Translating this recipe…
Apple Oat Crumble
Tender cinnamon-spiced apples under a golden, crisp oat crumble. The lemon keeps the fruit bright and the topping bakes to a buttery crunch.
- Total
- 45 min
- Prep 15 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
- Standard
- Sweet
- Crispy
- Oven
Instructions
-
Heat the oven to 200°C. Peel and core the 4 apples, then cut into 2 cm chunks. Toss in the baking dish with the juice of 0.5 lemon, 20 g brown sugar, 0.5 tsp ground cinnamon and a pinch of salt. Spread into an even layer.
~10 min
-
In a bowl, combine 80 g plain flour, 50 g rolled oats, the remaining 20 g brown sugar and 0.5 tsp ground cinnamon. Cut the 70 g cold butter into small cubes and rub into the dry mix with your fingertips or a pastry cutter until it looks like coarse, clumpy breadcrumbs.
~5 min
Cold butter is key: warm butter melts into the flour and makes a dense paste instead of crisp clumps, so work quickly with your fingertips.
-
Scatter the crumble topping evenly over the apples, pressing a few clumps together for extra-crisp patches. Bake on the middle rack for 25 minutes, until the topping is deep golden and crisp and the apple juices bubble at the edges.
~25 min
If the topping browns before the apples are tender, tent loosely with foil and bake 5 minutes more; the apples should pierce easily with a knife.
-
Let the crumble stand for 5 minutes so the juices thicken slightly, then spoon into bowls while still warm.
~5 min