I’ve been on a bit of an apple crumble kick lately. It might have something to do with the chilly fall/winter weather that has finally hit North Carolina and the abundance of my favorite McIntosh apples spilling into the grocery aisles. I love a good crumble, because it requires very few ingredients, can be eaten as dessert or breakfast, and is ridiculously easy to make yet seems to impress everyone. These are all positives when you’re a busy grad student in need of an impressive dish to bring to a potluck full of nutrition grad students.
This recipe is also super flexible, making it way less effort than an apple pie.
Apple Crumble Recipe
- 10 – 12 medium apples (I like macs cause they are sweet)
- 1 1/2 sticks (3/4 cup) butter (I’m a huge fan of Kerrygold for baking, but any kind will do!)
- 1 1/2 cup old fashioned rolled oats
- 1 1/4 cup flour ( I often use spelt, but you can use oat flour, all purpose, or gluten-free)
- 1/3 cup brown sugar (I’ve also substituted maple syrup on occasion and it was awesome)
- 1 tsp salt
Preheat oven to 375 F
Peel and chop your apples roughly into small cubes ( about 2 inch) and lay evenly in a glass baking dish. Note: I don’t add sugar to the apples and macs are sweet on their own.
Melt butter in a large glass mixing bowl ( I just pop it in the microwave for 45 -60 seconds)
Add oats, flour, sugar, and salt and mix until you have a thick dough. Place the dough on top of the apples and press down until you have a smooth layer of dough about 1 inch thick completely covering your layer of apples.
Place in oven and bake at 350 F for approximately 40 minutes or until crumble is golden brown and apples are cooked through.
Serve with a scoop of vanilla bean ice cream or top with whipped cream and enjoy with good company!