Apple Crumble

October 24, 2012
0 Ratings
Author Notes

To me, this fits under the "Genius Recipe" category. My mother often used to make Apple Crumble when I was growing up, being that we lived in the UK and everyone else did too. She always told me to just remember 2-4-6 for the sugar, butter and flour ratio. Despite being so plain and simple, it is one of my favorite desserts. This recipe has no cinnamon or any spice, for that matter, which allows the flavor of the Granny Smith apples to come through. Everyone that tries this cannot believe how delicious it is, especially without their beloved cinnamon. —Christina @ Christina's Cucina

  • Serves 4
  • Steamed Apples
  • 3 large Granny Smith apples, peeled, cored and sliced
  • 1/2 juice from a lemon
  • 1/3 cup sugar
  • Crumble Topping
  • 2 ounces sugar
  • 4 ounces butter
  • 6 ounces flour
In This Recipe
  1. Place the apples, lemon juice and sugar in a small pot and steam until still firm, and just softened a little. Remove from heat and place in casserole dish or individual ramekins.
  2. Place the flour and butter for the topping in a large bowl and rub the butter into the flour until a crumbly consistency is reached. Stir in the sugar, and sprinkle over the steamed apples.
  3. Place on cookie sheet and place in preheated 400 oven for approximately 25 minutes or until golden brown in color. Serve warm, with freshly whipped cream or vanilla ice cream, but for a truly British experience just add custard!

See what other Food52ers are saying.

  • Christina @ Christina's Cucina
    Christina @ Christina's Cucina
  • wayne g. crane
    wayne g. crane