Apple crumble is a classic dessert or pudding perfect comfort food especially in the colder months. This apple crumble recipe is gently spiced with cinnamon, a hint of lemon and finished with a crunchy oat and coconut topping that is almost like biting into an Anzac biscuit.
This delicious dessert/pudding is always a winner in our house.
Apple crumble can be made with either red and green apples. It is often best to use what apples are in season.
Serves a generous 6 serves or 8 modest.
- Apple red or green – medium 6 to 8 / about 600g – 800g
- Ground Cinnamon – 1-2 tsp
- Lemon – 1-2 tbsp
- Water – about 1/4 cup
- Chilled Cubed Butter – 90g / about 1/2 cup + 2 tbsp
- Brown sugar – 50g / about 1/4 cup
- Rolled Oats – 50g / about 1/2 cup
- Desiccated Coconut – 30g / about 1/3 cup / 5 tbsp
- Plain Flour / Spelt Flour – 65g / about 1/2 cup
- Flaked or slivered almonds (optional) – sprinkle
- Ground cinnamon – 1/2 tsp
- PREHEAT oven 160˚C fan / 180˚C
- GREASE with a little butter a pie dish or glass casserole dish (I use my rectangular lasagne dish)
- APPLES – peel, core and dice your apples and place them into a saucepan.
- ADD water, squeeze the juice of half a lemon and sprinkle of cinnamon.
- BOIL for 5 minutes with a lid on, then remove the lid and simmer for 15-20minutes until soft. Check that the liquid is not completely evaporated. It works best if the liquid slowly evaporates but your apples don't stick or dry to the base.
- CRUMBLE – whisk all the ingredients in a large bowl, add the chilled cubed butter and blend with your fingers tips until the mixture resembles bread crumbs.
- SPOON your prepared apples into the base of the prepare baking dish and spread evenly.
- CRUMBLE the topping evenly over the apples.
- BAKE for 25-30 minutes until crunchy and golden brown. Check at 20 minutes to make sure it's not cooking too much,
- REMOVE from the oven and rest for 5-10 minutes before serving. We love this dessert with vanilla ice cream. But feel free to add custard, and or cream.