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–+ servings

Apple Crumble Recipe

Pocker Emily
Apple crumble recipe in a cream bowl with a golden butter-crumb topping
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Tender cinnamon apples beneath a golden, buttery brown-sugar crumble. No oats or pastry rolling required.
Estimated Recipe CostEstimated US$6 for the whole recipe (8 servings), excluding toppings
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 272
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Apple filling
  • 3 pounds Granny Smith apples about 1.05 kg after peeling and coring; a mix with Honeycrisp also works
  • 1/4 cup packed light brown sugar 50 g
  • 1 tablespoon lemon juice
  • 1 tablespoon all-purpose flour 8 g
  • 1 teaspoon ground cinnamon
Crumble topping
  • 1 cup all-purpose flour 125 g, spooned and leveled
  • 1/2 cup packed light brown sugar 100 g
  • 6 tablespoons cold unsalted butter 85 g, cubed
  • 1/4 teaspoon fine salt

Equipment

  • 1 9-inch square baking dish
  • 2 Mixing bowls
  • 1 Vegetable peeler
  • 1 Knife and cutting board
  • 1 Baking sheet

Instructions
 

  1. Heat the oven to 375°F (190°C). Set a 9-inch square baking dish on a baking sheet to catch any bubbling juices. Wash, peel and core the apples, then slice them about 1/4 inch (6 mm) thick.
  2. Toss the apple slices with the filling's brown sugar, lemon juice, flour and cinnamon until evenly coated. Spread them in the baking dish.
  3. Mix the topping flour, brown sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture forms loose crumbs with a few pea-sized clumps. Scatter evenly over the fruit without pressing it down.
  4. Bake for 40–50 minutes, until the topping is golden and the juices bubble around the edges. A thin knife inserted into the center should pass easily through the apples. If the top browns before the fruit softens, cover loosely with foil and continue baking, checking every 5 minutes.
  5. Let stand for 15 minutes before spooning into bowls. Serve plain or with optional vanilla ice cream, plain yogurt or cream.

Nutrition

Calories: 272kcalCarbohydrates: 48.2gProtein: 2.2gFat: 9gFiber: 2.3g

Video

Notes

Nutrition is an estimate per one-eighth of the recipe using 1.05 kg prepared peeled apples; optional serving accompaniments are excluded. Actual apple yield and brands vary. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 165°F (74°C). Instructional video by Jamie Oliver demonstrates a flour-and-butter fruit crumble and additional fruit variations. His apple version briefly precooks apple chunks; this recipe bakes thin raw slices directly in the dish.

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