Kluge's Apple Crumble

When our kids were little, the beginning of Fall always involved at least one visit to an apple orchard for a fun day of picking apples. And with bags of apples at home each Fall, this allowed for lots of homemade apple crisp. Now that our kids are older, the excitement of apple picking has waned, but their love of apple crisp remains, and it is a frequently requested dessert in our house, at this time of year.


The Topping:

½ cup (64g) all-purpose flour

½ cup old fashioned oats

½ cup (110g) packed light-brown sugar

½ teaspoon baking powder

¼ teaspoon ground cinnamon

¼ teaspoon salt

⅓ cup (76g) unsalted butter, diced into small cubes

The Apple Filling:

2 lbs. Granny Smith apples (or 4 apples) - at room temperature peeled, cored and sliced thin (about 1/8-inch)

3 tablespoons (42g) unsalted butter, melted

2 tablespoons all-purpose flour

3 tablespoons water

1 tablespoon lemon juice

½ teaspoon vanilla extract

¼ cup (55g) light-brown sugar

½ teaspoon ground cinnamon

1 pinch salt


Preheat oven to 375 degrees and position oven rack one level below the centre. 

Butter an 8 by 8 inch baking dish (or small casserole dish of a similar size), set aside.

Making the topping:

In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt. 

Add diced butter to the flour/oat mixture, and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. 

Place the topping in the refrigerator to chill while preparing filling.

Making the filling:

In a small mixing bowl, whisk together melted butter and flour until well blended, then add water, lemon juice and vanilla, stirring to combine. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt. 

Place apples in a large bowl, then pour butter mixture over apples and toss to evenly coat. 

Pour apple mixture into prepared baking dish and spread into an even layer. 

Remove topping from refrigerator and sprinkle the crumble evenly over the apples.

Bake in a 375* oven for approximately 35 minutes, until topping is golden brown and apples are tender when pierced with a toothpick.

Remove from oven and let rest for 10 minutes before serving. 


We love it served warm, with vanilla ice cream on the side -- but it also remains delicious eaten as is, at room temperature (and several of our family members have been known to indulge in leftover apple crisp at breakfast the next morning).

Leftover apple crisp can be stored, covered, at room temperature for up to 3 days.