Super Simple Homemade Apple Crumble
Deliciously Moist Apple Crumble Recipe with the Perfect Ratio
Introducing an ‘Apple Crumble’ recipe that allows anyone to easily make a delicious dessert at home using those neglected, imperfect apples from the fridge! You can create a sophisticated dessert that rivals cafe offerings for just a fraction of the cost. This recipe is also easily adaptable for other fruits like blueberries!
Crispy Crumble Topping- 300g cake flour (or all-purpose flour)
- 70g granulated sugar
- 80g cold unsalted butter, cubed
- 5g baking powder
- 1g ground cinnamon
- 2g salt
- 1 large egg
Sweet & Moist Apple Filling- 2 fresh apples
- 1g ground cinnamon
- 30g granulated sugar
- 20g unsalted butter
- 2 fresh apples
- 1g ground cinnamon
- 30g granulated sugar
- 20g unsalted butter
Cooking Instructions
Step 1
The key to a great crumble topping is cold butter! Cube your butter and keep it chilled in the refrigerator. Sift the cake flour, sugar, baking powder, cinnamon, and salt together into a bowl. Sifting ensures no lumps and creates a uniformly smooth, tender crumble texture.
Step 2
In a mixing bowl, combine the sifted dry ingredients. Add the cold, cubed butter. If using a food processor, pulse the dry ingredients briefly first, then add the cold butter and pulse in short bursts until the mixture resembles coarse crumbs with the butter in pea-sized pieces. Be careful not to over-process! If making by hand, use a pastry blender or your fingertips to cut the butter into the flour until it reaches a coarse, breadcrumb-like consistency. This requires a bit of patience, but is crucial for the right texture.
Step 3
If using a food processor, add the egg and pulse a few more times until just combined. If mixing by hand, gently incorporate the lightly beaten egg into the flour and butter mixture using a spatula or your hands, just until no dry streaks remain. Avoid overmixing, as this can develop gluten and make the crumble tough. The dough should just come together and be slightly crumbly.
Step 4
Divide the crumble dough into two portions. One portion will be for the base, and the other for the topping. It’s best to chill both portions in the refrigerator for about 30 minutes to firm up, making them easier to handle. Don’t worry about making perfectly uniform pieces for the topping; a variety of chunk sizes will create a beautiful, rustic look after baking. You can press one portion thinly for the base or create larger, more varied chunks for the topping.
Step 5
Now, let’s prepare the apple filling. Wash the apples and remove the core. You can peel them or leave the skin on, depending on your preference. Dice them into uniform pieces, slice them thinly, or cut them into wedges. I like to leave some variation in thickness for texture, but thinly sliced apples look particularly elegant. Remember, the apples will soften as they cook, so adjust the thickness to your liking.
Step 6
In a saucepan, combine the sliced apples, cinnamon, sugar, and 20g of butter. Cook over medium-low heat, stirring occasionally, until the apples soften and release their juices, creating a thick, jam-like consistency. The mixture might seem liquidy at first, but continue to simmer until it thickens. The filling should be spreadable but not runny; aim for a consistency somewhere between jam and compote. It should be thick enough to hold its shape but still moist. Cook until the liquid has reduced and you can see the bottom of the pan briefly when you scrape it.
Step 7
Line your chosen baking pan (round or square) with parchment paper. Take half of the chilled crumble dough and press it evenly into the bottom of the pan to form a firm base. Use a spatula or your hands to ensure it’s well-compacted. If your pan isn’t non-stick, you might want to lightly grease it beforehand. Spread the cooked apple filling evenly over the base, ensuring a uniform layer for the best flavor balance. Don’t leave any filling behind! Crumble the remaining dough over the apple filling in irregular pieces. The uneven texture will create a beautiful, rustic appearance once baked.
Step 8
Bake in a preheated oven at 185°C (365°F) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. Your kitchen will fill with the wonderful aroma of cinnamon! Once baked, let the crumble cool slightly in the pan before carefully removing it. A dusting of powdered sugar adds a lovely finishing touch.
