Apple Crumble is an easy dessert with a topping that is made of oats and brown sugar. Apples are combined with cinnamon, placed into a baking dish and baked with the sweetened oats.
This is a great way to get apple pie flavors without all the work of baking a pie. A food processor will make easy work of cutting cold butter into the sugar and oats for the crumble, but it is easily done by hands as well. Directions for both ways are given bellow.
Apple Crumble is best served warm and topped with vanilla ice cream. You can make it ahead and simply reheat it when you are ready to serve it.
If you prefer a traditional pie check out Apple Crumble Pie and Apple Pie.
You might also like Apple Crumble Ice Cream.
Apple Crumble
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Ingredients
- APPLES:
- 6 cups apples, sliced ( 5 large apples)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons all purpose flour
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- TOPPING:
- ½ cup flour
- 1/3 cup brown sugar
- ¼ cup white sugar
- 1 cup old fashioned oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick cold butter, cut into cubes
Instructions
Preheat the oven to 350 degrees.
Peel the apples and cut them into small chunks.
Place them in a large bowl and add the sugar,cinnamon and flour, Combine well.
Topping option #1
Place the flour, brown sugar, sugar, oats, cinnamon, and salt into the bowl of a food processor. Pulse a few times to combine. Add the butter cubes and pulse until the butter is totally mixed in and the mixture is crumbly.
Topping option #2
Place the flour, brown sugar, sugar, oats, cinnamon, and salt into a large bowl. Add the butter and cut it into the mixture with either a pastry cutter, two knives, or your hands. Continue until the butter is totally mixed in and the mixture is crumbly.
Place the apples into an 8″x 8″ baking dish.
Spread the crumb topping evenly over the apples in the baking dish.
Bake for 45-50 minutes until the top is lightly brown and bubbly around the edges. Serve warm with ice cream.
If you make this ahead of time, reheat in a 350 degree oven for 15 minutes until heated through.
