📝 About This Recipe
This quintessential British comfort classic features a medley of tart Granny Smith apples and sweet Honeycrisps, slow-baked until they collapse into a jammy, cinnamon-scented filling. What sets this version apart is the 'shortbread-style' crumble topping, fortified with toasted oats and a hint of sea salt for the ultimate crunch. It is a rustic, heartwarming dessert that celebrates the humble pome fruit in its most glorious, golden-brown form.
🥗 Ingredients
The Fruit Filling
- 4 large Granny Smith Apples (peeled, cored, and sliced into 1/2-inch wedges)
- 3 large Honeycrisp or Braeburn Apples (peeled, cored, and sliced into 1/2-inch wedges)
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1 tablespoon Cornstarch (to thicken the juices)
- 1 teaspoon Vanilla Extract (pure extract is best)
The Golden Crumble Topping
- 1 1/4 cups All-Purpose Flour
- 3/4 cup Old-Fashioned Rolled Oats (do not use instant oats)
- 2/3 cup Light Brown Sugar (packed)
- 1/2 cup Unsalted Butter (cold and cut into 1/2-inch cubes)
- 1/2 teaspoon Sea Salt (flaky or fine)
- 1/2 cup Chopped Pecans or Walnuts (optional, for extra texture)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a 2-quart ovenproof ceramic dish with a little butter.
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2
In a large mixing bowl, combine the sliced Granny Smith and Honeycrisp apples. The mix of tart and sweet apples ensures a complex flavor profile.
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3
Sprinkle the granulated sugar, lemon juice, cinnamon, ginger, cornstarch, and vanilla extract over the apples. Toss thoroughly until every slice is evenly coated.
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4
Transfer the apple mixture into the prepared baking dish, spreading them out into an even layer. Press down slightly to minimize large air gaps.
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5
In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and sea salt for the topping.
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6
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the dry ingredients.
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7
Continue working the butter until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining. This creates the 'rubble' texture.
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8
If using nuts, fold the chopped pecans or walnuts into the crumble mixture now.
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9
Evenly sprinkle the crumble topping over the apples. Do not pack it down; keep it loose so the heat can circulate and crisp the topping.
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10
Place the dish on the middle rack of the oven. Bake for 40 to 45 minutes.
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11
Check the crumble at the 30-minute mark. If the top is browning too quickly, tent it loosely with aluminum foil.
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12
The crumble is done when the topping is a deep golden brown and the fruit juices are bubbling up around the edges of the dish.
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13
Remove from the oven and let it rest for at least 15 minutes before serving. This allows the fruit filling to set slightly so it isn't too runny.
💡 Chef's Tips
Always use cold butter for the topping; warm butter will result in a greasy, flat crust rather than a light, crisp one. Mix your apple varieties—Granny Smiths provide the structure while softer apples like McIntosh or Gala create a saucy base. For an extra-crunchy topping, add a tablespoon of demerara sugar over the top just before baking. If you notice the filling is too watery, ensure you aren't skipping the cornstarch, as it binds the natural apple juices. To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure your oats are certified GF.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Drizzle with a warm salted caramel sauce for an extra indulgent touch. Pair with a dollop of cold crème fraîche or thick Greek yogurt to balance the sweetness. Serve alongside a glass of chilled dessert cider or a warm cup of Earl Grey tea. For a traditional British experience, pour hot vanilla custard over the individual portions.