Ingredients
Apple filling
- 900 g peeled and cored apples about 2 lb prepared, cut into even 1/4-inch slices
- 2 tablespoons granulated sugar 30 g
- 1 tablespoon lemon juice 15 ml
- 1 teaspoon ground cinnamon 3 g
- 1 tablespoon cornstarch 8 g
Crumble topping
- 1 1/2 cups all-purpose flour 180 g, spooned and leveled
- 1/2 cup packed light brown sugar 100 g
- 1/2 cup unsalted butter 112 g, cold and cubed
- 1/4 teaspoon fine salt
Equipment
- 9-inch square baking dish about 23 cm
- Mixing bowls
- Peeler and knife
Instructions
Assemble and bake
- Heat the oven to 375°F (190°C). Lightly butter a 9-inch square baking dish.
- Toss the sliced apples with the granulated sugar, lemon juice, cinnamon and cornstarch. Spread evenly in the dish.
- Mix the flour, brown sugar and salt. Rub in the cold butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized clusters.
- Scatter the topping loosely over the apples without pressing it down. Bake for 40–50 minutes, until golden, bubbling at the edges and a knife slides easily into the apple slices. If the top browns early, tent loosely with foil and continue until the apples are tender.
- Rest for 15 minutes before spooning into eight portions. Serve warm, with optional ice cream or custard.
Nutrition
Calories: 303kcalCarbohydrates: 48.9gProtein: 2.8gFat: 11.7gSaturated Fat: 7.1gCholesterol: 30mgSodium: 78mgPotassium: 149mgFiber: 2.3gSugar: 27.4gCalcium: 27mgIron: 1.3mg
Video
Notes
Use firm sweet-tart apples and cut evenly. Nutrition is estimated per one-eighth of the dish using USDA FoodData Central ingredient data; optional toppings and pan grease are excluded. Refrigerate promptly, use within 3–4 days and reheat to 165°F (74°C).
Technique video: Jamie Oliver demonstrates fruit crumble variations. His apple preparation includes precooking; this version uses thin raw apple slices and its own oven timings.