The apple crumble is a delicious dessert that contains many pieces of apple pleasantly scented with cinnamon.
I love making this dessert with whole wheat flour, in this case, whole spelt flour, because it gives a crust that is not only crunchy but also more substantial, which pairs excellently with the soft and delicate apple filling.
Of course, you can also use all-purpose flour, depending on your personal taste.
You can quickly make this crumble, which originates from a dough made of many crumbs, that on the surface come together during baking.
Therefore, a golden and jagged surface that makes this dessert truly irresistible with every bite.
Ideal for breakfast, but also as a snack or at the end of a meal, possibly accompanied by a dollop of custard, the apple crumble will undoubtedly win you over.
Considering that making it doesn’t take much time or great kitchen skills, it is really within everyone’s reach and can be an idea to whip up a dessert, even when we think we don’t have many resources in the pantry.
I love to scent this dessert with grated orange peel, but lemon or vanilla are certainly excellent alternatives.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 342.72 (Kcal)
- Carbohydrates 51.98 (g) of which sugars 26.16 (g)
- Proteins 7.20 (g)
- Fat 12.15 (g) of which saturated 7.27 (g)of which unsaturated 4.10 (g)
- Fibers 5.19 (g)
- Sodium 49.69 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups whole spelt flour (or all-purpose flour)
- 2/3 cup sugar
- 9 tbsps butter (cold)
- 1 egg (medium or large)
- 1 tsp baking powder
- orange zest (or untreated lemon peel or vanilla)
- to taste salt
- 4 apples
- 2 tbsps sugar
- 1 tsp ground cinnamon
- orange juice (from 1 orange)
Tools
- 1 Bowl large
- 1 Zester
- 1 Strainer for liquids or citrus juicer
- 1 Pan non-stick
- 1 Baking pan diam. 9 inches
Steps
To prepare the apple crumble with whole spelt flour scented with orange, start by washing and peeling 4 apples.
Cut them into pieces and place them in a non-stick pan with sugar, cinnamon, and the strained juice of 1 orange.
Cook for about 15 minutes, stirring frequently over medium heat.
They should be dry and cooked but not mushy.
Spread them wide on a plate and let cool.
In a large bowl, combine the flour, sugar, baking powder, a pinch of fine salt, grated organic orange peel, the egg, and cold butter cut into pieces.
Work quickly with your hands until you get a mixture made of many crumbs.
Cover with plastic wrap and let rest in the fridge for half an hour.
Preheat the oven to 350°F. Take the dough and spread two-thirds of it on the bottom of a baking pan lined with parchment paper or a springform pan lined with parchment paper only on the bottom.
Create the shell for the filling, pressing the dough with your hands on both the base and the edges.
Make sure the side edge is free from parchment paper folds.
Pour the apple filling on the base and cover with the remaining dough, this time without pressing, but distributing it evenly over the apples.
Bake at 350°F, at the middle-low level of the oven in static mode, for about 35 minutes.
When it’s uniformly golden, remove from the oven.
Wait until the dessert is cold before removing it from the mold.
The apple crumble is ready.
Sprinkle with powdered sugar before serving, if desired.
Storage
Store at room temperature, well closed in an airtight cake container, for about 3 days.
Storing in the fridge will keep the dessert longer, but it will tend to lose its crunchiness.
Storing in the fridge will keep the dessert longer, but it will tend to lose its crunchiness.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
