Apple Crumble with Cinnamon and Buttery Streusel

Warm apples under crisp, buttery crumbs are how I like my apple crumble. A little cinnamon goes into both the fruit and the topping. Add vanilla ice cream or custard if you like, or enjoy it just as it is.

Apples and baking dish

Use two Braeburn apples, about 400 g together before peeling and coring. Cut them into evenly sized small cubes. A baking dish about 20 × 20 cm suits the four dessert portions.

Make a loose crumble topping

The topping uses butter, flour, sugar and cinnamon. Rub small pieces of cold butter into the dry ingredients with your fingertips. Stop once you have a mixture of small and larger crumbs; there is no need to knead a smooth dough.

How long to bake apple crumble

Allow about 35 minutes at 180°C conventional heat. The topping should be golden and the apples tender. Test the fruit with a fork near the edge. If the crumbs darken too quickly, cover loosely for the remaining baking time.

Serve warm with ice cream or custard

Let the crumble stand for about five minutes after baking, then serve warm. Vanilla ice cream or custard work well alongside. A little icing sugar is another optional finish.

Kitchen tip

Scatter the crumbs loosely over the apples without pressing them down. Small gaps let moisture escape while the top turns crisp.

Enjoy the crumble warm, with or without the optional accompaniments.

Easy recipe

Apple Crumble with Cinnamon and Buttery Streusel

Easy apple crumble with cinnamon and buttery streusel. For a small baking dish, with 35 minutes in the oven and tips for making the crumble topping.

Prep time

10 min

Cook time

35 min

Yield

4 servings

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Ingredients

− 4 +

• 100 gbutter, cold
• 135 gplain flour
• 400 gBraeburn apples, about 2, weighed before peeling and coring
• 75 gsugar
• 2 tspcinnamon, 1 tsp each for apples and topping
• 1 tbsplemon juice, optional

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Instructions

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1. Preheat the oven to 180°C conventional heat. Line a small baking dish about 20 × 20 cm with baking paper.
2. Weigh the apples before peeling and coring, then peel, core and cut into evenly sized small cubes. Mix with 1 tsp cinnamon and 1 tbsp lemon juice if using. Spread in the dish.
3. Cut the cold butter into small pieces. Briefly rub into the flour, sugar and remaining 1 tsp cinnamon with your fingertips to form crumbs. Do not knead into a smooth dough.
4. Scatter the topping loosely over the apples without pressing down. Bake for about 35 minutes until golden and the apples are tender. Cover loosely if the top darkens too quickly and bake longer if needed.
5. Let stand for about five minutes, then serve warm. Add optional vanilla ice cream, custard or a little icing sugar.

Nutrition per serving

Calories

415 kcal

Protein

4 g

Carbohydrates

55.3 g

Sugar

26.6 g

Fat

20.7 g

Saturated fat

12.7 g

Fibre

2.6 g

Salt

0 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace