How to Make the Easiest Apple Crumble with Julia Collin Davison

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index but can be more expensive.

oats

🥗Healthier: quinoa flakes

💰Cheaper: rolled oats

Quinoa flakes provide a gluten-free option but may be pricier.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Peel and core 4 pounds of golden delicious apples, cutting them into chunks about 3/4 inch in size.

Add 2 tablespoons of fresh lemon juice, 2 tablespoons of sugar, 1/2 teaspoon of table salt, and 3/4 teaspoon of cinnamon to the apples and stir to combine.

Transfer the apple mixture into an 8 by 8 inch metal baking pan, packing them in tightly.

Cover the pan with foil and place it on a rimmed baking sheet to catch any juices that overflow.

Bake in a preheated oven at 400°F for about 30 minutes until the apples fall below the lip of the pan.

In a bowl, combine 1 cup of all-purpose flour, 1/2 cup of packed light brown sugar, and 1/2 cup of sliced almonds (chopped finely).

Add 2 teaspoons of vanilla extract, 1/2 teaspoon of table salt, and 2 teaspoons of water to the dry ingredients and mix well.

Melt 6 tablespoons of unsalted butter and mix it into the topping until it resembles cookie dough.

After 30 minutes, check the apples; they should have sunk below the lip of the pan. Press them slightly to compact them.

Sprinkle the topping evenly over the apples, breaking up any large clumps, and ensure it reaches the corners.

Return the pan to the oven on the upper rack for about 30 minutes until the topping is golden and the juices bubble up around the sides.

Let the crumble cool for at least 45 minutes before serving to allow the filling to set up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens