Ingredients
Apple filling
- 400 g Granny Smith apples peeled and cored weight; cut into 1/4-inch slices
- 400 g Gala apples peeled and cored weight; cut into 1/4-inch slices
- 35 g granulated sugar about 2 tablespoons plus 2 1/2 teaspoons
- 1 tbsp fresh lemon juice 15 g
- 1 tbsp cornstarch 8 g
- 1 tsp ground cinnamon 2.6 g
Crumble topping
- 1 1/4 cups all-purpose flour 150 g; spooned and leveled
- 1/2 cup light brown sugar 100 g; lightly packed
- 1/2 cup cold unsalted butter 113 g / 1 stick; cubed
- 1/4 tsp fine salt 1.5 g
For the dish
- 1 tsp unsalted butter 5 g, for greasing
Equipment
- 1 8-inch square baking dish at least 2 inches deep
- 1 Rimmed baking sheet to catch any drips
- 2 Mixing bowls
- 1 Vegetable peeler
- 1 Knife and cutting board
- 1 Kitchen scale or measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Fork or pastry cutter optional; you may rub in butter with your fingertips
- 1 Pair of oven mitts
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish with 1 teaspoon (5 g) of butter.
- Rinse the apples under running water before peeling and coring. Weigh 400 g prepared Granny Smith and 400 g prepared Gala apples, then cut into even 1/4-inch slices.
- In a mixing bowl, toss the apples with the granulated sugar, lemon juice, cornstarch and cinnamon. Spread evenly in the prepared dish.
- Combine the flour, brown sugar and salt in the second bowl. Rub in the cold butter with your fingertips, or cut it in with a fork or pastry cutter, until coarse crumbs and small clumps form. Do not work it into a smooth dough.
- Scatter the topping evenly over the apples without pressing it flat. Set the dish on a rimmed baking sheet to catch any drips.
- Bake for 40–45 minutes, until the topping is golden, juices bubble around the edges and a small knife slides easily into the apples. If the topping colors before the fruit softens, loosely cover with foil and continue baking as needed. Ovens and pan materials affect the timing.
- Let rest for 15 minutes before spooning into six portions. Serve warm. Optional accompaniments are not included in the nutrition or cost estimate.
Nutrition
Serving: 1portion (one-sixth of recipe)Calories: 389kcalCarbohydrates: 60gProtein: 3.2gFat: 16.4gSaturated Fat: 10gCholesterol: 42mgSodium: 104mgFiber: 2.7gSugar: 35.6g
Video
Notes
Apples: Buy approximately 2 1/4–2 1/2 pounds of whole apples; the prepared 800 g weight governs. Slice evenly. The recipe does not require precooking the filling.
Storage: Refrigerate in covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Freeze extra portions for longer storage; thaw in the refrigerator. Reheat portions to 165°F in the center.
Nutrition: Estimated for one-sixth of the plain recipe from representative USDA ingredient data, including the butter used for greasing. Apple varieties, brands and serving extras change the result. Contains wheat and milk.
Cost: Estimated US$4.80 for the whole recipe, about US$0.80 per serving. Based on the portions of ingredients used, with an allowance for apple peel and cores. Prices vary; tax, delivery, energy and optional toppings are excluded.
Video: Technique video by Bincy Chris. Her version uses softened butter, white sugar and vanilla in the topping, with different filling ratios. Follow this card for the cold-butter, brown-sugar version and exact quantities.
