Easy Apple Crumble
Happy Saturday or should I say Happy Apple-Picking Day because practically everyone I know is trying to find a way to squeeze in a visit to the apple orchard sometime this weekend. Anyhoo, if you’re lucky enough to get there, this Easy Apple Crumble would be a great and not too labor intensive way to make the most of all your pickings!
The beauty part of this addictively delicious dish is that, unlike with a pie or a tart (where you need to prepare or buy a crust of some sort) there’s no advance work at all needed here.
Which means that upon returning with your bushel (if you’re like me you can’t just stop at a basket) you can get right to work and churn this baby out in time for dessert that very same night!!
Once you’ve prepped the apples, you simply toss them with sugar, lemon juice, cinnamon and a pinch of salt and transfer to a baking dish—
Then top with a generous amount of the buttery crumble mixture, and bake.
What emerges is the perfect ratio of tender, juicy cinnamon-y apples and sweet buttery crumble that will make your house smell heavenly too!
And while you could eat this as is, the fact is that a scoop of vanilla ice cream is kinda mandatory!!
All right my friends, I think we can all agree that apple season is officially here!! Now go forth, pick and and be fruitful(lol)!!
Still looking for more delicious apple desserts? Check out this apple-filled roundup too!
Easy Apple Crumble
Makes 10-12 servings, but you could easily cut this in half
Prep Time for apples: 20 minutes: Prep Time for Crumble: 5-7 minutes; Bake Time: 50 minutes
Ingredients
For the apples
Softened butter for greasing the baking dish
12 large apples (I used a mix of Honey Crisp and Granny Smith), peeled, cored and cut into wedges
Juice of 1 lemon
3/4-1 cup sugar (depends on how sweet you want your filling)
Pinch of kosher salt
2-3 teaspoons cinnamon (I’m giving the range so you can decide how cinnamon-y you like this)
For the crumble
3 cups unbleached, all-purpose flour
2 cups brown sugar, packed
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, melted and slightly cooled
Vanilla ice cream or lightly sweetened whipped cream (optional, but not really, c’mon, who are we kidding?!!)
The Recipe
1. Preheat oven to 350 F. Butter a large lasagne-sized glass or ceramic baking dish (I used a 4 quart size) and set aside.
2. For the apple filling: In a large mixing bowl, toss the apples with the lemon juice, sugar, salt and cinnamon and scrape it all into the prepared baking dish, smoothing it out into an even layer.
3. For the crumble: Place the flour, brown sugar, salt and cinnamon in a medium bowl and use your fingers to thoroughly mix everything together so that there are no brown sugar clumps. Pour in the melted butter and stir until the mixture comes together in a wet sandy crumbly sort of way. Scatter the mixture evenly all across the top of the apples in the dish.
4. Place the baking dish on a large tray to catch any drips and bake for about 50 minutes, until apples are bubbly and topping looks golden brown. Serve immediately as is or topped with ice cream or whipped cream.
5. Leftovers can be stored in an airtight container in the fridge for a few days and reheated in a low oven or microwave.
Enjoy!
