Apple Crumble. This classic apple crumble captures the flavors of fall with tender baked apples and a buttery brown sugar-cinnamon topping. In a medium bowl, whisk together flour, pecans, brown sugar, and salt. Stir in melted butter until texture is coarse and sandy.

And then the crisp is baked until the apples are tender and the top lightly browned. Well-suited for a group, apple crumble can lovingly end a meal in a way that no other dessert can. This crumble topping differs from that of an apple crisp or apple cobbler. You can cook Apple Crumble using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Apple Crumble

It's 4-5 of Apple.
You need 1/2 cup of Water.
It's of Few grates of Lemon zest.
You need 1 of &1/2 cup Flour.
You need 1 cup of Sugar.
It's 3/4 cup of Butter.
You need 4-5 drops of Vanilla essence.

Apple Cobbler is more of a cake-like or biscuit-like topping depending on the recipe. Apple crisp contains oats and nuts. In our family, apple crumble (as in this recipe) is made with a simple streusel topping made of butter, flour, sugars, and spices. Apple crumble is one of those desserts all cooks should have in their back pockets It's a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats In order to make this the absolute easiest apple crumble, we've deemed peeling the apples optional.

Apple Crumble step by step

Peel apples and cut into small chunks..
Place in a saucepan with sugar and some fine gratings of lemon zest..
Cover lid and cook for 5 minutes or until apples have softened..
In a mixing bowl add flour, butter cubes and mix with your finger tips..
Now add remaining sugar and vanilla essence. Mix again until it resembles breadcrumbs..
Transfer apples to a baking dish and add crumble topping..
Bake at 180 degrees for 20-25 minutes or untill coating crisp and brown..

Since the apples are thinly sliced, the peel cooks and softens enough so that it's barely noticeable. We also like the extra flavor, color, and texture that the peel contributes, but of course if you've got apple peel-averse folks among your crowd, feel free to take the extra step to remove. This is The Apple Crumble recipe I've been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I'm weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing. This standout treat has been praised by hundreds of savvy bakers and for good reason too.