Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit filling
Crumble topping
To finish (optional)
Method
Fruit filling
Preheat and prepare
Preheat the oven to 190°C (375°F). Lightly butter or spray a 9-inch (23 cm) round or square baking dish.
Peel, core and slice the apples into 1/4-inch (6 mm) thick slices. Place the slices in a large mixing bowl.
Add 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon cornstarch and a pinch of salt to the apples. Toss until the apple slices are evenly coated. The cornstarch will thicken juices as the apples bake.
Transfer the coated apples to the prepared baking dish, spreading them into an even layer. Press down lightly so pieces are compacted but not smashed.
Crumble topping
In a medium bowl combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed light brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Whisk briefly to distribute ingredients.
Add the 6 tablespoons cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks or fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. For a chunkier texture, leave slightly larger pieces; for a sandier crumble, work a bit more until mostly small crumbs.
Fold in 1/4 cup toasted chopped walnuts or pecans if using. This adds crunch and flavor but is optional.
Evenly sprinkle the crumble topping over the apple layer, covering as much surface as possible. Gently press down so some topping contacts the apples but leave some loose pieces to crisp.
Bake and finish
Place the baking dish on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 190°C (375°F) oven for 35–40 minutes, until the topping is golden brown and the apples are bubbling around the edges. If the topping browns too quickly, loosely tent with aluminum foil for the last 10 minutes.
Remove from oven and let the apple crumble rest for 10–15 minutes. This resting time allows the filling to thicken slightly so it isn't too runny when served.
Serve warm, topped with about 1/2 cup total of vanilla ice cream or custard divided among servings, if desired.