I baked these crumbles for the Bake Along hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids. It was originally supposed to be a pear crumble from Epicurious, but I decided to swap out the pears with Granny Smith apples (it was a bit hard to get hold of Anjou pears here). I also wanted to make this a breakfast food so I tried incorporating oats into the crumble – hence also adapting a crumble recipe from Smitten Kitchen.
This is a very straight-forward recipe – no mixer is required. After reading the recipe and realising there won’t be any cake-like mixture to hold the apples together, I chose to bake the crumbles in individual ramekins. Baking in individual ramekins is also good to just take, pack and go. However, the crumbles didn’t even make it through the weekend – we finished all of them within 2 days – they were that good!
The crumbles were sweet and sour at the same time because of the Granny Smith apples and the cranberries. The apples caramelised during baking and released plenty of juices. Every spoonful of apples was accompanied with a nice and delicious kick of cinnamon. I especially love the crumble on top – it’s mildly sweet, has a light oat taste and not too overly buttery. To be perfectly honest, I actually love the crumble a lot more than the apples!
Overall I will definitely be making them again – the crumbles are extremely addictive and absolutely delicious in every way possible. Thank you Joyce (Kitchen Flavours), Lena (Frozen Wings) and Zoe (Bake for Happy Kids) for choosing such a wonderful recipe!
And now for the step-by-step photos!
Toast some walnuts and let cool completely.
Combine the walnuts and some oatmeal and pulse until a fine crumb.
Transfer the nuts mixture into a mixing bowl – reserve some walnuts and chopped it into small pieces for extra texture if desired.
Add in oats… (I used instant ones)
… brown sugar…
… and some cold, cubed, unsalted butter.
Cut the butter into the flour mixture, then refrigerate the crumble mixture.
To dice the apple – peel the apple and cut it into half…
(Photos are actually taken from the previous post…)
… then into quarters.
Remove both ends.
Place the knife at a diagonal at the core of the apple and gently slice it in halfway.
Turn the apple 180 degrees and do the same thing, then twist the knife upwards and the core should come out easily.
Slice the apple into half…
… then turn it 90 degrees and dice it.
Repeat for the rest of the apples.
Dump the apples into a large mixing bowl.
Add in some dried cranberries (or raisins if you’re not a cranberries person).
Add some flour…
… and some cinnamon.
Toss to combine.
Sprinkle in some lemon juice.
Then drizzle in some maple syrup.
Toss to coat then divide the apple mix among 4 ramekins.
Top with the crumb mixture and bake until the top is golden and crisp and the apple juice are thick and bubbly.
Dust with icing sugar and serve!
Simply delicious warm or at room temperature… I’m drooling just looking at the photo!
- 30 grams (1/3 cup) walnuts
- 30 grams (3/8 cup) instant oats
- 30 grams (1/4 cup) plain flour
- 1 tablespoon packed brown sugar
- 30 grams (1/8 cup) cold unsalted butter, cut into cubes
- 400 grams apples, peel, cored and diced (about 3 medium apples)
- 25 grams (1/4 cup) dried cranberries
- ½ tablespoon plain flour
- ½ teaspoon cinnamon
- 2 tablespoons maple syrup / golden syrup / honey
- ½ tablespoon lemon juice
- Preheat the oven to 175 degrees Celsius. Spread the walnuts on a baking tray in a single layer and bake them for 8-10 minutes until toasted. Let the nuts cool completely.
- Place the walnuts and 10 grams (1/8 cup) instant oats in a food processor and pulse several times until the mixture resembles fine crumbs. Transfer the mixture into a mixing bowl and add in the remaining oats, flour, sugar and cold butter. Rub the butter into the dry ingredients (using a pastry blender, fork or your fingers) until the butter has been fully incorporated. Refrigerate the crumble mix until hardened, about 45 minutes to 1 hour.
- Place the apples, cranberries, flour and cinnamon in a large mixing bowl. Toss to coat the apples and cranberries with flour and cinnamon. Add in the maple syrup and lemon juice and toss to combine. Leave aside for the flavours to mingle for 15 minutes.
- Divide the apple mix between 4 ramekins. Divide the crumble into 4 portions, and crumble them on top of the apple mix, pressing down gently.
- Bake for 30 minutes until the apples are tender, the juices are bubbling thickly and the topping is golden and crisp. Serve warm or at room temperature, dusted with icing sugar.
Make ahead: You can refrigerate the apple mix for a couple of hours. The addition of lemon juice will prevent the apples from turning brown.