Apple crumble
This apple crumble is technically an apple crisp because it contains oats. If you want to stay true to the title, leave them out (and replace with an equal amount of flour).
Also it is not a true crumble because it contains almond meal. Again, feel free to replace that for an equal amount of flour, but you would be missing out.
Feel free to add cinnamon, however as it is a bit of a controversial ingredient, I will usually leave it out. I find it works just as well without!
For serving, I recommend adding a good scoop of vanilla ice cream. If you want to be extra decadent, add a cream-caramel sauce.
This recipe yields a well-filled 20 cm square cake pan, enough for four to six people.
- 20 cm square cake pan
- 1 kg apples (I have a preference for tart apples)
- 50 g brown sugar
- 2 tablespoons corn starch
- 1 teaspoon cinnamon (optional)
- lemon juice
- 150 g brown sugar
- 135 g butter
- 100 g almond meal
- 100 g flour
- 80 g rolled oats
- 1 teaspoon salt
- 1 tsp baking powder
- start with the filling by peeling and dicing the apples
- toss the diced apples in a good splash of lemon juice
- throw them in a pan together with the brown sugar
- bake them for 3 to 5 minutes on medium heat
- remove the excess liquid
- add the corn starch and toss them
- spread out evenly in the cake pan
- melt the butter au bain marie
- in a separate bowl, mix the brown sugar, almond meal, flour, oats, salt and bakind powder
- add in the melted butter
- knead until the butter is spread out evenly
- spread out evenly over the apples
- bake immediately or refrigerate for up to 24 hours
- pre heat the oven to 180 °C
- bake for 45 minutes