This apple crumble recipe, a family favorite, was initially given to my mother by my grandma Hazel. She would prepare two at once to bring to potlucks or for sick or housebound acquaintances. Never is any left over. With French vanilla yogurt, serve warm.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 7 large Cortland apples – peeled, cored, and sliced
- 1 cup white sugar
- 1 tablespoon ground cinnamon, or more to taste
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ⅓ cup unsalted butter, cubed
Instructions
- 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.
- You will probably want to double this recipe for larger groups. If you do, you should increase the butter and the brown sugar in the topping by a tablespoon each. Bake in a 9×12-inch casserole dish.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 4 mg |
| Sugars | 41 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. Like, melt in your mouth and audibly moan because it tastes like heaven good. Me and my sister loved it! Definitely going to make it again. It tasted especially good with vanilla ice cream.
11.21.20 I didn’t realize until about 5 minutes into baking that I forgot to add the cinnamon, so I just pulled it out of the oven and sprinkled it over the crumb topping which worked out fine. Simply put, this is one delicious apple crumble! Using my apple peeler and my 16-cut apple slicer, this was so darn easy to make. And it was served with french vanilla ice cream, as suggested. Delicious, wouldn’t hesitate to make this again. Thanks Heather Clements for sharing.