Apple Crumble Recipe, Let's Go
This recipe is meant for a small pan, and makes roughly 4 servings. You can increase this amount, and I encourage you to if you're cooking for a crowd or want extra; it's good.
You can also make this vegan by replacing the butter with coconut oil/another fat, and the recipe can be gluten free by using almond flour (which is what I originally used).
This was one of the first recipes I made by myself (without following a recipe), so please be nice and credit me/tag me if you make it! I wanna see any takes, twists, and opinions.
2 apples (any kind, but I like using pink ladies)
1/2 cup of caster sugar (or any similar fine grain sugar)
1/2 cup of lemon juice (fresh or pre squeezed, doesn't matter)
Cinnamon and Nutmeg (to taste)
~1 tbsp cornstarch
3/4 cup of all purpose flour
1/2 cup of oats
1/3 + 1/4 cup of brown sugar
1/4 stick of butter (cold, diced)
Extra softened butter to grease pan
Wash your apples, and cut them into quarters. Use the edge of a knife to remove the seeds and core bits (I recommend this so you don't waste apple, like when using other tools). Dice your apples into small chunks. I chopped my apples quarters into 8 pieces each.
Add your apples to a tupperware or ziploc bag, along with your lemon juice, caster sugar, cinnamon, nutmeg, and cornstarch. Seal the container, and shake thoroughly. Store in the fridge for 5-6 hours. (More won't hurt though.)
Once your apples are chilled, preheat your oven to 350°F (or 176°C). Grease a small glassware dish with softened butter.
Dice 1/4 stick of cold butter. In a mixing bowl, combine brown sugar, flour, oats, and more cinnamon and nutmeg. Chop in butter with a pastry cutter, potato masher, fork, really just whatever you have.
Dump apple mixture into your greased glassware spread evenly, then repeat with your crumble topping. Bake for 30-40 minutes, until the juices are bubbling and the topping looks melty and golden brown.
Let cool for 10-15 minutes and enjoy!