Apple Crumble
By Andrew JanjigianPublished on July 15, 2019
Time
1¼ hours, plus 45 minutes cooling
Yield
Serves 6 to 8
Ingredients
Before You Begin
We like Golden Delicious apples because of their ubiquity and consistent quality, but this recipe also works with Braeburn or Honeycrisp apples or a mix of all three. You should have 4 pounds of apples before peeling and coring. Dark brown sugar gives the topping a deeper color, but light brown sugar will also work. Do not use a glass baking dish here, since it retains heat after baking and may cause the apples to overcook. If you like, serve the crumble with ice cream or lightly whipped cream.
Instructions
- Adjust oven racks to upper-middle and lowest positions and heat oven to 400 degrees. Toss 4 pounds peeled Golden Delicious apples cut into ¾-inch pieces, 2 tablespoons packed dark brown sugar, 2 tablespoons lemon juice, ½ teaspoon table salt, and ¾ teaspoon ground cinnamon together in large bowl.
- Transfer apples to 8-inch square baking pan with at least 2-inch sides and press into even layer. Cover pan tightly with aluminum foil and place on rimmed baking sheet. Transfer sheet to oven and bake on lower rack for 35 minutes.
- While apples bake, whisk 142 grams all-purpose flour, ½ cup sliced almonds, chopped fine, remaining ½ cup packed dark brown sugar, and remaining ½ teaspoon table salt in medium bowl until combined. Add 6 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, and 2 teaspoons water and stir with spatula until clumps form and no dry flour remains.
- Remove sheet from oven and smooth top of apples with spatula. If apples have not collapsed enough to leave at least ¼ inch of space below rim of pan, replace foil, return sheet to oven, and continue to bake 5 to 15 minutes longer.
- Scatter topping evenly over apples, breaking up any clumps larger than a marble. Transfer sheet to upper rack and bake until topping is evenly browned and filling is just bubbling at edges, 25 to 35 minutes. Transfer pan to wire rack and let cool for at least 45 minutes before serving.
Time
1¼ hours, plus 45 minutes coolingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Making an apple crumble that tastes primarily of apples starts with plenty of fruit. We tossed 4 pounds of apples with 2 tablespoons of lemon juice to enhance their bright flavor. Adding just 2 tablespoons of brown sugar to the filling kept the apples from tasting too sweet. We baked the apples in a covered pan before applying the topping, which allowed them to collapse into a thick layer of filling. Adding nuts to the streusel loosened its consistency so that it didn't bake up dense, and a couple of teaspoons of water hydrated the flour so that the mixture clumped nicely. Applying the topping midway through baking minimized its exposure to the juicy fruit, preventing it from becoming soggy.
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