Apple crumble with cinnamon — grandma’s recipe — a delicious dessert that is part of our collection dedicated to Desserts with apples
The quick apple crumble is a simple and very delicate dessert of English origin, like the original Lemon curd recipe, but by now enjoyed everywhere. It’s also a true grandma-style apple dessert: easy, quick and indulgent..
It’s a dessert made of fragrant, rich apples covered with a delightful crumbly shortcrust-like topping (pasta frolla) that is coarse and sandy, reminiscent of a sbrisolona.
Apple crumble is a “dangerous” dessert because it’s so good you’ll stop eating it only when it’s finished!
Today I’ll propose a basic apple crumble recipe with a small personalization: using unrefined cane sugar and adding a few chopped hazelnuts to the dough. These touches give the crumble a distinctive aroma and texture, but they’re not essential. I guarantee that if you’ve never tried this dessert, you’ll be so pleasantly surprised that you’ll make it again very soon!
Curious? Follow me into the kitchen — let’s prepare the apple crumble together and you’ll see how delicious it is. Before we roll up our sleeves, remember that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 5-6 servings
- Cooking methods: Oven
- Cuisine: International
Ingredients
- 2 cups all-purpose flour (type 00)
- 1/3 cup re-milled durum semolina
- 1.8 oz (about 1/3 cup) hazelnuts (or almonds)
- 11 tbsp butter (soft)
- 1/2 cup unrefined cane sugar (or regular sugar)
- 1 packet vanillin
- 1 pinch salt
- 1 egg (medium)
- 2.2 lbs apples (about 5-6 medium apples)
- 1 tsp ground cinnamon
- 1 lemon (organic)
- 2.5 tbsp honey
- 1/4 cup unrefined cane sugar (or white sugar)
- 1/4 cup breadcrumbs
- 2 tbsp butter
Tools
- Kitchen scale
- Oven
- Baking pan 9.5 in
Preparation
Coarsely chop the almonds with a knife.
In a bowl, combine all the flours and mix them together. Add the softened butter, the sugar and the vanillin. (If you use unrefined cane sugar as I did, the crumble will be darker in color but more aromatic. Conversely, using white sugar will give a lighter, golden result but with less aroma.)
Work quickly with your hands until you obtain a sandy texture, then add the chopped almonds or hazelnuts — this is optional but will add extra crunch and aroma if used.
Add the vanilla sugar or vanilla extract (or vanillin), a pinch of salt and one egg. Work the dough quickly, using your fingertips: you should obtain a granular mixture. The base is ready.
Wash the apples, peel them and remove the cores, then cut them into chunks and place them in a large bowl.
Add the honey, the cinnamon and the cane sugar (or regular sugar), a couple of tablespoons of lemon juice, all the grated zest (only if the lemon is organic) and the breadcrumbs.
Mix.
Pour the apples into a 9.5-inch baking pan, dot the surface with a few pieces of butter, cover with the crumble base you prepared and press lightly with your hands.
Bake in a conventional oven at 356°F for 35-40 minutes.
Remove from the oven and let it cool at least until lukewarm before serving.
Storage
The apple and cinnamon crumble keeps well for a couple of days. You can leave it at room temperature for the first day, then transfer it to the refrigerator, but be prepared: it will likely be gone much sooner than expected!
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