Recipes for "apple crumble"

Preheat the oven to 400 degrees F (200 degrees C.)

Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

To make the crumble topping: Place 1/3 cup sugar and flour in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; spoon mixture over apples.

Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C) with an rack in the center position. Generously butter a 9x12-inch baking dish with 2 teaspoons butter.

Whisk flour, baking powder, baking soda, and ½ teaspoon sea salt together in a bowl; set dry ingredients aside.

Combine walnuts, ⅓ cup brown sugar, ⅓ cup white sugar, 3 tablespoons melted butter, cinnamon, and ¼ teaspoon salt in a bowl until walnuts and sugars are thoroughly coated with butter; set crumble mixture aside.

Beat 1 cup white sugar and ½ cup butter together in a separate bowl with a spatula until well blended.

Whisk in 1 egg until mixture is smooth, 2 to 3 minutes.

Whisk in second egg until thoroughly incorporated. Add yogurt and vanilla; whisk together.

Add flour mixture to yogurt mixture; whisk just until flour disappears. Do not overmix.

Remove and discard cores from apples. Cut apples into ⅛- to ¼-inch slices. Stack a few slices; cut down the center, lengthwise, then dice, crosswise, into cubes.

Fold apples into cake batter with a spatula until just combined.

Spread ½ the batter into the prepared baking dish; evenly scatter ½ crumble mixture over top.

Dollop remaining ½ batter on top crumble mixture; spread carefully to evenly distribute, trying not to disturb the crumbs.

Top with remaining ½ crumble mixture; press crumbs into the batter very gently.

Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes.

Cool to room temperature before slicing and serving, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch or 9-inch baking dish.

Mix together apples, lemon juice, brown sugar, cinnamon, and nutmeg in a bowl. Evenly spread fruit in the prepared baking dish.

Mix halva, oats, flour, and salt to a crumbly consistency. Sprinkle over the fruit and cover with aluminum foil to prevent top from browning too quickly.

Bake in the preheated oven until bubbly and well browned, about 45 minutes. Let cool to allow the topping to harden.

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.

To make the crumble topping: Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until mixture is crumbly; sprinkle evenly over apples.

Bake in the preheated oven until apples are bubbling and crumble topping is golden brown and crisp, about 45 minutes. Let cool slightly to thicken before serving in bowls.

Preheat the oven to 350 degrees F (175 degrees C).

Spread apples in an even layer in a deep dish pie plate or 8-inch square glass casserole dish. Cover with white sugar, then top with cinnamon.

Combine flour and brown sugar for topping in a bowl. Add butter and cut in with a pastry blender. Spread topping evenly over apple mixture and pat down.

Bake in the preheated oven until apple mixture is bubbling and topping is browned, about 55 minutes.

Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in a baking dish. Sprinkle with sugar, and cinnamon; toss well.

In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples.

Cover and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.

Toss apple slices with lemon juice. Place in a 10 x 6 x 1 1/2 inch baking dish. Spoon pineapple evenly over apples, then cover with cranberry sauce.

Mix oats, brown sugar, flour, cinnamon, and salt. Cut in butter or margarine till crumbly. Sprinkle over fruit.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or till apples are tender. Serve warm.

Preheat the oven to 375 degrees F (190 degrees C).

Slice apples and place in a saucepan with water and 3 tablespoons sugar. Heat over medium-low heat for 5 minutes, stirring every minute to prevent sticking. Stir in blackberries and taste, adjusting sugar if necessary. Make sure apples get thoroughly coated with blackberry juice. Cook for about 3 minutes; mixture will still be runny. Pour into a 2-quart casserole dish and allow to cool slightly.

Meanwhile, combine flour, sugar, and butter for crumble topping in a mixing bowl. Mix with an electric mixer or your fingers until it resembles bread crumbs. Pile the crumble topping evenly over the fruit.

Cook in the preheated oven until golden brown, 20 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine frozen mixed berries, apples, cornstarch, and vanilla extract in a bowl and transfer to a baking dish.

Combine flour, oats, sugar, and cinnamon in a bowl. Mix in coconut oil with your fingers until you have a crumbly dough. Sprinkle over the fruit in the baking dish.

Bake in the preheated oven until crumble is lightly browned on top, about 40 minutes.