- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
- unsalted butter, at room temperature, for greasing the pan
- 6 firm tart apples (such as Cortland), peeled, cored, and cut into 1/4-inch thick slices
- 1 lemon, juiced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
Well-suited for a group, apple crumble can lovingly end a meal in a way that no other dessert can. To save time, make the filling and topping ahead and store separately in the fridge for up to 1 day. Or you can completely assemble and bake the crumble, then freeze to serve at a later date.
Swap options: Substitute pears for apples in the filling. Substitute a gluten free flour mixture for regular flour in the streusel topping.
For the streusel topping:
In a medium bowl, combine the flour, oats, brown sugar, cinnamon and salt. With your fingers, rub the butter into the flour mixture until you no longer see butter chunks and the streusel clumps together easily.
For the apple filling:1.
Preheat the oven to 350 F. Lightly coat the inside of a 2-quart baking dish with butter.2.
In a large mixing bowl, toss together the apple slices, lemon juice, granulated sugar, flour and cinnamon. Pour the filling into the prepared baking dish and spread in an even layer. Top with the streusel topping, pinching it together to form larger clumps.3.
Place the dish in the oven and bake the crumble for about 1 hour, or until the fruit is bubbling and the topping is golden-brown. Let cool for about 30 minutes and serve warm.