Pampered Chef Apple Crumble mixes up easily. It’s a quick fix for dessert… and for breakfast too! Though the Apple Crumble Recipe is meant to have a harsh flavor, it can be changed depending on the person’s taste. Some people claimed they cut out the spices in the recipe and it tastes good when they have used honey instead of sugar.
Perfect Apple Crumble
Although I adore apple pie, I don’t enjoy creating the crust. I think apple crumble is even better and a thousand times simpler to create. Any day over a flaky crust, I’ll pick a rich, buttery cinnamon-pecan crumble. Here are all the solutions to your baking-related queries.
Do the apples need to be peeled?
No! In fact, I would rather not. It’s not worth the trouble because the skin doesn’t greatly influence the taste or even the texture. Additionally, especially if you use apples with a pinkish tinge, they look stunning.
What sort of apples ought I to use?
It works well with crisp, slightly tart kinds. The most apparent option is Granny Smith, and it would be great here. Mutsu is my particular fave. Visit the farmer’s market to look for it! Pink Lady, Honeycrisp, and Jonagold are other fantastic choices.
Is cold butter preferable to melted, softened, or both?
It’s just not essential here, even though we always insist on using cold butter in our ideal pie crust (and even in my apple crisp!). We don’t want you to be a flake! It is easiest to combine all the ingredients for the crumble with melted butter. Pecans also provide a lovely crunchy contrast to the butter and brown sugar mixture, which is quite crumbly and slightly sandy.
In ramekins like in the picture, how should I bake the crumble?
Making the recipe your own is simple if you want to serve your dinner guests individual apple crumbles. Prepare the apples and crumble according to the recipe’s directions; then, divide the mixture evenly among the ramekins and place the ramekins on a large rimmed baking sheet.
Can I make the crumble in advance?
Absolutely! Instead of pouring the dry crumble on top of the fruit if you want to prepare the day before, we suggest covering the bowl and baking dish with plastic wrap and storing in the refrigerator until you’re ready to bake. Alternately, you could just prepare the entire dish and reheat it the next day at 325 degrees until the apple is boiling.
What about the replacement of ingredients?
Simply by changing the fruit, you may turn this recipe into a peach or a pear crumble. Having a tree nut allergy? Replace the pecans with peanuts, shelled sunflower seeds, or just omit them altogether.
Have you prepared this dish? If so, please rate it and comment below with your thoughts. Check out our other amazing apple desserts for more fall baking ideas.
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:1 HOUR 0 MINS
(1 1/2 sticks) butter, melted, plus more for pan
1 1/2 c.
chopped pecans, plus more for serving
lightly packed brown sugar
large apples, cored and cut into wedges
Juice of 1/2 lemon
Vanilla ice cream, for serving
- Set the oven to 350 degrees and butter a sizable baking pan. Mix the flour, pecans, brown sugar, and salt in a medium bowl. Add melted butter and stir until mixture resembles sand.
- In a baking dish, combine the apples, sugar, cinnamon, ginger, and lemon juice. Then, press the crumb mixture on top of the apples in a uniform layer. Bake for about 50 minutes, or until apples are bubbling and topping is brown.
- If used, serve warm with ice cream.
Oaty, nutty apple crumble – the perfect autumn dessert…um, or breakfast!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
- ▢4 large apples
- ▢¾ cup rolled oats
- ▢¼ cup flour
- ▢50 g butter cut into cubes
- ▢½ cup dessicated coconut
- ▢½ cup chopped nuts I used almonds & walnuts
- ▢¼ cup brown sugar
- ▢2 teaspoon cinnamon
- ▢1 teaspoon nutmeg
- ▢¼ teaspoon salt
- Set the oven’s temperature to 180 /350.
- Apples should be peeled, cut into slices or cubes, and placed on a baking dish’s base.
- All remaining ingredients should be added to a food processor and pulsed to mix. If made by hand, combine the butter, flour, and rolled oats in a medium bowl and stir with a fork, a pastry cutter, or your fingers until the butter is well-combined and there are no large chunks left. Combine after adding the remaining crumble ingredients.
- When the apples are cooked and the crumble is brown, sprinkle the crumble topping over the apples and bake for 30 to 40 minutes.
- Remove from the oven and serve right away with vanilla ice cream or yogurt.
- Reheat parts in the microwave while keeping covered in the refrigerator for up to 5 days.
Calories: 257kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 217mg | Fiber: 5g | Sugar: 19g | Vitamin A: 215IU | Vitamin C: 5.1mg | Calcium: 33mg | Iron: 1.1mg
2 large cooking apples Apple corer
75g soft brown sugar vegetable knife
½ teasp ground cinnamon teaspoon
2 tablespoons orange juice tablespoon
For the Crumble 2xfoil containers
180g plain flour chopping board
60g caster sugar baking bowl
pinch of salt
- Heat the oven to 200 C. Slice and remove the apple’s core.
- Add the brown sugar, cinnamon, and orange juice to the apples in a medium pot. To soften them, cook them.
- Make the crumble and divide the apples between the two foil containers.
- In the baking basin, add the salt and flour.
- Add the butter, which has been cut into smaller pieces, to the baking dish. Use your fingertip to incorporate the mixture until it resembles fine breadcrumbs.
- Put the sugar in.
- The apples should be covered with crumble. Do not apply pressure.
- The top should be browned after 20 to 25 minutes of baking.
Serve hot with custard or cream or ice-cream.
Cinnamon Apple Crumble
The best fall dessert is cinnamon apple crumble, which combines luscious, soft apples with a delicious cinnamon crumb topping. With vanilla ice cream, serve warm!
I just want to bake, bake, bake now that fall is in the air! My personal favorite time of year to bake is in the fall because I enjoy cozying up the house and making something delicious to share with loved ones.
I will admit, though, that I don’t much enjoy baking pies. Pie is not my preferred dessert, and I dislike finicky pie crust. Who am I, I do know? Having said that, I do enjoy a good crumble, and this Cinnamon Apple Crumble is ideal for autumn. It is SO DELICIOUS and SO simple to make (so much simpler than creating pie dough).
They lick their plates clean every time I serve this apple crumble to friends and family, and they always ask for the recipe. It’s a traditional autumnal treat that everyone adores.
All you need are fresh apples to make this dish; the rest are standard baking ingredients. Let’s start now!
Apples to Use: Best
My favorite fall apple is the honeycrisp kind, which is also excellent for baking. They have a crisp, sweet, and slight tangy flavor. Apples used for baking are most frequently Granny Smith varieties. They are simple to locate and durable in the oven. The sweet cinnamon crumble topping pairs beautifully with the sour, tangy flavor.
Apples like the Jonagold, Braeburn, Pink Lady, and Jazz are also excellent choices. Apples can be mixed, if you choose.
Pick solid, fresh apples that are not bruised. Apples for the crumble should be peeled, cored, and sliced.
Atop the Crumble
This recipe is my favorite because it calls for a LOT of crumble topping. I’ve seen apple crumble recipes where the topping is only lightly dusted on top, and that is not acceptable. If I wanted an apple, I would eat an apple; it’s a dessert, ha!
The crumble topping, which is composed of flour, oats, brown sugar, sugar, cinnamon, and butter, completely encases the apples. Pecans or walnuts would be excellent crunchy additions if you wish to add nuts.
How to Make Apples Fall Apart
Make the apple filling first. Combine the lemon juice, vanilla, sugar, cinnamon, and flour with the apple pieces.
Put together the crumble topping. Use only COLD butter, please. Using your fingers, combine the topping ingredients with the butter until the mixture resembles crumbles. You want the mixture to remain cold and have clumps of crumble the size of peas, so don’t overwork it.
Assemble. Put the apple mixture in a greased 9-by-13-inch baking pan or a 12-inch cast iron skillet. Both pots are functional.
till bubbling, bake. The aroma in your home will surpass that of any available fall candle.
The best way to enjoy apple crumble is to serve it warm with vanilla ice cream.
I adore this dish since it can be prepared in advance, making it ideal for Christmas or simple entertaining as well as Thanksgiving.
Place the crumble in the pan, cover with foil, and chill until you’re ready to bake (up to 24 hours).
You can prepare simply the crumble topping and store it in the refrigerator for up to 24 hours if you don’t want to prepare the complete apple crumble in advance.
How to Keep
Apple crumble leftovers can be stored in the refrigerator, covered, for up to three days. Before serving, I advise warming in the microwave. Pro tip: It also makes a fantastic breakfast!
Apple crumble won’t keep well in the freezer since the apples and topping will get mushy.