About Recipe

Apple crumble was probably the first dessert I ever learned how to make and it has been a favourite ever since. It’s a recipe I continuously return to whenever I need something quick, delicious and impossible to mess up.

If you’re not a fan of apples there’s nothing stopping you from turning it into a blueberry, raspberry, strawberry, rhubarb or peach crumble. The options are endless. Just use the crumble mix and change the filling as you please. I would, however, recommend that you remove the cinnamon and maple syrup and add a little bit of flour to the berry mixture, should you opt for a filling with blueberries, raspberries or strawberries, as these generally contain more water.

If I happen to have almond paste at home when making a crumble, I always grate a piece and add to the crumble mixture. It gives it that little something extra and people always ask what it is, followed by can I have the recipe?!

  • Serves6
  • Prep15m
  • Cook30m
  • Difficulty2/10

ingredients

    Apple mixture

  • 5 apples, peeled, cored and thinly sliced
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup
  • ½ tsp cinnamon
  •  

    Crumble

  • 100g cold butter, cut into cubes
  • 1 ½ dl/0.6 cups flour
  • 1 ½ dl/0.6 cups rolled oats
  • 1 dl/0.4 cups almonds, chopped
  • 2 tbsp sugar
  • 1 pinch of salt
  •  

    To serve

  • icing sugar
  • vanilla ice cream or vanilla custard

Directions

Preheat your oven to 200°C.

Peel your apples and remove the core before cutting them into centimeter thick slices.

Spread the apples evenly in a buttered quiche tin or smaller oven proof dish. Pour over the maple syrup and sprinkle with sugar and cinnamon.

Mix butter cubes, oats, flour, sugar and salt in a food processor or with your hands until you have a breadcrumb-like mixture. Add chopped almonds and mix thoroughly with your hands.

Sprinkle the crumble mixture over the apples.

Bake in the oven for 25-35 minutes, until the crumble top is golden and the apples are soft.

If your crumble top is golden but your apples aren’t completely soft, cover the dish with tin foil and cook for an additional 10 minutes.

Once the crumble has cooled off slightly, dust with icing sugar and serve with vanilla ice cream or vanilla custard.

Liscus tip – If you happen to have almond paste at hand, add 1 dl/0.4 cups grated almond paste to the crumble mixture for an even tastier treat!