Cinnamon and oats in the crumble topping, yummy apple slices – awesome apple crumble topped with cream!
Growing up I always loved apple crumble (both Mum & Dad can confirm the many times I used to make single servings of apple crumble, and eat most of the crumble before actually cooking it with the apples). The crumble I used then was pretty basic – flour, butter and brown sugar … yes, those lumps of butter just had to be eaten, rather than combined into the crumble! But, I wanted to find a recipe that was a little more than just the plain one … and this one has definitely fit the bill.
Adapted from Sally’s Baking Addiction, this recipe went down a treat recently with the family. It’s a fine balance with getting the apples cooked just right – not too soggy, but not too crispy. It helps by putting some crumble in the actual apples (weird I know, but it works!). Try it out and see for yourself!
- 4 Granny Smith apples, cored and cut into small chunks
- 1 large egg
- 1/2 C (100g) granulated sugar
- 1 tbs (8g) all-purpose flour
- 1 C (125g) all-purpose flour (gluten-free if necessary)
- 1/2 C (42g) rolled oats (gluten-free if necessary)
- 1/3 C (67g) brown sugar
- 1 tsp ground cinnamon
- 150g butter or dairy-free margarine, cold and cubed
- 1/2 C pecans or walnuts
- Preheat oven to 350F. Spray baking pan with non-stick spray.
- In a large bowl, whisk the flour, oats, brown sugar and cinnamon together until combined. Cut in the cold butter/margarine until it reaches coarse, pea-sized crumbs. Add the nuts and mix well. Set aside.
- Whisk the egg and sugar together until smooth and creamy. Add the flour and whisk until combined. Fold in the apples until all coated.
- Pour half the apple mixture into the prepared pan and sprinkle half the crumble mixture on top. Repeat with the other half of the apple mixture and the crumble mixture.
- Bake for 40-45 minutes, or until the apples have reached the desired texture. Allow to cool for 10 minutes before serving.
- Serve warm with cream or other toppings of choice.