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Apple crumble – the perfect recipe for a juicy dessert with a crunchy topping
Instructions
I prepare the ingredients for the apple crumble. It is best to choose firm, tart apples. If the fruit is very sweet and juicy, you can reduce the amount of sugar so the filling does not turn too cloying. If you like, the walnuts can be replaced with any other nuts.
I turn the oven on to 180 degrees straight away. I roughly chop the nuts with a knife.
I do not peel the apples – the skin does not get in the way here, and it will not even be noticeable. I cut each apple in half, remove the core, and slice it into medium cubes.
I lightly toast the nuts for 1 to 2 minutes in a dry skillet. This way they release their flavour and aroma better.
I add the sugar to the skillet and lower the heat. I do not stir anything.
I flavour the mixture with cinnamon and wait for the sugar to start melting.
This will happen within a couple of minutes.
I tip the apples straight into the caramel.
I stir the mixture a few times and squeeze in the lemon juice – it gives the filling a unique citrus note. The apples will start to release juice, which mixes with the caramel. As soon as every piece is coated in caramel syrup, I turn off the heat.
Now I make the streusel crumbs. I put the flour, sugar, and butter in a bowl. I mash the butter with a fork, trying to combine it with the dry ingredients.
Then I rub the mixture between my palms to form crumbs – and it is better when the lumps are of different sizes.
I grease the moulds with butter. This is not to stop the crumble from sticking to the sides (it will not be taken out of the mould, after all), but to let the filling and dough soak up more of that creamy flavour.
I spread the filling, filling the moulds two-thirds full.
I cover the top with the creamy crumbs.
I set the moulds on a rack or baking sheet, placing parchment underneath (in case the filling runs over, if the mould is not tall enough). I put the rack in the oven.
After half an hour the crumbs turn golden and the filling has cooked through nicely. The dessert can be taken out of the oven.
The apple crumble is ready. I serve the dessert warm and it is eaten with a spoon, straight from the mould. The wonderfully delicious combination of the sweet-and-sour fruit filling coated in caramel and the creamy crumbs is a true delight.
Tips
- 1
Apples in their skin – the "secret" to good looks. The skin holds the cube shape while the apples stew. Peeled apples fall apart into a puree. In the finished crumble the skin is not noticeable.
- 2
Sugar into a dry skillet – the "secret" to the caramel. The sugar melts without water and turns straight into caramel. If you pour in water or juice, you will get syrup, not caramel.
- 3
Lumps of different sizes – the "secret" to the crumbs. Uniform crumbs give a dense crust. Varied lumps give an uneven, appetizing crust with little dips.
- 4
Parchment under the moulds – the "secret" to a clean oven. The caramel from the apples can "run away". With parchment, there is no need to wash the oven. The same principle works for other kinds of fruit desserts with a crumb topping.
FAQ
Which apples should I choose? +
Firm, tart varieties are ideal, such as Antonovka, Granny Smith, or Simirenko. Sweet-and-sour apples also work well, but reduce the sugar a little so the filling is not too sweet. Sweet varieties can be used too, with the sugar reduced further. Summer varieties tend to be very juicy, so give the excess juice time to evaporate while cooking the filling. Do not use apples that are bruised, soft on the sides, or overripe, as they will fall apart into mush.
What can I use instead of walnuts? +
You can swap the walnuts for almonds, pecans (milder), hazelnuts (a brighter aroma), cashews (softer), or pine nuts. Do not use salted nuts, as they will throw off the sweetness, nor nuts in caramel, which make it too cloying. Peanuts do not pair well with sweet baking. A walnut or almond is the most fitting choice for this British classic.
How long does crumble keep? +
In the fridge, in its mould and covered with film, it keeps for 2 days. Any longer and the crumbs go soft and the apples start to leak. Before serving, warm it in the oven for 10 minutes at 150 °C to bring back the crispness of the crumbs. A microwave is not suitable, as the crumbs turn rubbery. In the freezer (baked, in the moulds) it keeps for up to 1 month; thaw it in the fridge for 8 hours and reheat it in the oven. Do not leave it at room temperature for longer than a day.
What do you serve crumble with? +
In the British style, it is classic with a scoop of vanilla ice cream (the hot-and-cold contrast). It is also lovely with English custard, with whipped cream, or with a cup of tea or coffee. A berry sauce (from raspberries or blackcurrants) gives a nice contrast, and natural yogurt makes a lighter option. It is a versatile dessert for the whole family.
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