Apple Crumble Gala Apples are delicious, not to mention incredibly healthy! On this page I’ll give you everything you need to know about these apples. Gala apple recipes make some of the best desserts. Whether you’re yelling Gala apples at the top of your lungs or baking a delicious Apple Crumble in the oven, they are truly delicious. Come explore the crisp, fruity flavor of this apple’s secret sauce.
There is no better end to the week than having friends for Sunday lunch. Last weekend we had Jack and Emily with their two boys.
I cooked Roast Chicken followed by apple crumble.
After a slightly stressful moment … my oven broke and I had no heat … I managed to finish cooking the chicken. I carved it, placed the meat into the juices in the bottom of the roasting tray and cooked the meat through on the top of the hob.
After Roast chicken we had Apple Crumble with cream and ice cream … Luckily I had cooked the crumble just before I popped the chicken in the oven so it was still warm.
APPLE CRUMBLE – Serves 6
6 Royal Gala Apples, 75g Self raising flour, 50g Light brown sugar, 50g Butter, 2 Teaspoons of Ground Cinnamon, 2 Tablespoons of brown sugar, 150mil of Water
- Heat the oven to 170
- Peel, core and slice the six apples into eight slices per apple. Place these slices into an oven proof dish. They should almost fill the dish leaving 2-3 cm at the top of the dish.
- Sprinkle 2 tablespoons of sugar, 1 teaspoon of cinnamon and the water on top of the apples and mix. Once mixed flatten the apples so they fit snugly in the bottom of the dish
- Now we make the crumble. Place the remaining ingredients (flour, sugar, butter and 1 teaspoon of cinnamon) into a food processor. Blitz till the ingredients have mixed together, it will look like very fine breadcrumbs
- Pour the crumble mixture over the apples, fill in all the gaps and press down lightly with your hand
- Place the pie on the middle shelf in the oven for 25-30 minutes. When cooked the top of the crumble should be golden and the apple liquid should be bubbling round the side of the crumble. If this is happening take a sharp knife and place it into the crumble to check that the apples are cooked through and soft.
- Serve with custard, ice cream or cream … or all three!
I use eating rather than cooking apples for this recipe as they are sweeter and do not need cooking before they are put in the crumble. I used Royal Gala today, as they hold their shape when cooked.
The butter should be room temperature.
When the crumble cooks liquid can bubble up over the top of the crumble, as you can see in the photo I don’t worry about this. If you do then add slightly less water to the apples.
You can make crumble with all kinds of fruit. I do not like the tartness of berries in a crumble but if you do try adding a handful of blackberries to the apples. If I do not have enough apples I have used pears to bulk out this crumble.
OLD FASHIONED APPLE CRISP
We got a jump start on fall and went apple picking last weekend at our favorite orchard down here in the south. This is a lot earlier than we’ve gone in years past, but I just had a longing to go spend some time in those fields among the trees.
Apple picking is my all time favorite fall activity. Well, that and making apple cider slushies, my kids adore them and for the adults I make this warm spiked apple cider topped with a mountain of whipped cream.
I typically like to bake with Granny Smith apples when I am making any type of apple desserts, but those aren’t harvested until October. What they did have though was trees full of beautiful, red gala apples. So instead of Granny Smiths we ended up with an abundance of galas.
So I did what any reasonable person would do, I made Gala apple crisp.
BETTY CROCKER APPLE CRISP
While I love the cinnamony, gooey apples in this recipe, I have to say that the homemade apple crisp topping is my favorite part. I could eat a bowl of that all on its own. Not many things can beat fresh, creamy butter cut into old fashioned oats, brown sugar and cinnamon. Some people make apple crisp without oats (like the Joy of Cooking apple crisp), if you like you can make a different topping, but I love this one with all of the oats!
We like to make this dessert year ’round, but there is something special about making it with apples you picked yourself. My favorite time to make it is in the fall. Of course, you can make this with apples you grab from the store. Keep in mind that apple season is from August to November so this is when the apples will have the best flavor.
I always enjoyed eating the Betty Crocker apple crisp recipe growing up. This one is is very similar to hers but not exact. Betty Crockers recipe includes nutmeg in the oat topping and mine does not.
CAN YOU MAKE APPLE CRISP WITH GALA APPLES?
Yes, of course you can make apple crisp with Gala apples, but it is not necessary to use them in this recipe. You can switch out the Gala apples for a few different apples (listed below).
WHAT IS THE BEST APPLE FOR APPLE CRISP?
The best apples for baking apple crisp are Granny Smith apples, they are normally my go-to apples. Any sweet, but tart apple will work and it is best if it is also a firmer apple. Like Gala (of course), Honeycrisp, Golden Delicious, Fuji, Jonagold, or Crispin.
DO YOU PEEL APPLES FOR APPLE CRISP?
It is not a requirement to peel the apples for apple crisp. Leaving the peel on can add an extra tartness and some vitamins that are found in the apple skin. I personally peel the apples because we prefer the texture of the crisp when the apples are peeled. Sometimes the peels stay a little tough and don’t get completely soft during baking. If you love the peel (or just want to save some time), leave the peel on.
HOW DO YOU MAKE APPLE CRISP FROM SCRATCH?
Apple crisp is a very simple apple dessert that is so much easier to make than an apple pie! It is one of my favorite fruit desserts. To make apple crisp from scratch just peel, core, and chop some apples (I like to let my oldest peel the apples). Mix them up with some cinnamon and sugar. Dump them into a greased pan. Mix the ingredients for the topping, sprinkle over the apples, and BAKE. That’s it!
APPLE CRISP RECIPE INGREDIENTS
- Apples: The apples need to be peeled (if you are peeling) and cored. Then cut into chunks. There is a variety of apples you can use, I used Galas in this recipe.
- Lemon Juice: You want to make sure to use fresh, real lemon juice for best results.
- Sugar: Granulated white sugar.
- Cinnamon: You will need ground cinnamon for the apple filling, as well as the oat topping.
- Oats: You can use old fashioned (my favorite) or quick cooking oats.
- Flour: All-purpose flour is all you need. You can also use a gluten free flour.
- Brown Sugar: I use light brown sugar in this recipe.
- Salt: Only a pinch of salt is needed to bring out the sugary flavors.
- Butter: I like to use a good quality, unsalted butter. You will be cubing the butter to be easily broken down for the topping.
HOW TO MAKE EASY APPLE CRISP
You are going to be eating apple crisp in no time with this recipe that you are going to love. For more precise ingredients and instructions please see the recipe card below.
- Prep baking dish. Preheat the oven to 350°F. Butter or non-stick cooking spray an 8×8-inch square pan. Set to the side.
- Mix the filling. In a medium bowl, add in the cut up apples, half the cinnamon, granulated sugar, and lemon juice. Mix together well.
- Apples in the pan. Add apples to the buttered baking dish.
- Mix topping. In a separate bowl, add in the flour, oats, brown sugar, other half of the cinnamon, salt and butter. Using two forks (or a pastry cutter), cut the butter into the oats until the mixture is in pea-sized chunks.
- Add the topping. Spread the topping evenly over the apples.
- Bake it. Bake for 40-42 minutes, until the top is a nice brown.
- Serve it. Serve this crisp topped with whipped cream or vanilla ice cream.
SIMPLE APPLE CRISP TIPS & VARIATIONS
- Add nuts. Add 1/2-1 cup of very well chopped nuts like pecans, macadamia, or walnuts to the topping when you are mixing it.
- Drizzle on caramel. Top this apple crisp with a caramel drizzle. Or add ice cream or homemade whipped cream.
- Use different apples. If you don’t have Gala apples, you can also use Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Crispin or Fuji. Another thing I love to do when making homemade apple crisp is to mix different apple types together.
- Homemade apple crisp calories. There are about 6 servings of apple crisp that are around 372 calories each.
- Cold butter. Make sure that your butter is very cold when you make the oat topping. You don’t want the topping mushy, so pull the butter straight from the refrigerator only when you are about to use it.
FREQUENTLY ASKED QUESTIONS
- Where did apple crisp originate? The first known recipe for apple crisp in print was in a cookbook in 1924. It is said that apple crumble originated in Britain during WW2 because there was not an abundance of pastry ingredients. So it was a sort of apple pie replacement.
- Can you freeze apple crisp? Yes, you can freeze apple crisp. Check storage instructions below for exact instructions.
- Is apple crisp the same as apple crumble? Although they are very similar, an apple crisp typically has oats in the topping and apple crumble does not have oats or nuts.
- What is the difference between an Apple Brown Betty and apple crisp? An Apple Brown Betty is similar to a crumble in that it does not contain oats, but the topping is layered throughout the fruit instead of just being on top of the fruit.
- How long does it take to bake frozen apple crisp? A frozen apple crisp needs to be cooked for about 40 minutes at 350°F. Cover with foil for the first 20-25 minutes so that the topping doesn’t dry out.
- How to fix soggy apple crisp? Baked apple crisp that has been refrigerated can get soggy because the crisp topping starts to absorb the juices from the apples. One trick you can try is to pull the topping off the crisp and place onto a baking sheet in a thin layer. Cook at 350°F for 5 minutes or so, until it has crisped back ups
- Does Apple Crisp Need to be Covered While Baking? I personally do not cover my apple crisp while it’s baking because I like the top to get, well, crisp. That topping keeps the filling underneath nice and juicy and the top gets a nice golden brown.
- How to Refrigerate Apple Crisp: Let the apple crisp cool completely (this helps keep it crisp) and store about 5 days in an airtight container in the fridge.
- How to Store Apple Crisp at Room Temperature: Store apple crisp at room temp for about 2 days. If you live somewhere humid (like I do down here in the south), you will probably want to refrigerate your crisp.
- How to Freeze Apple Crisp: Let the apple crisp cool off completely before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label with the recipe name and date. The crisp should last about 3 months in the freezer. Cook uncooked, frozen apple crisp for 1 hour at 350°F. Uncooked, thawed apple crisp cook for 45 minutes at 350°F. Cooked, frozen apple crisp cooks for 40 minutes at 350°F. Cooked, thawed apple crips cooks for 15-20 minutes at 350°F. Cover with aluminum foil for at least half of the cooking time to keep it from getting too dry.
- How to Thaw Apple Crisp: Thaw the frozen apple crisp in the refrigerator for at least 1 1/2 hours or overnight.
- How to Reheat Apple Crisp: Reheat cold apple crisp in the microwave for 30 seconds at a time until desired warmth is reached.