Apple crumble is an absolute classic and the ultimate comfort food in my house.

I developed this smaller batch recipe when I was living in New York City, and I often make it when I have things that need using up on hand.

It’s super simple – I add old-fashioned oats and almond meal to my crumble topping, although you really can’t go wrong with subbing in what you have on hand. I also add some raw sugar to give crunch to the topping.

If you would like to make this extra-small batch, halve the apple filling ingredients then do a ⅔ batch of the crumble ingredients, and bake it in a loaf pan.

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Apple crumble is an absolute classic an
Prep time: 20 minutes

Bake time: 1 hour

Serves: 4-6

Ingredients
For the crumble topping

100g plain flour

100g almond meal (or sub in for 100g flour, or other nut meal)

1 teaspoon cinnamon

80g old-fashioned oats

100g brown sugar

50g raw sugar (you can sub in brown sugar, if you don’t have it on hand)

¼ teaspoon salt

135g butter, cold, cut into cubes

For the apple filling

1.1kg apples (about 6 apples) peeled, cored, and thinly sliced

30g plain flour

80g raw sugar or white sugar

1 teaspoon vanilla bean paste (optional)

¼ teaspoon salt

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Method
Preheat the oven to 180C bake. Lightly grease a 20cm square pan or similar sized dish.

In a medium bowl, whisk together the flour, almond meal, and cinnamon to remove any lumps. Add the old-fashioned oats, brown sugar, raw sugar, and salt, and mix to combine.

Add the butter cubes and, using your fingers, rub the butter into the mixture until combined and crumbly. Set aside in the fridge until ready to use.

In a large bowl, combine the sliced apple, flour, sugar, vanilla bean paste, if using, and salt. Toss with your hands until the apple is evenly coated with the flour mixture. Pack into the prepared pan, making sure there are no big gaps. It will seem full, but it will be OK – it cooks down a little.

Cover the surface of the apple evenly with the crumble mixture.

Cover the pan with foil, and bake for 20 minutes, then remove the foil and bake for a further 25 to 30 minutes, until the crumble is golden brown and the filling is bubbling.

Leave to stand for 5-10 minutes, then serve warm with custard, or icecream.

Store leftovers lightly covered with foil or in an airtight container in the fridge.

Erin Clarkson is the owner of Cloudy Kitchen.

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