Apple and Oat Crumble
Tender spiced Tasmanian apples baked beneath a golden, buttery rolled oat topping. A comforting everyday dessert best served warm with custard or ice cream.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •vegetable peeler
- •medium saucepan
- •2-litre ceramic baking dish
- •mixing bowl
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 17 g
- carbs
- 62 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 410 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced).
- 2
Grease a 2-litre ceramic baking dish lightly with a little extra butter.
- 3
Place the sliced apples, caster sugar, ground cinnamon, lemon juice, and water into a medium saucepan.
- 4
Simmer gently over medium-low heat for 8 minutes until the apples start to soften but still hold shape.
- 5
Spoon the warm apple mixture into the prepared baking dish and spread it evenly.
- 6
Combine the rolled oats, plain flour, brown sugar, and sea salt in a mixing bowl.
- 7
Rub the chilled butter cubes into the dry ingredients using your fingertips until clumpy and textured.
- 8
Scatter the oat crumble topping evenly across the apples without pressing it down.
- 9
Bake for 30 to 35 minutes until the topping is golden brown and juices bubble around the edges.
- 10
Rest for 10 minutes before serving warm with vanilla ice cream or pouring custard.
Chef's tips
Always keep the butter cold so the crumble forms distinct, crispy clumps rather than a heavy paste. Pre-cooking the apple slices briefly prevents the topping from over-browning before the fruit turns properly tender.
Ingredient substitutions
- Granny Smith apples → other firm cooking apples such as Sturmer Pippin or Jonathan
- plain flour → a standard gluten-free plain flour blend
- unsalted butter → firm plant-based baking block for a dairy-free dessert
Storage
Cover and refrigerate any leftover crumble for up to 4 days.
Reheating
Reheat uncovered in an oven preheated to 170°C for 10 to 12 minutes to crisp the topping.
Common mistakes to avoid
- •Pressing down the crumble topping tightly, which causes it to turn heavy and soggy rather than crisp.
- •Skipping the initial simmer on the apples, leaving the fruit too hard after baking.
- •Using warm or soft butter, which melts into the dry ingredients and loses the crumbly texture.
Serving suggestions
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