Want an easy apple crumble recipe that reveals my grandma's secret topping recipe? Read on to learn how to make this dessert from scratch with fresh apples.
30 g (1 oz) butter
120 g (4 oz) white sugar
75 g (2.5 oz) flour
75 g (2.5 oz) cane sugar
50 g (1.5 oz) butter
1 tablespoon hazelnut butter
● a good big knife
● a saucepan for the caramel
● a mixing bowl – I love the non-skid type, with a silicon
bottom like mine on the pictures
● a dish that can go into the oven (yes, theoretically
every dish can, I’m talking about the type that does not
explode when exposed to high temperatures)
Switch your oven on and set it to 200ºC
Peel your apples, cut them into 4. Cut away
the parts with the seeds and then cut every
piece into smaller cubes. Leave them aside
Put the butter and sugar into the saucepan.
Turn the stove to high fire and mix
At the beginning you’ll get a weird yellowish
mix but it will turn very soon into a nice
Turn off the fire as soon as it’s uniformly
brown. Don’t wait until too many bubbles
appear, it would mean that your caramel is
Step 2 (continued)
Be careful, the caramel is very hot now!
Put the apples cubes in your oven dish.
Pour the caramel over the apple cubes and
put the dish into the oven for about 10
A small tip here: the caramel “solidifies”
when it cools down so washing it off the
saucepan might be difficult. To avoid that,
after pouring the caramel on the apples, let
the saucepan cool down a bit and then fill
the saucepan with hot water and a drop of
dish soap. Leave it for 10 minutes and it’ll
be easy to wash it.
Put the flour, cane sugar, butter and
hazelnut butter into a mixing bowl.
Mix the ingredients – I use my fingers even
if it’s a bit sticky as I get a better result.
What you aim at getting is a kind of grainy
When the apple-caramel mix is baked,
remove the dish from the oven. Add the
grainy crumble mix (the one that left your
fingers sticky just now) on top of the apples.
Put the dish into the oven for another 10
Just let the apple crumble cool down for a few minutes, and then you
can devour it! I recommend you eat it warm. Which means that early
spring, is a perfect time to cook this classic and yummy dessert.
In the middle of a hot summer you might want to have it cold–no
problem, you can keep it in the fridge for a day or two. If you do so, take
it out and leave it at room temperature for 15 minutes before eating.
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