Can anyone suggest good recipe for apple crumble?

Question

Please do not use as ingredient any ready made pie shells which we do not have available in the market.

Answer 1

It's a 5 star recipe with more than 400 ratings !


Apple Crumble Pie

Original recipe yield: 1 deep dish 9 inch pie.

INGREDIENTS:
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter ( = 90 g )

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Answer 2

APPLE CRUMBLE

INGREDIENTS

* 6 large Granny Smith apples - peeled, cored and chopped
* 2 tablespoons white sugar
*
* 1/2 cup butter
* 2 tablespoons white sugar
* 1 egg
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 cup custard powder
*
* 3/4 cup white sugar
* 3/4 cup butter
* 1 1/4 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1/3 cup shredded coconut
* 1/3 cup rolled oats

DIRECTIONS

1. Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.
2. In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.
5. Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving.

Answer 3

this recipe is used to be my grandmas . i hope you like it.

INGREDIENTS

* 6 large apple - peeled, cored and cubed
* 1 tablespoon white sugar
* 1/4 teaspoon ground cinnamon
*
* Crumble Topping:
* 1/4 cup rice flour
* 3 tablespoons almond meal
* 2 tablespoons white sugar
* 2 tablespoons flaked coconut
* 1 1/2 tablespoons butter or margarine, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in baking dish, sprinkle with sugar, and cinnamon; toss well.
2. In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples
3. Cover, and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.

Answer 4

Buttery Apple Crumble:

Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.

3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
2 teaspoons vanilla extract, divided
1/2 cup apple cider
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
Dash of salt
10 cup sliced peeled baking apples
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.

Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.

Yield: 9 servings (serving size: 2/3 cup)

Answer 5

to make crumble top use 6oz plain flour
3oz butter
3oz caster sugar
rub the flour and butter together untill you get bread crumb consistency then mix in the sugar.
peel and chop the apple place in saucepan with sugar to taste untill the apple has collapsed.
put the apple in a casserole dish top with crumble and cook in oven for 35Min's at 190degrees

Answer 6

Chunky apple crumble
For the filling
4 large Bramley cooking apples (weighing about 900g/2lb)
1 large orange, zest and juice only
2 sprigs rosemary
225g/8oz blackberries
splash of water
30g/1½ oz caster sugar
For the topping
140g/5oz plain flour
55g/2oz ground almonds
85g/3oz polenta (not quick-cook)
140g/5oz butter, cold
110g/4oz light muscovado sugar
splash of water
To serve
thick cream or custard

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish.
3. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands.
4. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar.
5. For the crumble topping, place the flour, almonds, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs.
6. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy.
7. Sprinkle the crumble mixture over the fruit.
8. Place in the oven and bake for 20 minutes.
9. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling.
10. Serve with pouring cream or custard.

Or Spiced Apple and Pecan Crumble with Mascarpone Vanilla Cream
1 lb 8 oz (700 g) Bramley apples
8 oz (225 g) Cox’s apples
1 oz (25 g) light muscovado sugar
1 slightly rounded teaspoon ground cinnamon
½ level teaspoon ground cloves
1/3 whole nutmeg, grated
4 oz (110 g) raisins

For the crumble:
4 oz (110 g) pecans
3 oz (75 g) chilled butter, cut into small dice
6 oz (175 g) self-raising flour, sifted
2 level teaspoons ground cinnamon
4 oz (110 g) demerara sugar

For the mascarpone vanilla cream:
9 oz (250 g) mascarpone, at room temperature
1 teaspoon vanilla extract
7 fl oz (200 ml) fromage frais
1 rounded dessertspoon golden caster sugar


Pre-heat the oven to gas mark 6, 400°F (200°C). Begin by preparing the apples. I always find the best way to do this is to cut them first into quarters and slice out the cores. You can peel the apples, but I like to leave the peel on for extra flavour. Either way, now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon, ground cloves, nutmeg and raisins, then place them in the baking dish.

Next make the crumble, which couldn’t be simpler, as it is all made in a processor. All you do is place the butter, sifted flour, cinnamon and sugar in the processor and give it a whiz until it resembles crumbs. Next add the pecans and process again, not too fast, until they are fairly finely chopped but there are still a few chunky bits. If you don’t have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and pecans, which should be fairly finely chopped, by hand. Now, simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish and, using the flat of your hands, press it down quite firmly all over: the more tightly it is packed together, the crisper it will be.

Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp. Meanwhile, mix together all the ingredients for the mascarpone vanilla cream until smooth, and chill until needed.
Leave the crumble to rest for 10-15 minutes before serving, then serve it warm with the mascarpone cream.

Or Apple and Almond Crumble
1 lb 8 oz (700 g) Bramley apples
8 oz (225 g) Cox's apples
1 oz (25 g) light brown soft sugar
1 level teaspoon ground cinnamon
¼ level teaspoon ground cloves

For the crumble:
4 oz (110 g) whole almonds, skin on
3 oz (75 g) chilled butter, cut into small dice
6 oz (175 g) self-raising flour, sifted
2 level teaspoons ground cinnamon
4 oz (110 g) demerara sugar
To serve:

custard or pouring cream
Pre-heat the oven to gas mark 6, 400°F (200°C).

Begin by preparing the apples. I always find the best way to do this is to cut them first in quarters, then pare off the peel with a potato peeler and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish and put to one side.

Next make the crumble, which couldn't be simpler, as it is all made in a processor. All you do is place the butter, sifted flour, cinnamon and sugar in the processor and give it a whiz till it resembles crumbs. Next add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be fairly finely chopped by hand. Now simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.

Or Apple crumble
For the crumble mix
50g/1¾oz breadcrumbs
50g/1¾oz pecans, chopped
50g/1¾oz unsalted butter
50g/1¾oz brown sugar
For the fruit mix
25g/1oz unsalted butter
1 tsp brown sugar
½ tsp cinnamon
½ cooking apple, peeled and diced
50g/1¾oz dried fruit

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the crumble mix, place all of the crumble ingredients into a food processor and blend to an even mixture.
3. To make the fruit mix, melt the butter in a frying pan and add the sugar, cinnamon, apple and dried fruit. Cook for 4-5 minutes, until the apple is soft, then transfer to a small ovenproof dish.
4. Spoon over the crumble mixture to cover and place into the oven to bake for 6-7 minutes, until the topping is golden brown.
5. Remove from the oven and serve in the dish.

Answer 7

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