Apple Crumble

Ingredients

• 100 g Unsalted butter (cut into small dice, slightly softened)
• 80 g Brown sugar (cassonade) (prefer dark brown sugar for more depth)
• 120 g All-purpose flour (sift to avoid lumps)
• 1 c. à café Ground cinnamon (optional, but recommended)
• 5 Apples (Granny Smith or Pink Lady, peeled and cut into large dice)
• 1 c. à soupe Lemon juice (squeezed from a fresh lemon)
• 20 g Additional butter (for topping) (small pieces, optional for browning the crumble)

Instructions

1. Prepare the crumble dough

   In a bowl, combine the diced butter, brown sugar, flour, and cinnamon. Work with your fingertips until you obtain a sandy and homogeneous texture.

   Time: PT10M

2. Prepare the apples

   Wash, peel and cut the apples into large dice (about 2 cm). Immediately drizzle with lemon juice to prevent oxidation.

   Time: PT10M

3. Arrange the apples in the dish

   Spread the apple dice evenly in a baking dish.

   Time: PT5M

4. Add the lemon juice

   Pour the tablespoon of lemon juice over the apples and stir lightly.

   Time: PT2M

5. Sprinkle the crumble

   Crumble the dough over the apples. Scatter the small pieces of additional butter on top for a golden color.

   Time: PT2M

6. Bake

   Place the dish in a preheated oven at 180°C for 35 minutes, or until the top is golden and the apples are tender.

   Time: PT35M

   Temperature: 180°C

7. Serve

   Let cool for 5 minutes, then serve warm, accompanied by thick sour cream or a scoop of vanilla ice cream.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of Brown sugar (cassonade): white sugar + molasses
• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Ground cinnamon: nutmeg, ground ginger
• Instead of Apples: pears
• Instead of Lemon juice: apple cider vinegar
• Instead of Additional butter (for topping): vegetable oil

Equipment Needed

• Mixing bowl
• Whisk or fork (optional)
• Chef's knife
• Cutting board
• Apple peeler (optional)
• Baking dish or oven‑proof dish (about 20 × 30 cm)
• Oven
• Spatula or wooden spoon (optional)
• Lemon zester (optional) (optional)

Critical Steps — Do Not Skip

• Mix the butter, brown sugar, flour and cinnamon until a sandy texture forms.
• Cut the apples into appropriately sized dice and drizzle with lemon.
• Crumble evenly and add butter pieces for coloration.

Chef Tips from the Video

• Use very cold butter for a lighter, airier crumble.
• Lightly dust with powdered sugar before serving for a decorative touch.
• Serve with a spoonful of Greek yogurt for a tangy contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days. Warm slightly before serving.

Freezer: Unbaked crumble freezes for 1 month. Thaw in the refrigerator then bake.

Room temperature: At room temperature, the crumble keeps for up to 2 hours before losing its crunch.

Make-Ahead Tips

• Prepare the crumble dough the day before and keep it refrigerated, covered with plastic film.
• Apples can be cut ahead and drizzled with lemon, then kept cool for 30 minutes.