Sweet Apple Crumble Food

APPLE CRUMBLE

Steps:

• In a large bowl, combine diced apples with lemon juice, sugars, cinnamon and flour. Pour into a 2qt baking dish.
• In a separate bowl, combine crumble ingredients. Use hands to combine butter until crumbly (this takes a few minutes). Sprinkle over top of apple mixtures. Press lightly.
• Bake in a 375 degree oven for 45-50 minutes, until bubbly and caramelized. Enjoy warm with a scoop of ice cream!

SWEET APPLE CRUMBLE

Steps:

• In a bowl, combine apples, water, lemon juice and cinnamon. Spoon into a 1-qt. baking dish coated with cooking spray. Dot with butter. , For topping, combine the chocolate chips, brown sugar, oats, peanut butter, flour and cinnamon; crumble over apple mixture. Bake, uncovered, at 350° for 25-30 minutes or until apples are tender. Serve warm with ice cream if desired.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

CRUMBLE LOVERS' SHEET-PAN APPLE CRUMBLE

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
• Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
• Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
• Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.