Patisserie · Baked desserts

Apple
Crumble

Apple Crumble
Time
20'
+ 0h 40' chilling
Diff.
easy
Kcal
380
/ serving
Servings
6
Gather 9 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 06

Preheat the oven

Set the oven to 180°C°C, top-bottom heat. Get a baking dish about 22x30 cm ready.

Step 02 of 06

Prep the apples

1000 g
1 szt
50 g
1 łyżeczka

Peel the apples (tart, like bramley or granny smith) (1000 g), core them and cut into 2 cm cubes. Toss in a bowl with juice from the lemon (1 szt), sugar (for apples) (50 g) and ground cinnamon (1 łyżeczka). Mix and transfer to the baking dish.

Tip
The lemon juice isn't for flavour — it stops the apples browning and balances the sweet topping.
Step 03 of 06

Make the crumble

180 g
80 g
120 g
130 g
1 szczypta

In a bowl mix the plain flour (180 g), rolled oats (80 g), brown sugar (120 g) and salt (1 szczypta). Add the cold cubed cold butter (82% fat) (130 g). Rub the butter into the dry mix with your fingertips until you get pea-sized lumps — some bigger, some smaller. Don't knead it into a smooth dough.

Tip
The butter must stay cold. If it melts, the crumble bakes hard like a biscuit instead of crisp and crumbly.
Step 04 of 06

Assemble

Scatter the crumble evenly over the apples. Don't press it down — a loose layer browns better and stays crisp.

Step 05 of 06

Bake

Put it in the oven at 180°C°C and bake for 40 minutes. The top should be golden and the apple juice bubbling at the edges.

Tip
If the crumble browns too fast while the apples are still firm, cover the top loosely with foil for the last 10 minutes.
Step 06 of 06

Rest for 10 minutes

Take it out and let it sit for 10 minutes before serving. The apple juices are boiling hot and need a moment to thicken.

Apple Crumble
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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