There is something so comforting about baked apples. It’s one of my favorite desserts.
Over the years I have made apple pies, crisps, galettes, and custardy apple tarts.
But this crumble is the simplest quickest and foolproof recipe of all.
It’s super easy to assemble and do ahead of time. I leave it on the counter and pop it into the oven when my guests arrive. As an added bonus, my whole house smells like heaven.
I bake it till the top it is golden brown and crispy. And everyone fights for the crunchy bits.
The best part is that unlike a cake it doesn’t need to cook at a certain temperature for an exact time to work. It can bake on high or low heat.
Just keep an eye on it and take it out when most of the liquid has cooked away and the crumble is golden.
If your oven is too hot and you think it is burning you can cover it with some foil.
Allow it to cool slightly before serving it with some vanilla ice cream and a drizzle of caramel sauce. You can also use margarine or coconut oil instead of butter for a parve recipe.
Now excuse me while I face plant into a bowl of deliciousness.
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FOR THE FRUIT
- 8–10 large green apples, skin on
- 1 lemon -juice and zest
- 1/2 cup sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp allspice
- ½ cup shredded coconut
- ½ cup raisins
FOR THE TOPPING
- 1 ½ cups frosted /bran flakes
- 1 ½ cups oats
- ½ cup brown sugar
- ½ cup flour
- 1 ½ sticks (3/4 cup) melted butter ***
- Vanilla ice cream ( substitute a pareve non-dairy one)
- Caramel or Dulce De Leche sauce
Preheat oven to 360°F/ 180 C.
Prepare an open ovenproof dish with nonstick spray or butter.
Cut apples into large cubes with the skin on. Toss with lemon juice, sugar, cinnamon, nutmeg, coconut, and raisins.
Place apples in prepared dish. Mix all topping ingredients together and sprinkle over apples and bake for 50 minutes to 1 hour or until golden. If it is not completely golden on top bake for another 15-20 minutes.
Cool for a few minutes before serving to settle juices. Serve with some vanilla ice cream and caramel or dulce de leche sauce.
*** You can use margarine or coconut oil for a pareve recipe