![]() The cinnamon, the apple, the buttery sweet goodness.Īnd that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples… The smell when this is in the oven is just heavenly. ![]() This recipe will also work for pears and even stone fruits like peaches. If you prefer not to have tartness, then feel free to use sweet red apples. I like to use Granny Smith apples because the sweet-tart palette appeals to me. It crumbles when you serve it – hence the name □ – but it doesn’t disintegrate, there are chunks that hold together. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. Just a bit of flour really makes a difference andĢ. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). ![]() But it works, tastes great and it makes an Apple Crumble that is everything it should be. This recipe doesn’t have any ground breaking techniques or secret ingredients. There are tons and tons of Apple Crumble recipes out there. That was the moment when I decided I needed to create my own recipe. This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing.Ĭrumbly topping to be sure, but it was awfully dry and the filling was watery. This is a reader favourite included by popular demand in my debut cookbook “Dinner”! THE Apple Crumble recipe (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.With a warm, cinnamon laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser! Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. ![]() Refrigerate until firm, at least 1 hour or overnight. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. ![]()
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