📝 About This Recipe
This quintessential British comfort classic features a luscious, jammy filling of tart Granny Smith apples scented with warm cinnamon and a hint of lemon. The star of the show is the golden-brown, buttery crumble topping, which uses a blend of oats and brown sugar to create a satisfyingly crunchy contrast to the tender fruit beneath. It is a timeless dessert that transforms humble orchard staples into a sophisticated, heart-warming masterpiece perfect for any season.
🥗 Ingredients
The Apple Filling
- 6 large Granny Smith Apples (peeled, cored, and sliced into 1/2-inch wedges)
- 1/2 cup Granulated Sugar
- 1.5 teaspoons Ground Cinnamon
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1 tablespoon Cornstarch (to thicken the natural juices)
- 1 teaspoon Vanilla Extract (pure extract preferred)
The Signature Crumble Topping
- 1.5 cups All-Purpose Flour (spooned and leveled)
- 1 cup Old-Fashioned Rolled Oats (do not use instant or quick oats)
- 1 cup Light Brown Sugar (firmly packed)
- 3/4 cup Unsalted Butter (cold and cut into small cubes)
- 1/2 teaspoon Sea Salt (to balance the sweetness)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 cup Walnuts or Pecans (roughly chopped (optional))
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch deep-dish baking pan or a 2-quart ceramic baking dish with butter.
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2
In a large mixing bowl, combine the sliced apples, lemon juice, granulated sugar, 1.5 teaspoons of cinnamon, vanilla extract, and cornstarch.
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3
Toss the apple mixture thoroughly until every slice is evenly coated in the sugar and spices, then set aside for 10 minutes to allow the juices to begin macerating.
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4
In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, sea salt, and nutmeg for the topping.
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5
Add the cold, cubed butter to the dry flour mixture. Use a pastry cutter or your fingertips to rub the butter into the dry ingredients.
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6
Continue working the butter until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining for texture.
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7
If using nuts, fold the chopped walnuts or pecans into the crumble mixture now.
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8
Pour the prepared apple filling into the greased baking dish, spreading them out into an even layer and scraping all the juices from the bowl into the dish.
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9
Spoon the crumble topping evenly over the apples. Do not press the topping down; keep it light and airy to ensure a crisp finish.
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10
Place the dish on a middle oven rack and bake for 40-45 minutes. If the top browns too quickly, tent loosely with foil halfway through.
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11
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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12
Remove from the oven and let it rest for at least 15 minutes before serving. This allows the fruit filling to set and thicken slightly.
💡 Chef's Tips
Always use cold butter for the topping to ensure a crumbly texture rather than a greasy one. Mix apple varieties like Granny Smith with Honeycrisp for a more complex flavor and texture profile. Avoid over-mixing the topping; you want distinct clumps of butter and sugar for the best crunch. If your apples are particularly juicy, add an extra teaspoon of cornstarch to prevent a soggy bottom. Store leftovers in the fridge for up to 3 days and reheat in the oven to restore the topping's crispness.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality Madagascar vanilla bean ice cream. Drizzle with a warm salted caramel sauce for an extra indulgent touch. Pair with a dollop of cold crème fraîche to cut through the sweetness. Enjoy alongside a hot cup of Earl Grey tea or a glass of chilled dessert cider. For a traditional British touch, serve swimming in warm custard (crème anglaise).