Apple Crumble

Summer is coming to an end – which is sad…BUT the apple farms and pumpkin patches have just opened…and that’s fantastic!

My daughter and I picked a small batch of apples at a local farm and immediately had to find a delicious use for them. If you’re like me and you’re not a huge fan of the texture of baked apples, the warm crumble topping with a scoop of vanilla ice cream is delish! Sometimes I scoop my apples into my husbands bowl…don’t judge, I know some of you do the same thing. 😉

Apple Ingredients:

  • 5 or 6 tart apples, peeled, cored, halved and sliced.
  • 1 egg, beaten
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 tsp granulated sugar

Crumble Topping:

  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup all-purpose flour
  • 1/2 cup oats
  • 1/2 cup unsalted butter or margarine, chilled.
    (If using salted butter, then omit the 1/2 tsp salt listed above)
  • **This topping is actually enough to cover a 9×12 dish but I like to have a thick topping. You don’t have to use all of the topping, but be aware the baking time may change slightly if you use less.


  1. Pre-heat the oven to 350°.
  2. Lightly grease an 8×8 baking dish. (I used a glass Pyrex so I could see when the butter started bubbling and the apples looked done.)
  3. Pre-measure the dry ingredients for the Crumble Topping and place in a bowl together: both sugars, cinnamon, salt, flour and oats. Cover with plastic wrap so the brown sugar doesn’t harden, then set bowl aside.
  4. Peel your apples, cut them in halves, remove cores and then slice them horizontally so the slices look nicely curved. Place in a bowl and then work quickly on the next steps so the apples don’t brown.
  5. In a small dish beat an egg. Pour the egg over the apples slices and gently toss them until coated evenly.
  6. Sprinkle 1/2 tsp cinnamon, 1/2 tsp nutmeg and 2 tsp sugar over the apple slices and gently toss them until coated.
  7. Transfer the apple slices to the prepared dish and layer them overlapping each other slightly (about 2 layers if placed in the dish neatly).
  8. Getting back to the crumble topping….uncover the dish and whisk the ingredients until combined. Add 1/2 cup of diced butter or margarine. Use a pastry blender or a fork to cut the butter into the dry mixture. Keep mixing until butter is incorporated into tiny pieces and the mixture becomes crumbly.
  9. Scoop the Crumble Topping mix over the apples and smooth it out evenly without pressing down and compressing the topping.
  10. Place uncovered in the oven and bake for 40-50 minutes, or until light golden brown.
  11. Remove from the oven and let it cool on a wire rack until warm. Serve by itself or with vanilla ice cream.

Serves: approx 9.

Here’s a few photo’s for all the visual learners…

Enjoy! ~ Crystal


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