Apple and oat crumble
A recipe from the Good Food collection.
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- melted butter, for greasing
- 6 granny smith apples (about 1.2 kg/2 lb 12 oz in total)
- 2 tablespoons lemon juice
- 2 tablespoons caster (superfine) sugar
- whipped cream or vanilla ice cream, to serve
- 3 slices of day-old white bread, crusts removed
- 50 g (1¾ oz/½ cup) rolled (porridge) oats
- 125 g (4½ oz/⅔ cup) soft brown sugar
- 30 g (1 oz/½ cup) shredded coconut
- 1 teaspoon ground cinnamon
- 80 g (2¾ oz) unsalted butter, melted
1. Preheat the oven to 180°C (350°F/Gas 4). Brush a shallow, 2 litre (70 fl oz/8 cup) baking dish generously with butter.
2. Place in a saucepan with the lemon juice and 125 ml (4 fl oz/½ cup) water. Cover and cook over low heat for 10 minutes, or until the apples are just tender. Add the caster sugar and gently stir until dissolved, then set aside to cool slightly.
3. To make the crumble topping, cut the bread into 1 cm (½ inch) cubes and place in a bowl with the oats, brown sugar, coconut and cinnamon and gently mix together. Pour the melted butter over and mix gently to combine.
4. Spoon the apples into the baking dish and spread the crumble mixture over the top. Bake for 25–30 minutes, or until the crumble topping is golden brown and crisp.
5. Serve warm, with whipped cream or vanilla ice cream.