Apple and Cinnamon Crumble
During a trip through the mountains a few years ago, I was struck by how certain flavors are universal. The comforting scent of baked apples and cinnamon is one of them, a feeling that feels like home whether you're in Tallinn or somewhere much, much warmer. This crumble is my homage to that feeling—a simple, rustic dessert that bridges worlds with every warm spoonful.
12Ingredients
- 0 For the Filling:
- 900 g Baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
- 50 g Light brown sugar
- 5 g Ground cinnamon
- 15 g Lemon juice
- 0 For the Crumble Topping:
- 180 g All-purpose flour
- 50 g Rolled oats
- 75 g Granulated sugar
- 50 g Light brown sugar
- 2 g Salt
- 125 g Cold unsalted butter, cut into small cubes
Instructions
Preheat your oven to 180°C (350°F). Lightly butter a 2-quart (approx. 20x20 cm) baking dish.
Prepare the filling: In a large bowl, combine the sliced apples, 50g of brown sugar, 5g of cinnamon, and the lemon juice. Toss gently to coat all the apple slices evenly. Pour the mixture into your prepared baking dish and spread it out.
Prepare the crumble topping: In a separate medium bowl, whisk together the flour, rolled oats, granulated sugar, 50g of brown sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized chunks of butter remaining. Do not overmix.
Sprinkle the crumble topping evenly over the apple filling in the baking dish.
Bake for 40-45 minutes, or until the fruit filling is bubbly and tender, and the crumble topping is golden brown and crisp.
Remove from the oven and let it cool for at least 15 minutes before serving. This allows the filling to set slightly.
Chef's Tip
Keep the butter cold and work quickly for the crumbliest topping. Add a handful of oats to the crumble for extra crunch and a rustic texture.
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Apple and Cinnamon Crumble
Ingredients
- For the Filling:
- 900 g Baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
- 50 g Light brown sugar
- 5 g Ground cinnamon
- 15 g Lemon juice
- For the Crumble Topping:
- 180 g All-purpose flour
- 50 g Rolled oats
- 75 g Granulated sugar
- 50 g Light brown sugar
- 2 g Salt
- 125 g Cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 180°C (350°F). Lightly butter a 2-quart (approx. 20x20 cm) baking dish.
- Prepare the filling: In a large bowl, combine the sliced apples, 50g of brown sugar, 5g of cinnamon, and the lemon juice. Toss gently to coat all the apple slices evenly. Pour the mixture into your prepared baking dish and spread it out.
- Prepare the crumble topping: In a separate medium bowl, whisk together the flour, rolled oats, granulated sugar, 50g of brown sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized chunks of butter remaining. Do not overmix.
- Sprinkle the crumble topping evenly over the apple filling in the baking dish.
- Bake for 40-45 minutes, or until the fruit filling is bubbly and tender, and the crumble topping is golden brown and crisp.
- Remove from the oven and let it cool for at least 15 minutes before serving. This allows the filling to set slightly.
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