Oat-Free Oven-Baked Apple Crumble
By Tiffy Cooks
There’s nothing that screams fall season more than the traditional Oven-Baked Apple Crumble. Gooey cinnamon butter apples is layered with that classic, oat-free shortbread-style crumble, and baked until the top is beautifully golden brown. Trust me, a serving of this freshly baked crumble with deliciously creamy vanilla ice cream will put you right into the holiday spirits. And, it’s super, super easy to make! You have to try this apple dessert when you’re hosting friends and family!
Equipment
- oven
Ingredients
Apple filling
- 4 medium apples peeled, cored, and cut into 1–2 cm pieces (about 600 g prepared)
- 40 g brown sugar about 3 tablespoons, packed
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Crumble topping
- 150 g all-purpose flour 1¼ cups
- 90 g unsalted butter melted and cooled until lukewarm
- 50 g brown sugar ¼ cup, packed
- 25 g granulated sugar 2 tablespoons
- ¼ teaspoon salt
To serve
- Vanilla ice cream optional
Instructions
- Prepare the oven and dishes: Preheat the oven to 350°F / 180°C. Lightly butter a casserole dish or baking pan. For individual servings, lightly butter four oven-safe individual ceramic ramekins or containers and place them on a baking sheet.
- Make crumble topping: Mix the flour, brown sugar, granulated sugar, and salt in a bowl. Pour in the melted butter and gently stir with a fork until crumbly and no dry flour remains. Refrigerate for 10–15 minutes while preparing the apples.
- Cook apples: Melt 1 tablespoon butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until slightly softened but still holding their shape. If the mixture is watery, cook for another 1–2 minutes to reduce the liquid. Remove from the heat and stir in the vanilla.
- Assemble: Add apple fillings into the dish (or evenly between 4 dishes). Break the chilled crumble into small and medium clusters, then scatter evenly over the apples. Do not press down or fill above the rims.
- Bake: Bake for 25–35 minutes, until the topping is golden brown, the apples are tender, and the filling is bubbling around the edges. If the topping browns too quickly, loosely cover with foil.
- Rest and serve. Let cool for 10 minutes, then serve warm with vanilla ice cream.
Notes
Tip:
- Use two Granny Smith and two Honeycrisp apples for a balance of tart and sweet.
- Gram measurements are recommended for the topping
