Stewed Apple Crumble (New & Improved!)

Stewed Apple Crumble (New & Improved!)

This Stewed Apple Crumble recipe boasts a tender stewed apple filling and a crispy oat topping. Perfect for any occasion, especially for festive celebrations!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 25

Servings serves

Calories 451kcal

Author Samantha Pickthall

Ingredients

Stewed Apples

6 large (1kg / 2.2 lbs / 6 cups) Gala Apples, Granny Smith, or Pink Lady Apples
120 g salted butter
1/2 cup superfine sugar / caster sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp cornstarch
1 Tbsp water

Crumble Topping

3/4 cup (90g) all-purpose flour, scoop & leveled
3/4 cup old-fashioned whole rolled oats
1/3 cup packed light brown sugar, how to measure brown sugar
1/2 tsp ground cinnamon
125 g unsalted butter, melted

US Customary - Metric

Instructions

Stewed Apples

Preheat Oven & Prep Dish: Preheat the oven to 180ºC (350ºF) fan-forced. Grease a 25cm (10-inch) round pie dish with butter and set aside.
Prepare Apples: Peel and core the apples, then cut them into even slices. You can choose to dice or cut the apples into cubes or any other size you prefer for your crumble.
Cook Butter and Sugar: In a medium-sized saucepan, melt the butter with the sugar and bring to a boil. Once boiling, reduce heat to low and stir in the vanilla, cinnamon, and nutmeg.
Simmer Apples: Add the sliced apples to the pot and bring the mixture back to a boil. Reduce the heat to low-medium and simmer for 10-15 minutes, stirring occasionally, until the apples are soft and fork-tender, not mushy. Reduce heat to low.
Thicken: Make a slurry by mixing the cornstarch with the water until smooth. Stir this mixture into the apples and continue to cook for an additional 1 minute, stirring frequently, until the sauce thickens. Remove from the heat.
Transfer Apples: Transfer the stewed apples into a greased pie dish and set aside.

Crumble Topping

Combine Dry Ingredients: In a large mixing bowl, add the flour, oats, sugar, and cinnamon. Stir until well combined.
Add Butter: Pour over the melted butter and mix with a wooden spoon or spatula until it forms a crumbly dough. For a more hands-on approach, you can also use your hands to better integrate the butter.
Add Topping: Evenly distribute the crumble topping over the stewed apples in the pie dish.
Bake: Bake for 40-45 minutes, until the filling is bubbling and the crumble is golden brown.
Cool: Remove from the oven and allow it to cool slightly. Serve warm, or let it cool completely and reheat later when ready to serve. Enjoy!

Video

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.

Nutrition