Easy Apple and Cinnamon Crumble
Easy apple and cinnamon crumble made with tart Bramley apples and a crunchy flapjack-style oat topping. There's no need to pre-cook the apples or rub butter into flour.
Servings 6
Calories 512kcal
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Ingredients
- 6 Bramley Apples
- 50 g Caster Sugar
- 2 teaspoon Ground Cinnamon
- 2 tablespoon Water
For the crumble topping
- 125 g Plain Flour (All-purpose Flour)
- 125 g Rolled Oats do not use jumbo oats
- 125 g Light Brown Sugar
- 125 g Unsalted Butter melted
Instructions
- Preheat the oven to 180°c (160 °fan/ Gas 4/ 350F).
- In a mixing bowl, combine the flour, oats, and light brown sugar. Pour over the melted butter and stir with a spoon until the mixture forms crumbly clumps.125 g Plain Flour (All-purpose Flour), 125 g Rolled Oats, 125 g Unsalted Butter, 125 g Light Brown Sugar
- Peel, core and thinly slice the apples, and mix with the cinnamon, caster sugar, and water in a 2 litre pie dish.6 Bramley Apples, 50 g Caster Sugar, 2 tsp Ground Cinnamon, 2 tbsp Water
- Spoon over the crumble topping and bake in the oven for 35-45 minutes until golden and the fruit underneath bubbling. Allow to cool for 10 minutes before serving.
Notes
- Apples: Bramley apples work best because their tart flavour balances the sweet topping and they soften beautifully when baked. Granny Smiths can be substituted.
- Slice the apples thinly: There's no need to pre-cook the apples, but thin slices are important so they soften fully during baking.
- Crumble topping: Use regular porridge oats rather than jumbo oats for the best texture.
- Melted butter: Unlike a traditional crumble, the butter is melted and stirred into the dry ingredients. This creates a quick, crunchy, flapjack-style topping.
- Don't press the topping down: Spoon it loosely over the apples to create plenty of crisp, golden clusters.
- Check it's cooked: The topping should be golden, the filling bubbling at the edges, and a sharp knife should slide easily through the apples.
- Storage: Store leftovers covered in the fridge for up to 3 days.
- Freezing: Freeze for up to 3 months and defrost overnight in the fridge before reheating.
Nutritional Information (Approximate)
Calories: 512kcal | Carbohydrates: 84g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 12mg | Potassium: 328mg | Fiber: 7g | Sugar: 48g | Vitamin A: 621IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg
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