Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A family favorite, this apple crumble was originally my grandmother Hazel's recipe which my mom made on a regular basis. She would make two at a time to take to sick or shut-in friends, or to potlucks. There is never any left. Serve warm with French vanilla yogurt.

Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
70 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

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 9x12-inch casserole dish.

Nutrition Facts

277 calories; protein 1.8g; carbohydrates 56g; fat 6.5g; cholesterol 16.3mg; sodium 4.2mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2020
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. Read More