Inside this apple crumble are a number of tender apples and crumble topping that provides plenty of sweetness and crunch. This is an original German recipe that has been passed down for generations, thanks to my friend Ines. It is her Oma’s apple crumble recipe, a traditional family recipe. It’s a simple recipe that uses just a little more than a handful of ingredients and I have to say, what makes it particularly special is how the sugar and butter caramelize in the oven to form an amazingly delicious crumble crust.
It’s an apple crumble that everyone raves about, one that always has them coming back for more. And because Oma’s Apfelkrümel has developed such a reputation over this years, it’s fine time it be shared. This recipe pretty much remains true to “Oma’s” original version, with a small adjustment to the amount of butter (Oma used a hefty 250 g) and Ines likes to lightly “steam” the apples by adding a splash of apple juice when sautéing them so very slightly in butter before adding them to the springform.
Truth be told, I have never tried it myself since I am not sweets or dessert person (crazy I know!) — unless of course it’s something super healthy! But as I said, everyone loves Ines’ family recipe, she let me share. So this weekend I baked an all-time favorite, comes together perfectly every single time, Apfelkrümel recipe. One to be shared.
A very simple to prepare traditional German recipe for a sweet crumble with tart apples.
CourseDessert
CategoryGerman
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 396 kcal
Autor matklenk
Ingredients
For the filling:
- 7-8large applesmix of Boskop and Elstar work well, peeled, cored, and thinly sliced
- 1/2tablespoonbutter
- splash of apple juice
For the base and crumble topping:
- 2cupsall-purpose flour or white spelt flourType 1050 (250 g)
- 1cupfine granulated sugar200 g
- 1teaspoonbaking powder
- 200gbutter
Method
Preheat the oven to 390°F / 200°C and grease a Ø 24 cm round springform pan with butter and line the bottom with parchment paper.
NOTE: You can also use the oven’s fan-force at 360°F / 180°C as it will make a more crispy and caramelized crumble topping. Keep an eye on it though to make sure it doesn’t brown too much.
In a large, deep skillet, melt 1/2 tablespoon butter over medium-high heat. Add the apples and stir, then add a splash of apple juice (not too much otherwise the base will be soggy later). Sauté for a few minutes; stirring occasionally. Remove from heat and set aside to cool.
Whisk the flour, sugar, and baking powder together in a large mixing bowl until combined. Cut the butter into dry mixture until it resembles coarse crumbs.
TIP: I like to pop the butter in the freezer until it’s hard and then grate the frozen butter through the large holes of a box grater directly into the dry ingredients and then let my fingertips do the rest of the work. Alternatively, use two knives (or a pastry blender) to cut the butter into the flour until you have little tiny bits of butter. Then take over and crumb the mixture by rubbing it together with your fingers.
Sprinkle about 1/2 of the crumble mixture over the bottom of the prepared spring form pan. Press it down and up the sides of the pan. Transfer to the preheated oven and bake for about 5-6 minutes (pre-baking is optional, but helps avoid a soggy base.
IMPORTANT: keep an eye on it, as it browns quite quickly).
Remove the springform from the oven and scatter the apple slices over the base. Sprinkle the remaining crumb mixture evenly over top. Transfer to the oven and bake for 1 hour, until golden brown.
Remove the apple crumble from oven and let cool completely before removing the sides of the springform pan.
Enjoy!
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FAQs
A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.
What is the fact about apple crumble? ›
Apple crumble was probably invented in the 1940s as an alternative to traditional apple pie. Because of the war, it was harder to get the ingredients for pastry (flour and butter),so instead people made a little 'crumble' from fat and flour and just sprinkled it on top of the stewed fruit.
What happens if you put too much butter in crumble? ›
If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury.
What's the difference between an apple crisp and an apple crumble? ›
Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.
Why is my apple crumble not crispy? ›
The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.
How long can you keep uncooked apple crumble in the fridge? ›
To get a head start on making this a day or more before you plan to serve it, you can make the crumble topping and store it in the fridge in an airtight container up to 2-3 days ahead of time.
How old is apple crumble? ›
An apple crumble recipe involving a simple streusel topping appeared in the Canadian Farmer's Magazine in February 1917. Crumbles became popular in Britain during World War II, when the topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing.
What culture is apple crumble? ›
Apple crumble is a British pudding similar to the apple crisp that originated during World War II food rationing. The crumble topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs.
When did apple crumble come out? ›
The origins of apple crumble can be traced back to the early 20th century when it was first mentioned in British cookbooks as a popular dessert. During World War II, food shortages led to a shortage of pastry ingredients, and apple crumble became a popular alternative to apple pie, which required more ingredients.
Do you use cold or warm butter for crumble? ›
Typically, a basic crumble topping is made up of just three ingredients: flour, cold butter and sugar. However, we also love adding porridge oats for extra chewiness, as in these recipes for very-berry oat crumble and American-style apple crisp.
Butter. This is what brings the streusel together and makes the crumbly, clumpy crumble topping. Unlike many streusel toppings, I use melted butter rather than cold butter that you have to cut in with a pastry cutter. Not only is it easier and faster this way, it also gives the streusel a better flavor!
Why put baking powder in crumble topping? ›
A crisp contains oats in the topping, while a crumble does not. Baking powder can also be added to a crumble topping (like it is here) to ensure it's extra light and tender.
Why is it called Brown Betty? ›
This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.
Why is my apple crumble soggy? ›
Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.
What is the top of apple crumble made of? ›
Apple crumble recipe topping is typically made of butter, sugar and flour which gets topped on the cooked fruit filling. To add an extra element of texture and flavour, oats, coconut, nuts and cinnamon can be added to the crumble mix.
Should butter be cold for crumble? ›
Typically, a basic crumble topping is made up of just three ingredients: flour, cold butter and sugar. However, we also love adding porridge oats for extra chewiness, as in these recipes for very-berry oat crumble and American-style apple crisp.
What is the difference between a crumble and a crisp and a cobbler? ›
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
How to make dry crumble? ›
Crumbs are very easy. You take half a cup of flour, half a cup of brown sugar, a teaspoon of cinnamon and 2 tablespoons of cold butter cut into chunks. Rub the butter into the flour and sugar mixture and squeeze it to form lumps, then spread it on top of whatever you re baking.
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