Stewed Apple Crumble
This Stewed Apple Crumble recipe boasts a tender stewed apple filling and a crispy oat topping. Perfect for any occasion, especially for festive celebrations!
Servings 6 people
Ingredients
Stewed Apple Filling
- 6 large Granny Smith Apples, or Pink Lady Apples
- 2 Tbsp golden granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup room temperature water
Oat Crumble Topping
- 3/4 cup (90g) all-purpose flour, scooped & leveled
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar, how to pack
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 125 g unsalted butter, melted
- Vanilla ice cream scoops, to serve
Instructions
Stewed Apple Filling
- Preheat the oven to 180ºC (350ºF). Grease a 25cm (10-inch) round pie dish with butter and set aside.
- Peel and core the apples. Cut into small cubes, about 1.5cm in size.
- In a medium-sized pot, add cubed apples, sugar, vanilla, cinnamon, and water. Mix to coat the apples.
- Place over medium heat and bring the liquid to a simmer, mixing occasionally.
- Once simmering, continue to cook for 10 minutes until apples have softened and they’re fork tender, mixing occasionally so they don’t stick to the base of the pot.
- Remove the pot from the heat and pour the mixture into the greased pie dish. Set aside.
Oat Crumble Topping
- In a large mixing bowl, add flour, oats, sugar, cinnamon, and nutmeg. Mix until well combined.
- Pour over melted butter and mix with a wooden spoon or spatula until it forms a crumbly dough. You can also use your hands for this step.
- Sprinkle the crumble over the apple filling.
- Place in the oven and bake for 40-45 minutes until the crumble is golden all over and the filling is bubbling.
- Remove from the oven and allow it to cool slightly.
- Serve warm with scoops of vanilla ice cream or allow it to completely cool and warm up later in the oven.
Notes
- Store: Once the crumble has cooled, either leave it in its pie dish or transfer it to an airtight container. When stored in its pie dish, cover with plastic wrap or foil. Refrigerate for 2-3 days.
- Freezer: Transfer the cooled crumble to a freezer-safe, airtight container. Label with the date and store in the freezer for up to 3 months.
- Thawing & Reheating: Thaw frozen crumble overnight in the fridge or at room temperature for several hours. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or microwave on medium for 2-3 minutes, or in an air fryer at 400ºF (200ºC) for 5-8 minutes.