This Apple Crumble recipe is the perfect cozy apple dessert. Made with sliced apples and an Oat Apple Crumble Topping, it comes together very easily, can be made ahead, and can easily be scaled to whatever size you need for a small batch apple crumble or one which can feed a crowd.
Oat Apple Crumble Topping
- 100g Almond meal
- 100g all-purpose flour
- 1 tsp cinnamon
- 80g old fashioned oats
- 100g dark brown sugar
- 50g turbinado (raw) sugar
- ¾ tsp kosher salt
- 135g unsalted butter, cold, cut into cubes
- 1100g Apples (about 6 apples) Peeled, cored, and thinly sliced.
- 30g all-purpose flour
- 80g turbinado (raw) sugar
- 1 tsp vanilla bean paste (optional)
- ½ tsp Kosher salt
- Make the crumble. Preheat the oven to 350°f/180°c. Lightly grease an 8” (20cm) square pan or similar sized dish. In a medium bowl, whisk together the almond meal, all-purpose flour, and cinnamon to remove any lumps. Add the old fashioned oats, dark brown sugar, turbinado sugar, and salt, and mix to combine. Add the butter cubes and using your fingers, rub the butter into the mixture until combined and crumbly. Set aside in the fridge until ready to use.
- Prepare the apples. In a large bowl, combine the sliced apple, flour, sugar, vanilla bean paste if using, and salt. Toss with your hands until the apple is evenly coated with the flour mixture. Pack into the prepared pan, making sure there are no big gaps. It will seem full but it will be ok! It cooks down a little.
- Add the crumble. Cover the surface of the apple evenly with the crumble mixture.
- Bake the crumble. Cover the pan with foil, and bake for 20 minutes, then remove the foil and bake for a further 25 to 30 minutes, until the crumble is golden brown and the filling is bubbling. Leave to stand for 5-10 minutes, then serve warm with custard or ice cream. Store leftovers lightly covered with foil or in an airtight container in the fridge.
Keywords: Apple Crumble, Apple Crisp, Apple Dessert, Apple Crumble with Oats, Small Batch Apple Crumble