Apple Crumble. Photo Credit: Tatianna Pizarro.
Apple Crumble. Photo Credit: Tatianna Pizarro.
Everyone loves fall for the same reasons: the temperature dropping making it sweater weather, the leaves changing colors, Halloween, scary movies, Thanksgiving, and fall activities like apple and pumpkin picking. So, after you go apple picking and realize you have way too many apples leftover to eat, you can use them for this!
This is an easy, hard-to-mess-up Apple Crumble recipe. It is my take on John Murphy’s “A Little Irish Cookbook” Gooseberry Crumble recipe. It is such a great one because most of the ingredients are most likely already in your kitchen, but if not, it will not cost you an arm and a leg to get them.
You will need:
- Oven-safe dish 8×8 inches
- 1 ¼ Cups self-rising flour
- ½ Cup light brown sugar
- ½ Cup salted butter
- 10 apples (no granny smiths)
- ½ Cup white sugar
- 2 tbsps. Lime juice
- 1 tsp cinnamon
- ½ tsp salt
Optional: vanilla ice cream or cool whip
These are optional because it is if you want something to accompany your apple crumble.
Steps:
- Preheat your oven to 350°F.
- Wash and dry the apples.
- Peel and then cut the apples into small chunks, about 3/4 of an inch in size (cut around the core).
- Add the lime juice on the apple chunks.
- Add salt and then cinnamon. Mix it all together.
- In a separate bowl, you will prepare your crumble mixture. Add in the flour and butter. Use your fingers to lightly mix them together. You want it to be like breadcrumbs.
- Then add the brown sugar and white sugar to your crumble and combine.
- Put your apples in an oven-safe pan and add the crumble mixture on top. If it is overflowing, that is fine. The mixture will reduce on top of the apples.
- Bake for 45 minutes in the center rack of your oven.
- Let cool for 30 minutes.
- Serve with some whipped cream or vanilla cream on top or the side.
