Apple Crumble

Apple Crumble

Apple Crumble

Do you ever just get in the mood for apple pie? I do, perhaps that’s bad, but I love pie. I do have one current cooking sin (okay way more than one but one that applies to this particular recipe) I’m crap at making pie crust. Truly I am. My crusts tend to be too firm and crunchy. The problem is, as you might have noticed by most of my recipes, I tend to half ass it a bit when I cook. I throw in a bit of this and that and don’t typically measure. That’s great for cooking. However, that, as everyone knows, is crap for baking, particularly for things such as pie crust where ratios really matter. Moreover I’m invariably in a hurry when I cook, something is invariably in the process of breaking and someone is busy calling my name. Good pie crust takes time and patience. You need to make it just so and cool it and have enough clean counter to roll it out on (I know, you could have just stopped right there and I would have been sunk as well) Plus, alas but pie crust is really bad for you. Like a stick of butter in the top and bottom crust kind of bad for you (and that’s not counting the sugar in the pie itself, ahem) so often times I cheat and make this crumble instead. It dispenses with the totally superfluous bottom crust and requires neither chilling nor rolling out. It does still have quite a bit of butter, but I can’t solve all the problems in the world at once. It also meets my need for apple pie, especially when it is served with ice cream.

Serves 4

Reheats Yes

Freezes No

Kid Friendly Task: Turning the apple peeler/corer


  • 7 c apples, peeled, cored and sliced (about 7 apples worth. I used Winesap. Pick a semi tart apple, not Jonathan or anything, otherwise the slices won’t hold their shape)
  •  1 tbsp butter cut into small pieces
  •  2/3 c brown sugar, light brown
  •  1/3 c white sugar
  •  ¼ c flour
  •  ½ tsp cinnamon
  •  ¼ tsp nutmeg
  •  ¼ tsp ginger
  •  ¼ tsp allspice
  •  ¼ tsp salt


  • ½ c rolled oats
  •  3/4 c flour
  •  ¼ tsp salt
  •  ½ c brown sugar
  •  ½ tsp Cinnamon
  •  ½ c butter


  1. Preheat oven to 350 degrees. Mix all of the apple filling ingredients. Pour into an 8×8 glass pan.
  2. To make crumb topping. Place all crumb ingredients in a bowl and, using your hands, work the butter into the oats, flour and sugar. You should get pea sized or slightly larger crumbs. Take these and pour in a thin layer over the unbaked apple filling. Pat down lightly (you want it to stick but not be smashed flat).
  3. Bake one hour. If the pie does not look quite bubbly, bake 10 more minutes at 400 degrees.



Apple Crumble

Apple Crumble


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