THE MOUNTAIN COTTAGE KITCHEN
Apple Crumble
Servings 6
Ingredients
Apple Filling
- 800 g Granny Smith apples peeled, cored and cut into chunky pieces (about 6 cups prepared)
- 20 g unsalted butter (about 1 tbsp + 1 tsp)
- 55 g light brown sugar (about ¼ cup packed)
- 15 ml water (1 tbsp)
- ½ tsp ground cinnamon
- pinch fine salt
Crumble Topping
- 150 g all-purpose flour (1¼ cups)
- 95 g cold unsalted butter cubed (6 tbsp + 2 tsp)
- 60 g light brown sugar (¼ cup + 1 tsp)
- pinch fine salt
- Demerara or turbinado sugar for sprinkling, optional
Equipment
- 8x6-inch baking dish
- Kitchen scale optional, but recommended
Method
- Preheat the oven to 375°F conventional.
- Place the prepared apples, butter and water in a wide saucepan. Cover and cook over medium-low heat for 5–6 minutes, stirring once or twice, until the apples are beginning to soften but still hold their shape.
- Remove from the heat and stir in the brown sugar, cinnamon and salt.
- Transfer the apples and any juices to an 8×6-inch baking dish and spread into an even layer.
- To make the crumble topping, combine the flour and salt in a medium bowl.
- Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the brown sugar.
- Scatter the crumble mixture evenly over the apples without pressing it down. Sprinkle with a little demerara or turbinado sugar, if desired.
- Bake at 375°F for 20 minutes. Then, reduce the oven temperature to 350°F and continue baking for 25 minutes, until the topping is golden and the apple filling is bubbling around the edges.
- Let the crumble rest for 10–15 minutes before serving. Serve warm with custard, cream or vanilla ice cream.
Notes
Apples: Granny Smith apples work particularly well because their tart flavor balances the sweet topping and they hold their shape as they cook.
Make ahead: The apple filling and crumble topping can be prepared separately and refrigerated for up to 24 hours. Assemble just before baking for the crispest topping.
Storage: Store leftover crumble covered in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave, or warm the baking dish in a 325°F oven until heated through. Reheating in the oven will help the topping stay crisper.
