Apple Crumble with a Streusel Topping
This recipe for Apple Crumble with a Streusel Topping, makes 2 medium sized desserts with 4 to 6 servings each. It uses a homemade Streusel Topping with nuts, from a large batch that I make regularly and keep in the fridge ready to use any time I need to top a pie or fruit crumble.
Equipment
- 2 Baking dishes measuring 8" x 5"
Ingredients
For the Apple Filling
- 1 kg Dessert Apples approx 7 to 8 apples
- ½ teaspoon ground cinnamon
- 2 tablespoon cold water to add to the apples in the prepared dishes
For the Crumble Topping
- 300 g ready made Streusel crumble mixture
Instructions
- Core the apples. There is no need to remove the peel.1 kg Dessert Apples
- Cut the Apples into chunks.
- Place the apples in a large mixing bowl and add the ground cinnamon. Give everything a good mix to ensure all the apples are coated in the cinnamon spice.½ teaspoon ground cinnamon
- Tip the apples evenly into the two prepared ovenproof dishes. Add 1 tablespoon of cold water to each dish. This will help to cook the apples and keep them soft and moist.2 tablespoon cold water to add to the apples in the prepared dishes
- Sprinkle half of the ready made crumble topping over the top of the apples in each dish. 150g each dish.300 g ready made Streusel crumble mixture
- Bake in the oven for 30 - 35 mins or until baked and the apples have softened.
- Serve hot with fresh cream, yogurt or hot homemade custard.
Notes
Storage
Fridge - Baked crumble will keep in the fridge for a couple of days.
Freezer - Wrap in a suitable freezer bag and freeze the crumble inside the tin for up to a month. Bring back to room temperature before baking in a moderate oven for approx 25 minutes until the crumble has heated all the way through.
