can fully bake it and store it in the refrigerator for up to three days, reheating it in the oven at 350°F (180°C) for about 15 minutes before serving. Alternatively, you can prepare the crumble topping and apple filling separately, storing them in airtight containers in the fridge for up to 24 hours. Assemble just before baking to keep the topping crisp. Freezing is another option—assemble the crumble, cover tightly, and freeze for up to three months. Bake directly from frozen, adding 10–15 minutes to the baking time.
How do I store and reheat this classic apple crumble?
Classic apple crumble can be stored in the refrigerator for up to three days. Let it cool completely before covering with plastic wrap or transferring to an airtight container. To reheat, place in a 350°F (180°C) oven for 10–15 minutes until warmed through. If using a microwave, reheat in 30-second intervals, though this may soften the crumble topping. For long-term storage, classic apple crumble can be frozen either before or after baking. If frozen unbaked, bake directly from frozen, adding extra time. If frozen after baking, thaw overnight in the fridge and reheat in the oven to restore crispness.
The difference between apple crumble and apple crisp
Apple crumble and apple crisp are similar desserts, but the main difference is in the topping. Classic apple crumble typically has a streusel-like topping made from flour, butter, and sugar, creating a soft, crumbly texture. Apple crisp, on the other hand, includes oats in the topping, giving it a crunchier texture. Some crisp recipes also incorporate nuts for additional crunch. While both desserts bake apples with a sweet topping, the addition of oats in crisps makes them slightly heartier. The terms are sometimes used interchangeably, but crumble is more commonly associated with British baking, whereas crisp is a term widely used in the United States.
Can I add oats or nuts to the crumble topping?
Yes, oats and nuts can be added to enhance the texture and flavor of classic apple crumble. Rolled oats provide a chewier, heartier topping, making the dish closer to an apple crisp. If using oats, replace about â…“ of the flour with an equal amount of oats. Nuts like almonds, pecans, or walnuts can be chopped and mixed into the topping for added crunch and a richer taste. Toasting the nuts beforehand intensifies their flavor. If adding oats or nuts, ensure the crumble is well-mixed and still maintains a slightly sandy texture to allow even baking.
Is it possible to make this recipe without butter?
This classic apple crumble can be made with coconut oil, vegan butter, or margarine can replace butter in a 1:1 ratio. Using coconut oil provides a subtle coconut flavor, while vegan butter maintains a more traditional taste. For a healthier option, unsweetened applesauce can replace part of the butter, though this will create a softer, less crumbly texture. Olive oil can also be used but may alter the flavor slightly. When using substitutes, ensure the fat is well incorporated into the flour to maintain the proper crumble consistency.
Can I reduce the sugar without affecting the texture?
Yes! In the apple filling, you can cut the sugar by up to half, especially if using naturally sweeter apple varieties like Honeycrisp or Fuji. In the crumble topping, reducing sugar slightly will still yield a crisp texture, but cutting too much can affect caramelization and structure. Using coconut sugar, honey, or maple syrup as partial substitutes can maintain sweetness while adding depth of flavor. If reducing sugar, balancing flavors with more cinnamon or vanilla can enhance the natural sweetness of the apples.
