Dessertby RobinImported from a photo

Apple Crumble

Name: Apple Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 800.000 g Apple; 1.000 tbsp Lemon juice; 190.000 g Sugar; 1.000 tsp Ground cinnamon; 1.000 tsp Cornstarch; 125.000 g Wheat flour; 50.000 g Rolled oats; 110.000 g Butter; 1.000 pinch Salt; 300.000 ml Milk; 3.000 pc Egg yolk; 1.000 tsp Vanilla extract

Vegetarian

A comforting, golden-brown apple crumble featuring tender, spiced apples beneath a buttery, crisp, and biscuit-like streusel topping.

Total time55 min15 prep · 40 cook

Serves

Calories735 kcalper serving

Ingredients

800g
Applepeeled, cored, and cut into 2 cm chunks
1tbsp
Lemon juicefreshly squeezed
190g
Sugardivided
1tsp
Ground cinnamondivided
1tsp
Cornstarch
125g
Wheat flourType 405
50g
Rolled oats
110g
Buttercold, cut into small cubes
1pinch
Saltfine table salt
300ml
Milk
3
Egg yolk
1tsp
Vanilla extract

Nutrition

per serving

735kcal

Calorie sources

Protein5%Carbs59%Fat36%

Protein: 10g
Carbs: 112g
Fat: 30g
Fibre: 7g

% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.

Method

Preheat the oven
Preheat the oven to 190°C Ober-/Unterhitze and set out a medium baking dish.
Make the apple filling
800gApple1 tbspLemon juice50gSugar½ tspGround cinnamon1 tspCornstarch
Peel, core, and chop 800g apple into 2 cm chunks. Toss the chopped Apple in a bowl with 1 tbsp lemon juice, 50g sugar, ½ tsp ground cinnamon, and 1 tsp cornstarch until evenly coated. Transfer the mixture into the medium baking dish and spread it out into an even layer.
Make the crumble topping
Apple100gSugar½ tspGround cinnamon125gWheat flour50gRolled oats110gButter1 pinchSalt
Combine 125g wheat flour, 50g rolled oats, 100g sugar, ½ tsp ground cinnamon, and 1 pinch salt in a bowl. Cut the cold 110g butter into small cubes, add it to the bowl, and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs with some larger pea-sized clumps. Scatter the topping evenly over the Apple filling, ensuring the fruit is mostly covered but not packed down tightly.
Bake the crumble
Bake on the middle rack of the oven for 35–40 minutes, until the fruit is bubbling at the edges and the crumble topping is deeply golden-brown and crisp.
Make the custard
40gSugar300mlMilk3Egg yolk1 tspVanilla extract
While the crumble is in its final 10 minutes of baking, gently heat 300ml milk and 1 tsp vanilla extract in a saucepan until hot but not boiling. In a bowl, whisk 3 egg yolk and the remaining 40g sugar together until pale. Slowly pour the hot Milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Rest and serve
Remove the crumble from the oven and let rest for 10 minutes. Serve warm, generously drizzled with the warm homemade custard.

Method

Preheat the oven

Preheat the oven to 190°C Ober-/Unterhitze and set out a medium baking dish.

Make the apple filling

800gApple

1 tbspLemon juice

50gSugar

½ tspGround cinnamon

1 tspCornstarch

Peel, core, and chop 800g apple into 2 cm chunks. Toss the chopped Apple in a bowl with 1 tbsp lemon juice, 50g sugar, ½ tsp ground cinnamon, and 1 tsp cornstarch until evenly coated. Transfer the mixture into the medium baking dish and spread it out into an even layer.

Make the crumble topping

Apple

100gSugar

½ tspGround cinnamon

125gWheat flour

50gRolled oats

110gButter

1 pinchSalt

Combine 125g wheat flour, 50g rolled oats, 100g sugar, ½ tsp ground cinnamon, and 1 pinch salt in a bowl. Cut the cold 110g butter into small cubes, add it to the bowl, and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs with some larger pea-sized clumps. Scatter the topping evenly over the Apple filling, ensuring the fruit is mostly covered but not packed down tightly.

Bake the crumble

Bake on the middle rack of the oven for 35–40 minutes, until the fruit is bubbling at the edges and the crumble topping is deeply golden-brown and crisp.

Make the custard

40gSugar

300mlMilk

3Egg yolk

1 tspVanilla extract

While the crumble is in its final 10 minutes of baking, gently heat 300ml milk and 1 tsp vanilla extract in a saucepan until hot but not boiling. In a bowl, whisk 3 egg yolk and the remaining 40g sugar together until pale. Slowly pour the hot Milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Rest and serve

Remove the crumble from the oven and let rest for 10 minutes. Serve warm, generously drizzled with the warm homemade custard.