Apple Crumble
A good apple crumble is really two textures at once: tender spiced fruit under a craggy, golden topping, and this recipe gets both right with cold butter and a spoonful of cornstarch.
Equipment
- Ceramic or glass baking dish - around 8 inch (20 cm) square or a 2-quart oval
- Glass mixing bowls - two bowls, one for filling and one for topping
- Pastry blender - for cutting butter into the flour
- Apple Peeler Corer Slicer - optional, to speed up prep
- Chef's knife - sharp, for even slices
- Baking sheet - to catch any drips
Ingredients
For the Apple Filling
- 2.5 lb apples - 1.1 kg, about 6 medium, peeled, cored, and sliced 1/4 inch (6 mm) thick (a mix of Granny Smith and Honeycrisp)
- 3 tbsp light brown sugar - 40 g, packed
- 1 tbsp cornstarch - 8 g
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice - 15 ml
- 1 tsp pure vanilla extract
- salt - pinch
For the Crumble Topping
- 1 cup all-purpose flour - 125 g
- 1/2 cup light brown sugar - 100 g, packed
- 2 tbsp granulated sugar - 25 g
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold European-style unsalted butter - 113 g, cubed
- 1 tbsp turbinado sugar - 12 g, for sprinkling
Instructions
- Position a rack in the center of the oven and heat it to 375°F (190°C). Lightly butter your baking dish and set it on a baking sheet.
- Peel, core, and slice the apples into 1/4 inch (6 mm) pieces, keeping them roughly the same thickness so they cook through evenly.
- Toss the apple slices with the cornstarch, cinnamon, and nutmeg, then add the brown sugar, lemon juice, vanilla, and salt and stir until glossy. Transfer to the prepared dish and spread evenly.
- Whisk the flour, brown sugar, granulated sugar, cinnamon, and salt in a second bowl. Cut in the cold cubed butter until the mixture forms clumps the size of small peas, stopping while some pieces are still chunky.
- Spoon the topping evenly over the apples, covering edge to edge, and leave the surface craggy rather than pressing it flat. Sprinkle the turbinado sugar over the top.
- Bake for 40 to 45 minutes, until the topping is deep golden and the fruit juices bubble up around the edges. Tent loosely with foil for the last 10 minutes if the top browns too fast.
- Let the crumble rest for 15 to 20 minutes so the cornstarch sets the juices, then serve warm on its own or with a scoop of ice cream.
Notes
- Keep the butter cold. Freeze the cubed butter for ten minutes before cutting it in, because warm butter smears into the flour instead of forming clumps.
- Slice with intention. Paper-thin apples collapse into mush before the topping browns; aim for 1/4 inch (6 mm) slices.
- Mix your apples. Granny Smith and Honeycrisp together hold their shape better than all Granny Smith, which can bake up tart and stubbornly firm.
- Do not skip the cornstarch. It is the single thing standing between a set filling and a watery one.
- Leave the top rough. Craggy peaks brown more than a smooth surface and give you more crunchy edges.
- Rest before serving. Cutting in too early lets the juices run out before they can thicken.
- Taste your apples first. Sweeter varieties may need a little less sugar in the filling.
- Make ahead: Assemble the whole dish, cover, and refrigerate unbaked for up to 24 hours, then bake as directed.
- Storage: Cover loosely at room temperature for up to 1 day, or tightly in the refrigerator for up to 4 days. Freeze baked and cooled crumble for up to 3 months, wrapped well.
- Reheating: Warm at 350°F (175°C) for 10 to 15 minutes to bring back the crunch; from frozen, bake 25 to 30 minutes, covering if the top darkens too fast. Avoid the microwave for crispness.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 58gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 95mgFiber: 4gSugar: 36g
Tried this recipe?Let us know how it was!