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Classic Apple Crumble
We like to add a little lemon juice to stop the apples from browning, but you can leave this out if preferred.
Prep Time
20 mins
Cook Time
40 mins
Serves
6–8
Dessert
Kids
$
Special Occasions
Ingredients
NUTTY CRUMBLE TOPPING
1 cup plain flour
1 cup rolled oats
1/2 packed up soft brown sugar
1/2 cup slivered almonds, or chopped hazelnuts
2 tsp ground cinnamon
1 tsp mixed spice
125g/4oz butter, or coconut oil, melted
APPLE FILLING
6 large tangy apples, such as braeburn or granny smith, peeled, cored and thinly sliced, or 770g/1¾lb can sliced apples
1/4 cup sugar
2 tbsp lemon juice, (optional)
1 tsp ground cinnamon
1 tbsp cornflour
Method
NUTTY TOPPING
Preheat oven to 160°C/325°F fanbake.
To make Nutty Topping, combine all dry ingredients in a large bowl.
Add butter or coconut oil and mix until evenly combined.
APPLE FILLING
To make Apple Filling, place apples in a medium (about 8-cup capacity) shallow oven dish with sugar, lemon juice, if using, and spices.
Sprinkle cornflour over the top and mix to combine.
Spread out in dish evenly.
Top with crumble and press down firmly. Bake until golden and bubbling (about 40 minutes).
VARIATIONS
Rhubarb and Apple Crumble – for the filling, use 4 apples, peeled, cored and sliced, and 4 stalks rhubarb, peeled and chopped into 1cm/½in pieces.
Feijoa and Apple Crumble — for the filling, use 2 apples, peeled, cored and sliced, and 12 feijoas, peeled and sliced.
Berry and Apple Crumble — for the filling, use 4 apples, peeled, cored and sliced, and 3 cups fresh or thawed frozen berries.
