Recipes > Apple Crumble
- Serves: 6 to 8
- Active Time: 25 mins
- Total Time: 1 hr
- Views: 2,393
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Apple Crumble
- 1/2 tsp arrowroot or organic cornstarch
- 1 tsp water
- 1 1/2 lb (approx. 4 cups) apples (any type except red delicious) (about 3 medium), peeled and cut into 1/2" cubes
- 1 1/2 lb (approx. 4 cups) Golden Delicious apples, peeled and cut into 1/2" cubes
- 3/4 cup maple sugar, or coconut or cane sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground mace
- 1/8 tsp ground nutmeg
- 1/8 tsp fine sea salt
- 1 tbsp fresh lemon juice
- 1 Recipe All-Purpose Streusel
Method
Preheat to 350°F (175°C). Have an 8×8-inch baking dish or equivalent ready.
Combine the starch and water in a small bowl and set aside to dissolve.
Combine both types of apples with the sugar, cinnamon, mace, nutmeg and salt in a large bowl, tossing to blend. Add the lemon juice and reserved starch slurry, mixing to blend completely.
Spoon the fruit mixture into the baking dish. Cover with a piece of parchment and wrap tightly with foil. Transfer to the preheated oven and bake for 15 to 20 minutes or until the apples have softened.
While the apples are baking, prepare the All-Purpose Streusel.
Remove the apples from the oven. Carefully remove the parchment and foil. Sprinkle the Streusel over the fruit and return the pan to the oven. Bake for about 20 minutes or until the fruit is tender and bubbling around the edges.
Remove from the oven and place on a wire rack to cool for approximately 15 minutes before serving warm. Serve in bowls with non-dairy ice cream or a cinnamon-scented cream.
If desired, sprinkle the baked crumble with chopped nuts.
Chef's Notes
- by Fran Costigan
- •
- November 3, 2016
Variation: replace the maple sugar with coconut sugar or use 50% granulated cane and 50% whole cane sugar.
Pre-baking the fruit with spices and sweetener makes a more flavorful crumble. Using prebaked streusel means a crispier topping.
2 Comments
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Could this recipe be used with the basic pastry dough/pie? Would you still have to cover with parchment and wrap with foil? -
Rouxbe Staff
Annamaria, Some apple pie recipes do call for precooking some of the apples but not fully. Prebaking the apples following this recipe will result in a 'mushy' pie.You could use the topping to make a crumb-topped pie and cover with parchment foil until towards the end so that the crumble does not burn. Fran
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