Recipe courtesy of Corky Pollan

Apple Crumble

  • Yield: Serves 6 to 8
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Ingredients

For the filling:

2 1/2 pounds assorted apples, peeled, cored and in 1/2-inch slices

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon freshly grated ginger

2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Pinch of kosher salt

For the crumb topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats (not instant)

1 1/4 cups firmly packed dark brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

  1. To make the filling, gently toss together the apples, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
  2. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps. 
  3. Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.
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