Delicious Apple Crumble with Cinnamon Oat Topping and Vanilla Ice Cream Recipe
A classic, comforting Apple Crumble recipe featuring tart Granny Smith apples with a cinnamon-spiced filling and a crunchy oat topping, baked to golden perfection and best served warm with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Apple Filling
- 2 lb / 1kg Granny Smith Apples (green apples), weight before peeling
- 1 tbsp plain/all-purpose flour
- 1/2 cup white sugar (or brown sugar)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats / oatmeal (quick cooking okay)
- 1 cup plain/all-purpose flour
- 1 cup loosely packed brown sugar (or white sugar)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter, melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat oven: Preheat your oven to 180°C / 350°F (both fan and standard ovens work).
- Prepare apples: Peel the Granny Smith apples and cut them into 1.5 cm (1/2 inch) cubes.
- Make the apple filling: Place the apple cubes in a bowl. Sprinkle with flour, sugar, and cinnamon. Pour over lemon juice and toss all together to coat evenly. Spread the mixture evenly in a 1.5 litre / 1.5 quart baking dish.
- Prepare crumble topping: In another bowl, mix the rolled oats, flour, brown sugar, baking powder, cinnamon, melted butter, and a pinch of salt until clumps form resembling wet sand. Spread this crumble mix evenly over the apple filling, using your fingers to crumble it if needed.
- Bake: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the topping is golden brown and crisp.
- Rest before serving: Remove the crumble from the oven and loosely cover with foil to keep warm. Let it stand for 10 minutes; this helps thicken the apple syrup slightly.
- Serve: Serve the apple crumble warm with a scoop of vanilla ice cream for the best experience.
Notes
- Apple weight is before peeling and coring. Granny Smith apples are preferred for tartness, but you can substitute with any apples, pears, peaches (reduce sugar slightly), or berries. Do not omit sugar completely as it helps the filling become jammy rather than watery.
- The recipe is forgiving with cup measures, working with US or Imperial cups but not smaller Japanese cups. Use weight measures for best results.
- To make ahead, prepare the recipe up to the point of adding the crumble topping. Cover the topping separately and refrigerate if needed, then crumble over the apples just before baking.
- If you prefer less sweetness, reduce sugar in the topping to as low as 1/2 cup but keep the sugar in the filling intact to preserve syrupy consistency. Using tart green apples also helps balance sweetness.
- Nutrition data assumes 8 servings and excludes the vanilla ice cream.
