Apple Crumble for the Exhausted Home Cook!

IT WAS MEANT TO BE… This deliciously delightful recipe makes me so happy 🙂

 

Unlike its close cousin the apple pie, this recipe for apple crumble does not take very long to prepare and requires no complex knowledge of technique. It’s exactly what you’ll need when you’re overwhelmingly tired and simultaneously want to bake something epic!

 

You will need…

For the apple filling:

8 to 10 large baking apples of your preferred variety

Squeeze of lemon juice, about ½ tbsp

Very scant ¼ cup granulated sugar

3 tbsp flour

1 tsp cinnamon

1/8 tsp nutmeg (approx)

 

For the crumble topping:

1 stick of unsalted butter

1 cup flour

½ cup packed brown sugar

½ cup granulated sugar

1 tsp cinnamon

Hint of nutmeg, slightly less than 1/8

 

Directions:

 

Preheat the oven to 425 degrees. (You’ll start the baking at this temperature, and then you’ll turn the oven down later on.)

 

Peel and core your apples. Cut into very thin slices and place in a large bowl. Toss with lemon juice so that the apples stay fresh until they go into the oven.

Add the other filling ingredients and mix together as evenly as possible.

 

To start the crumble topping, you’ll need to cut the butter into very small rectangles. I tend to slice the butter sort of medium-thin, and then cut each slice like a tic-tac-toe board.

 

To a second large bowl, combine all of the crumble ingredients, with the butter pieces on top.

 

Incorporate the butter into the dry ingredients using your fingertips. The warmth from your hands will slightly soften the butter, making it easier to smoosh to combine. The butter pieces should end up at about the size of frozen peas.

 

This dessert is best baked in a larger pie plate or a Pyrex-style glass dish.

 

Now you get to choose your own adventure: If you’re serving the crumble and expect it to be eaten and finished right away, you can do two layers of actual crumble. Add most of the apples, then about ¼ of the crumble, then the rest of the apples followed by the rest of the crumble.

 

However, if your dessert is going to sit and be enjoyed over several days, you don’t want to have that layer of crumble between the apples because it will become soggy over time. In that case, simply use all of the apples and then cover them completely with the crumble.

 

Bake for the first 15 minutes at 425. Then reduce the heat to 350 degrees and bake for an additional 40 to 50 minutes. Buon appetito!

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