Apple Crumble

I like apple crumble better than apple pie. It’s easier and faster to make, and I think crunchy crumble topping is better than pie crust. Green apples (or any other tart apple) work best for cooked desserts because they are a nice balance to the sweet crumble.

I’ve juggled the quantities of the ingredients so that they are even proportions, más fácil no puede ser.


  • 4 green apples, peeled, cored and sliced
  • 50 g brown sugar + 1 tsp separated
  • 50 g flour
  • 50 g oatmeal (not instant)
  • 50 g cold butter
  • 1 tsp ground cinnamon
  • pinch nutmeg
  • pinch sea salt
  • squeeze of fresh lemon juice


Preheat oven to 190ºC/375ºF. Butter a square baking dish and set aside.

Peel and core the apples, quarter and cut into slices. Put the apples into a pan with a teaspoon of sugar and cover with water. Cook over  low heat for 5 minutes and place in the baking dish. Squeeze a bit of lemon juice (about 1 TB) over the apples.

Place the flour, oats, sugar, cinnamon, nutmeg and salt in a bowl and mix well. Cut the butter into small cubes and add this to the oats and flour mix.  Rub the mixture into the butter with your fingertips until it resembles an even crumb texture.

Cover the fruit with the crumble mixture. Bake for approximately 20-25 minutes until the crumble is golden and the apple hot. Serve with ice cream or custard.

Servings: Six. 230 calories.


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