Classic Apple Crumble with a Buttery Oat Topping

Yield

6

Prep time

15 minutes

Cook time

40–45 minutes

Rest / chill time

10 minutes

Ingredients

• For the apple filling:
• 5–6 large apples, such as Granny Smith or Honeycrisp, peeled, cored, and chopped
• 60 g superfine sugar
• 60 g packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• For the crumble topping:
• 100 g old-fashioned rolled oats
• 90 g all-purpose flour
• 100 g packed light brown sugar
• 115 g unsalted butter, melted
• ½ teaspoon ground cinnamon
• A pinch of salt
• For serving, optional:
• Vanilla ice cream or whipped cream

Method

1. Preheat a convection oven to 350°F (175°C fan).
2. Cut the apples into evenly sized pieces, approximately ½–¾ inch across. Toss with the superfine sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated.
3. Spread the apple mixture in a 9×13-inch baking dish, including any juices remaining in the bowl.
4. Combine the oats, flour, brown sugar, cinnamon, and salt in a separate bowl.
5. Pour in the melted butter and stir until no dry flour remains and the mixture forms loose crumbs and small clusters.
6. Scatter the topping evenly over the apples without pressing it down.
7. Bake for 40–45 minutes, until the apples are tender, the filling is bubbling through the topping, and the crumble is golden. If the topping browns before the apples soften, loosely cover with foil and continue baking as needed.
8. Let rest for about 10 minutes so the juices thicken slightly. Serve warm with ice cream or whipped cream if desired.

Kitchen notes

Timing guide:
Prep time: About 15 minutes
Cook time: 40–45 minutes
Rest time: About 10 minutes (estimated)

Practical Woman's Secret
Keep the apple pieces similar in size and leave the topping loose. This helps the fruit soften evenly while allowing the oat clusters to develop a crisp surface.

Serving and Storage
Scoop through both the oat topping and apple filling so each portion includes both. Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat in a 350°F oven until hot throughout, leaving uncovered toward the end to help restore the topping’s crispness. Store ice cream or whipped cream separately.