Description
A deeply comforting Southern apple crumble featuring soft, cinnamon-kissed apples baked beneath an impossibly buttery, golden-brown crumble topping. Each spoonful balances tender fruit with a crisp, brown sugar and oat streusel that shatters delicately before melting into the warm filling.
Ingredients
- For the Apple Filling:
- 4 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick (about 5 cups sliced)
- 1/4 cup packed light brown sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp fine sea salt
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the Crumble Topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 8 tbsp unsalted butter, cold, cut into 1/2-inch cubes (1 stick)
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center. Lightly butter an 8-inch square baking dish or a 9-inch pie plate to prevent the apples from sticking and to encourage caramelization along the edges.
- In a large mixing bowl, combine the sliced Granny Smith apples, 1/4 cup brown sugar, 1 tablespoon flour, cinnamon, nutmeg, 1/8 teaspoon salt, lemon juice, and vanilla. Toss with a rubber spatula until every apple slice is evenly coated and the mixture looks slightly glossy from the sugar beginning to draw out the apple juices.
- Let the apple mixture rest at room temperature for 5 minutes while you prepare the topping. This short rest allows the apples to release some juice, which helps dissolve the sugar so it coats every slice evenly during baking.
- In a separate medium bowl, whisk together 3/4 cup flour, rolled oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Use your fingertips to break up any clumps of brown sugar so the dry mixture is uniform and sandy in texture.
- Scatter the cold butter cubes over the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture with quick pinching motions until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. The visible butter chunks are essential because they will melt during baking and create crispy, flaky pockets in the crumble.
- Pour the rested apple mixture plus all the juices from the bowl into the prepared baking dish. Spread it into an even layer, pressing gently so the apples nestle together and form a relatively flat surface for the topping to sit on.
- Sprinkle the crumble topping evenly over the apples, letting some larger clumps remain intact and some smaller crumbs fall between the apple slices. Do not pack the topping down, as leaving it loose allows steam to escape from the apples below and keeps the topping crisp rather than soggy.
- Place the dish on the center rack and bake for 35 to 40 minutes. The crumble is done when the topping is deeply golden brown, the apple juices are bubbling thickly around the edges, and a thin knife inserted into the center meets tender apples with only slight resistance.
- Check the crumble at the 30-minute mark. If the topping is browning too quickly while the apples are still firm, tent the dish loosely with aluminum foil and continue baking until the apples test tender.
- Remove the baking dish from the oven and let the crumble rest on a wire rack for 15 to 20 minutes. This resting period is crucial because it allows the juices to thicken slightly as they cool, so the filling holds together when scooped rather than running across the plate.
- Serve the apple crumble warm in individual bowls. If desired, top each portion with a scoop of vanilla ice cream or lightly sweetened whipped cream, placing it on top just before serving so it begins to melt into the warm fruit and crisp topping.
Notes
Store leftover apple crumble covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the cooled crumble in a double layer of plastic wrap followed by foil and freeze for up to 3 months. To reheat refrigerated crumble, warm individual portions in the microwave for 60 to 90 seconds on high, or place the whole dish in a 350°F (177°C) oven for 15 to 20 minutes until heated through. To reheat from frozen, thaw overnight in the refrigerator and reheat in a 350°F (177°C) oven for 20 to 25 minutes, tenting with foil if the topping darkens too much.
Nutrition
- Calories: 412
- Sugar: 42g
- Sodium: 210mg
- Unsaturated Fat: 10g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 41mg
Keywords: paula deen apple crumble, apple crumble recipe, southern apple crisp, easy apple dessert, brown sugar oat topping, baked apple dessert, fall dessert, cinnamon apples, butter crumble, comfort food dessert