Serves 8
105 min
Best Apple Crumble
Recipe GLPRf93f39507da84f
A classic apple crumble featuring a buttery custard-crust base topped with a cinnamon-spiced oat and coconut crumble. Fresh Granny Smith apples are gently cooked until tender, then layered in a springform pan with a delicate shortbread-style crust before being crowned with a golden, crumbly topping. Baked until the crumble turns a deep golden brown, this comforting dessert is perfect served warm with cream or ice cream.
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Ingredients
6 large Granny Smith apples, peeled, cored, and chopped
2 tablespoons white sugar (for apples)
1/2 cup butter (for crust)
2 tablespoons white sugar (for crust)
1 large egg
2 cups all-purpose flour (for crust)
1 teaspoon baking powder
1/4 cup custard powder
3/4 cup butter (for crumble)
3/4 cup white sugar (for crumble)
1 1/4 cups all-purpose flour (for crumble)
2 teaspoons ground cinnamon
1/3 cup shredded coconut
1/3 cup rolled oats
Directions
Place the chopped apples in a large pot and add enough water to just cover them. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes until the apples are very soft.
Drain the apples thoroughly in a colander and allow them to cool to room temperature.
Transfer the cooled apples to a large bowl and toss gently with 2 tablespoons of white sugar until evenly coated. Set aside.
Preheat your oven to 400°F (200°C).
In a separate large bowl, whip together 1/2 cup of butter and 2 tablespoons of white sugar until light and fluffy, about 2–3 minutes of beating.
Add the egg to the butter mixture and beat until well combined.
In another bowl, whisk together 2 cups of all-purpose flour, baking powder, and custard powder.
Fold the dry flour mixture into the butter and egg mixture until just combined into a soft dough.
Press the dough evenly into the bottom and up the sides of a 9-inch springform pan to form the crust.
Spread the drained, sweetened apples evenly over the crust.
In a separate bowl, use a fork or pastry cutter to work together 3/4 cup of butter, 3/4 cup of white sugar, 1 1/4 cups of all-purpose flour, and the cinnamon until the mixture resembles coarse breadcrumbs.
Stir in the shredded coconut and rolled oats until evenly distributed.
Sprinkle the crumble topping evenly over the apples.
Bake in the preheated oven for 1 hour, or until the crumble topping is deep golden brown.
Remove from the oven and allow to cool slightly before serving.
