Cinnamon-Raisin Apple Crumble
Submitted by joesbabe71
Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that’s bubbling hot in under an hour.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
1 hrsWhen apple season hits, this is the dessert to make first.
Tart Granny Smith apples tossed with raisins, apple cider, and lemon juice bake under a crumbly topping of oats, whole wheat flour, brown sugar, and warm spices.
The trick here is cutting through the topping halfway through baking so the bubbling fruit juices soak up into the crumble, creating pockets of crisp and chewy in every spoonful.
It serves four and comes together in about an hour, start to table.
Kitchen Tips
- Rub the cold butter into the dry topping with your fingertips until it looks like coarse meal. Pea-sized chunks of butter are fine; they melt into crispy bits in the oven.
- Use Granny Smith apples for the best tartness against the sweet topping. Softer varieties like McIntosh will turn to sauce.
- Don’t skip the mid-bake cut through the crumble. It disperses the juices and gives the topping layers of texture.
- Serve warm with a scoop of vanilla ice cream or a pour of cold heavy cream.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a medium mixing bowl, whisk together the flour, whole wheat flour, oats, brown sugar, cinnamon, cloves and salt.
Use your fingers to rub the butter until the mixture resembles coarse meal.
Set aside.
In an 8 x 8 glass pan, stir together the apples, raisins, sugar, apple cider and lemon juice.
Pat the filling into an even layer.
sprinkle the reserved topping over the apples and bake for 20 minutes.
Use a spatula or table knife to make cuts through the crumble all across the top, dispersing the juices into the topping.
Bake for an additional 25 minutes, until nicley browned and bubbling.
Place on a rack and let cool for about 15 minutes.
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