Apple Crumble with Oats
Tart apples with vanilla beneath a crisp, buttery oat topping. Briefly cook the apples in a pan before baking, with just enough sugar to let their flavour shine.
Equipment
- ceramic pie dish ovenproof (24cm/9 inch)
Ingredients
Oat Crumble Topping
- 100 g (3½oz/ ¾ cups + 1 tbsp) Medium rolled porridge oats
- 100 g (3½oz/ 1¼ cups) plain (all-purpose) flour
- 50 g (1¾oz/ ¼ cup) soft light brown sugar
- good pinch fleur de sel salt
- 100 g (3½oz/ 7 tbsp) butter, unsalted cubed, between cold to room temperature
Apple Crumble Filling
- 1 kg (5-6) tart apples Granny Smith, French Delicious (weight once peeled) See NOTES
- 30 g (1oz/ 2 tbsp) butter, unsalted
- 30 g (2 tbsp) sugar
- 1 teaspoon vanilla sugar or powdered vanilla/extract
Instructions
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Combine the oats, flour, brown sugar and salt in a large bowl. Lightly rub the butter through your fingertips until the mixture resembles breadcrumbs. Set aside.
- Cut the peeled, cored apples into roughly even chunks. Melt the filling butter in a large non-stick frying pan over medium heat. Add the apples, sugar and vanilla. Cook for about 5 minutes, turning gently, until lightly coloured and beginning to soften. Keep the chunks intact; let any excess liquid evaporate.
- Transfer the apples to the baking dish; there's no need to grease it. Scatter the crumble evenly over the fruit without pressing it down.
- Bake for about 35 minutes, until the topping is golden brown and the apples are tender. Allow to cool slightly before serving.
Notes
Serving: Enjoy warm or at room temperature, on its own or with ice cream, cream, crème anglaise custard or salted caramel sauce. For the adults, accompany with a Calvados/Drambuie ice cream. Also delicious with chestnut vanilla ice cream.
Apples: Use tart varieties such as Granny Smith apples, Golden Delicious or Chantecler as they keep their shape better. If you prefer yours to cook down more like an apple pie, then use Braeburn or Pink Lady. For more on baking, see the guide to apples.
Individual crumbles: Divide between six ovenproof ramekins and bake for about 30 minutes, until golden and the apples are tender.
Storage: Cool, cover and refrigerate for up to two days. Reheat in the oven until hot through to help restore the crunch; the microwave will soften the topping.
Freezing: Freeze extra uncooked topping in a sealed bag or container for up to two months. Thaw in the fridge before using.
Nutrition
Calories: 421kcalCarbohydrates: 61gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 144mgPotassium: 213mgFiber: 6gSugar: 31gVitamin A: 632IUVitamin C: 8mgCalcium: 33mgIron: 2mg
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