Fall is almost over, and sweata-weatha is approaching! To commemorate the end of Autumn season (as if we need a reason to bake..) I made a comforting and absolutely delicious (if I may) Apple Crumble!
This crumble is as cozy as it gets! With warm and comforting flavours – tart apples, aromatic cinnamon, and an indulgent toffee sauce (using only 2-ingredients!), all paired with vanilla ice-cream, makes this crumble one of the best fall-to-winter recipes!
The crumble itself isn’t very sweet, and that’s where the toffee sauce comes in. This sauce is extremely easy and quick to whip up, and tastes amazing. I strongly suggest having this with ice-cream, to balance everything. And what you get is a heavenly and super delicious mess, pretty much autumn on a plate!
Any kind of apple works for this recipe. I used red apples, you could even use green apples, for more tartness. The best apples for a crumble include Jonagold apples, Honeycrisp, etc.
Very Important Tips
Just a few tips, to ensure your apple crumble turns out perfectly:
- MAKE SURE YOU USE COLD BUTTER
Using cold butter is extremely crucial for this recipe, since it gives the streusel (the crumbly top), its crumbly texture. If you only have softened butter, or if the butter you are using, melts, keep the streusel mixture in the fridge to chill.
- TRY USING POWDERED SUGAR, AND NOT GRANULATED SUGAR
Streusel made with powdered sugar >>>
Using granulated sugar can result in an unpleasant granular texture of the streusel, since the sugar does not melt while baking.
- MAKE SURE THE TOP IS COMPLETELY BAKED
When I first baked the apple crumble, and took it out of the oven, it wasn’t fully baked on the top. I, then, kept the crumble for an additional 5 minutes with just the upper heating + fan. The point to note here is, that every oven is different and temperatures may vary, so keep an eye on the crumble to see if it is baked or not.
This super-easy Apple Crumble is best for when you suddenly feel nostalgic or snug and need a quick comfort recipe:)
NOTE: This recipe can be made using oats as well. Simply take about 1 cup of oats and grind them into a fine powder, similar to the texture of flour. Honestly, ground oats make a better streusel for this apple crumble, and are a great way to turn this recipe into a gluten-free dessert option.
For 6 servings (approx.)
– 2 large apples (or 2 cups of chopped apples)
– 1/4 cup of powdered sugar
– 1/4 cup of brown sugar
– 1/2 tsp of lemon juice
– 1 tsp of cinnamon powder
– 2 tbsp of flour (any works, I used self-rising)
– 1 cup of self-rising flour (oats can be a good alternative; check NOTE)
– 75 g of cold butter (approx. 1/3 cup of cold butter cubes)
– 1/4 cup of powdered sugar
– 1/2 tsp of baking powder
– 1/2 tsp of cinnamon powder (optional, although highly recommended)
– 1/2 tsp of vanilla essence/extract
– 15 caramel toffees (soft caramels work too)
– 1/4 cup of heavy cream
– Milk (optional; used for thinning caramel)
- Firstly wash and rinse the apples in water. Drain all the water. Then peel them. Chop all the apples into thin and small pieces (less than 1-inch).
- Add the sugars, cinnamon powder, lemon juice, and flour to the apples in a large mixing bowl. Mix well and keep aside.
- In another bowl, add the flour, baking powder, sugar, vanilla, and cold butter. Mix the butter into the flour by tearing through the dry flour mixture. Continue doing so, till the flour-butter mixture starts clumping together in your palms. Add the cinnamon powder, for some extra cinnamon goodness (trust me, it tastes great).
- Preheat the oven for 10 minutes at 200 degrees Celsius. Grease a baking pan with butter (I used a square 4×4 baking pan).
- Put the apple stuffing/filling at the bottom of the pan. Evenly layer the streusel on top of the apples.
- Place the pan in the oven to bake for 40 minutes at 200 degrees Celsius (oven temperatures may vary). Keep a check while baking. If the top isn’t completely baked, pop it back in the oven for an additional 5 minutes with the upper heating (I did just that!).
- Let the crumble rest in the oven for 5-10 minutes before taking it out. While the crumble rests, it’s time to make the toffee sauce. Heat a non-stick pan, and add the caramel toffees. As the toffees melt, add the cream gradually. Stir the pan constantly to prevent burning. Add milk, if needed. Once the caramel is formed, turn off the heat.
- Take out the crumble, that should still be warm, and pour the sauce over it. Serve warm, and enjoy!