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Apple Crumble

family-drive

Apple crumble with maple oat streusel.

Calories / serving: Not available
Cook: 60 min
Total: 240 min

Ingredients

Streusel

3/4 cup rolled oats
1/4 cup whole-wheat flour — Whole-wheat flour or gluten-free flour.
1 tsp cinnamon
2 tbsp maple syrup — At room temperature.
1 1/2 tbsp unsalted butter — Melted.

Filling

6 cup red apple
2 tbsp cornstarch
1 1/2 tsp cinnamon
1/8 tsp ground nutmeg

Method

1

Preheat oven to 350°F and coat an 8-inch square pan.
2

Whisk oats, flour, and cinnamon. Make a well; add maple syrup and melted butter. Stir fully.
3

Toss apples with cornstarch, cinnamon, and nutmeg until coated.
4

Press filling into pan. Break topping into tiny pieces and sprinkle evenly. Bake 50–60 minutes until apples are fork-tender.
5

Cool fully to room temperature, then refrigerate at least 3 hours before serving so juices thicken.

Serving notes

Measure oats and flour carefully; excess dries the topping. Break streusel into tiny chocolate-chip-sized pieces, no larger than peas. The streusel may be doubled without changing the baking time. Dice apples to blueberry size; skins may stay on. Fuji, Gala, or Braeburn work; substitute no more than 2 cups Granny Smith. Cool completely, then chill at least 3 hours before serving; reheat individual portions afterward if desired. Listed elapsed time excludes preparation and cooling to room temperature.