The Best Apple Crumble Recipe
Though "as American as apple crumble" might not have the same ring to it, it does have the same spirit behind it. These individual dishes of tart, sweet roasted apples and crunchy cobbler topping make for a deeply satisfying end to a meal. What makes this one so special is the topping: Not only do the oats and almonds give this dish a shot of fiber, healthy fat, and antioxidants you wouldn't find in a standard flour-based crumble, but the crunchy texture of the topping makes for a more rewarding contrast to the soft cooked apples.
Nutrition: 290 calories, 12 g fat (4 g saturated), 44 g carbohydrates
Serves 4
You'll Need
2 Granny Smith apples, peeled, cored, and cut into wedges
1⁄2 cup apple juice
4 Tbsp brown sugar
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg
1 cup rolled oats
Pinch salt
2 Tbsp chilled butter, cut into small pieces
1⁄4 cup chopped almonds
Whipped cream or crème fraîche
How to Make It
- Preheat the oven to 400°F.
- Combine the apples, apple juice, 2 tablespoons brown sugar, 1⁄8 teaspoon cinnamon, and 1⁄8 teaspoon nutmeg in a large mixing bowl.
- In a separate bowl, combine the oats with the remaining 2 tablespoons brown sugar, 1⁄8 teaspoon cinnamon, and 1⁄8 teaspoon nutmeg, plus a good pinch of salt.
- Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.
- Divide the apples among 4 ramekins, and top with the oatmeal-almond mixture. Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling and the crumble has begun to brown. (If the topping isn't significantly brown, you can turn on the broiler for the last minute of cooking.)
- Let cool for a few minutes. Serve with a generous dollop of whipped cream or crème fraîche.
Eat This Tip
This crumble topping—made from crunchy bits of almonds and fiber-rich oats—can be adapted to almost any fruit. It's best to follow the seasons, not only because the fruit will be more readily available and cheaper, but, more importantly, because it will be better. Here are three seasonal crumbles worth trying as well:
- Spring: Rhubarb and strawberries
- Summer: Peaches and blueberries
- Fall: Pears and cranberries
