Apple Crumble with Walnuts
Ingredients
- 4 Apple large
- ¼ Cup Sugar
- 1 Tbsp Lemon juice
- 2 Tbsp Corn starch
- ½ tsp Ground cinnamon
Topping Ingredients (Crumble Ingredients)
- ½ Cup All purpose flour
- ½ Cup Chopped walnuts
- ¼ Cup Dark brown sugar tightly packed
- Salt a large pinch
- 4 Tbsp Unsalted butter (cold)
Instructions
- First, add the all purpose flour, chopped walnuts, brown sugar, salt in a mixing bowl and mix well until combined.
- Chop the cold butter into small pieces and add to the flour mixture. Use a pastry cutter or knife or fork or fingers and gently cut the butter into the flour mixture. Mix until the flour mixture looks like a coarse sand. Refrigerate until needed.
- Wash, peel, core and slice the apples to about ⅛ inches thick. Until all apples are done, you can keep the sliced apples in cold water to prevent colorization. Add the apple slices to a large mixing bowl. Add the sugar, lemon juice, corn starch and ground cinnamon to the large bowl. Mix well until all dry ingredients are coated uniformly over the apple slices.
- Pre heat the oven to 350 F. Transfer the apple mixture to a greased baking dish. Spread it out as an even layer. Add the crumble on top of the apple layer and spread it out evenly.
- Bake for 45 mins in the lower rack of the preheated oven until the apple slices are nicely cooked and the top is golden brown.
- Leave it to rest for 10 mins and optionally enjoy with a scoop of vanilla ice cream or whipped cream or even caramel sauce
Notes | FAQ
- Adjust the quantity of sugar and lemon juice based on your taste preference and tanginess from the kind of apples used. Like if you use something like granny smith apples which are tart apples, reduce quantity of lemon juice. If using a sweeter apple variety then reduce the quantity of sugar accordingly.
- You can use your choice of apples. I used a combination of different apples available from the supermarket.
- Remember to bake it at the lowest rack of the oven. This will give the apples a chance to cook nicely with the topping turning to golden and not too dark.
- Instead of walnuts, you can also use chopped pecans.
- I was able to fill one 5X5 square baking pan and one 5 inch diameter round ramekin. You should be able to use one 8X8 square baking pan, if you have.
- You have to use cold butter to get the perfect crisp texture for the topping. You cannot use melted butter or butter spread or anything else similar. You can use either a vegan or dairy butter though.