Grandma’s apple crumble with apples, walnuts, cinnamon and raisins — a dessert similar to the apple streusel but quicker and easier. This recipe is part of our big collection of Apple Desserts and will be gone from the table in no time. Picture a crispy shortcrust-like base, crumbly and grainy, enclosing a soft, juicy filling of apples and cinnamon — this is the basic apple crumble, but we make it richer by adding walnuts, raisins and amaretti cookies. It’s like a covered apple tart but without the base: an irresistibly fragrant dessert with contrasting textures, perfect for breakfast, an afternoon snack, or even as a finish to a meal, perhaps served with a good vanilla custard ice cream, almost like an American apple pie. Over the years we’ve made many soft apple cakes, as well as apple fritters, apple cookies and many more. I already shared a delightful basic apple crumble that you loved, but this crumble with apples, walnuts, amaretti and raisins is exceptionally fragrant and rich. Ready to head to the kitchen and make it together? Let’s go — and if you want to stay updated on all my recipes, follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups 00 flour (all-purpose)
- 5/8 cup re-milled durum wheat semolina
- 10.5 tbsp butter
- 1/2 cup brown sugar
- 1 egg (medium)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 5 apples (green or red, not mealy)
- 1 lemon (organic)
- 1/4 cup brown sugar
- 3 tbsp raisins
- 1/2 cup walnut halves
- 10 amaretti (Italian almond cookies)
Tools
- Baking dishes 9.5 in
- Oven
- Bowls
Preparation
For this recipe you can use whatever apples you have at home; I prefer green ones because I love their aroma.
To make the apple crumble, start by preparing the crunchy crumble base — essentially a classic shortcrust but worked very little: put both flours, the sugar and the vanilla (I use vanilla sugar or vanilla extract) in the same bowl,
mix, then add the softened (but not melted) butter and work first with a fork
then with your hands until you obtain a crumbly texture. Add the egg and quickly incorporate it into the mixture without overworking it — you should get a granular mix.
Rinse and peel the apples, cut them into chunks and place them in a bowl; add the juice of one lemon,
the raisins, the walnut halves, the brown sugar,
the crumbled amaretti, cinnamon and lemon zest. Mix everything together.
Pour the apples into a baking dish and completely cover them with the crumble mixture.
Bake in a preheated oven at 356°F for 35–40 minutes or until golden. Remove from the oven, let cool slightly and enjoy after a light dusting of powdered sugar.
Storage and tips
The apple crumble with walnuts and raisins keeps at room temperature for 24 hours if covered with a cotton cloth.
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