Description
Rustic Apple Crumble features tender spiced apples under a buttery brown sugar oat topping. A simple, comforting dessert, perfect for any occasion.
Ingredients
Scale
- Apple Filling:
- 6–7 medium apples (mix of Granny Smith, Honeycrisp, or similar firm apples), peeled, cored, and sliced 1/2-inch thick
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Crumble Topping:
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) rolled oats (not instant)
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
- Pinch of salt
- Flavor Boosters:
- Extra pinch of ground cinnamon for topping (optional)
- A dash of allspice (optional)
- Optional Extras:
- Vanilla bean ice cream or whipped cream for serving
- Caramel sauce for drizzling
Instructions
- Prep the Apples:: Peel, core, and slice your apples into about 1/2-inch thick pieces. I usually aim for uniform slices so they cook evenly, but honestly, a little rustic variation is fine. Toss them into a big bowl with the granulated sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and vanilla. Make sure every apple slice gets a good coating; that flour helps thicken the juices, and the lemon keeps things bright. I once skipped the lemon, and it was just… flat. Don’t be like me!
- Mix the Crumble:: In another bowl, combine the flour, rolled oats, both sugars, and a pinch of salt for the topping. Now, this is where the magic happens. Add your cold, cubed butter. I usually use my fingertips to rub the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces. Don’t overdo it, hon. You want those little butter pockets to melt and create that irresistible crispiness. If you mix too much, it gets pasty, and nobody wants that.
- Assemble the Crumble:: Grab a 9-inch pie dish or an 8×8 baking dish. Pour your spiced apple mixture into the bottom, spreading it out evenly. It’ll look like a lot of apples, but they cook down, trust me. Then, sprinkle that glorious crumble topping all over the apples. I like to mound it a bit in the center, creating a little hill of crunchy goodness. This is the part where the kitchen starts to smell absolutely divine, like autumn baking heaven.
- Bake the Rustic Apple Crumble:: Pop your dish into a preheated oven at 375°F (190°C). Bake for about 45-55 minutes. You’re looking for the apples to be tender when poked with a knife, and the topping should be golden brown and bubbly. If the topping starts to get too dark too fast, just loosely tent it with some foil. I once forgot the foil and had some very, very dark edges – still tasty, but not quite as pretty.
- Cool Down (If You Can!):: Once it’s out of the oven, resist the urge to dig in immediately (I know, it’s hard!). Let the Rustic Apple Crumble cool for at least 15-20 minutes on a wire rack. This cooling time lets the juices thicken up a bit, preventing a watery mess when you scoop it out. The smell filling the house during this cooldown is just pure comfort, honestly.
- Serve It Up:: Spoon warm portions of your Rustic Apple Crumble into bowls. It’s absolutely fantastic on its own, but a scoop of vanilla ice cream melting over the top? Or a dollop of whipped cream? Oh my. That warm-cold contrast is just *chef’s kiss*. I’ve even had it for breakfast the next day, no judgment here! It’s a dessert that brings smiles, every single time.