|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The saying "It's American as apple pie" never met this amazing apple crumble recipe. It's just as humble and delicious but incredibly easy—no crust making here—so be ready to take a bow for a dessert you didn't toil over all day.
With apples available all year round, there's just no reason to wait for apple season to make it, although it's a fantastic project after a day of apple picking with the kids in the fall. Consider this treat for a holiday meal ender or your next potluck.
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4. Grease a 9-inch-square baking pan or a 1 1/2- to 2-quart baking dish with butter or cooking spray and set aside.
Peel and core the apples and cut into thin wedges.
Place the sliced apples in the prepared baking pan or dish and add the water.
In a medium bowl combine the flour, sugar, cinnamon, and salt. Mix well to blend. Cut in 1/2 cup butter with a pastry blender or your fingers until the mixture is blended and resembles coarse crumbs. Sprinkle the crumb mixture evenly over the apples.
Bake in the heated oven for 35 to 45 minutes, or until the apples are tender. The time might vary a bit depending on the thickness of the apple slices and the depth of the apples in the baking dish.
Serve the apple crumble warm with ice cream, if desired. It also would be great with a drizzle of whipping cream or a dollop of freshly whipped cream.
Two large Granny Smith apples and 1 Cortland apple were used to make this crumble and the contrast between the tart apple filling and the sweet-and-buttery cinnamon-spiced topping is perfect.
Crumbles are homey desserts that can be made year-round with seasonal fruits. Just vary the spices and nuts, if you choose to use them, to match the fruit.
- Toss the apple slices with 1 to 2 tablespoons of lemon juice for extra tartness. Reduce the water accordingly.
- Replace part or all of the sliced apples with sliced fresh pears.
- Feel free to use all or part brown sugar in the topping. The pictured crumble was made with 2/3 cup of brown sugar and 1/3 cup of granulated sugar.
- Replace the all-purpose flour with a gluten-free flour blend.
- Add about 1/2 cup of chopped (plain or toasted) pecans or walnuts to the topping.