Here is a dessert that is the essence of autumn and winter coziness. Imagine perfectly soft, juicy pieces of apples, enveloped in a thick, cinnamon-caramel sauce that gently melts in your mouth. On top, there is a crunchy, golden crumble made of oats and walnuts, which provides the perfect contrast to the velvety softness of the fruit. This dish comes from Anglo-Saxon tradition (apple crumble), but in this version, it has been enriched with a deeper, caramel flavor thanks to muscovado brown sugar. The aroma of cinnamon, nutmeg, and baked apples will fill the entire house, creating a unique atmosphere. Serve it warm with a scoop of vanilla ice cream that will melt into a creamy sauce, or with a dollop of thick Greek yogurt for a refreshing touch. It’s the perfect dessert for chilly evenings, family gatherings, or simply when you crave something delicious and comforting.
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Start by preparing the oven and the dish. Set the oven to 180°C with the top and bottom heating function. Prepare a baking dish measuring about 20x25 cm. You don't need to grease it, the juices from the apples and the butter will prevent sticking.
Thoroughly wash the apples under running water. Peel them using a vegetable peeler or a small knife. Then, cut each apple into quarters and remove the cores. You can do this by cutting them out at an angle with a small knife. Slice the apple quarters into pieces about 1 cm thick.
Transfer the chopped apples to a large bowl. Immediately drizzle them with lemon juice and gently mix with your hands or a large spoon. Then add 50g of brown sugar, 2 teaspoons of cinnamon, a pinch of nutmeg, and 30g of melted butter. If using, add the raisins and cardamom now as well. Mix everything thoroughly again, ensuring that each piece of apple is coated with the spices and butter.
Transfer the prepared apples along with all the sauce that has collected at the bottom of the bowl to the previously prepared baking dish. Spread them evenly over the entire surface.
In a separate medium bowl, prepare the crumble. Add the all-purpose flour, rolled oats, the remaining 50g of brown sugar, and a pinch of salt. Add the coarsely chopped walnuts. Mix all the dry ingredients with a fork or whisk until combined.
Take 80g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the dry ingredients. Now for the most important moment: using your fingertips, quickly rub the butter into the flour, sugar, and flakes. Lift the ingredients up and let them fall, rubbing them between your fingers. Do this until clumps resembling wet sand with larger pieces the size of peas form. Do not knead the dough for too long!
Evenly sprinkle the prepared crumble over the entire surface of the apples in the baking dish. Do not press it down; it should lie loosely, creating a thick, crunchy layer.
Place the dish in the preheated oven and bake for 35-40 minutes. The dessert is ready when the crumble on top is beautifully golden and the apple sauce is bubbling appetizingly around the sides of the dish. You can check the softness of the apples by piercing them with a sharp knife or toothpick - they should be very soft.
Remove the hot dessert from the oven and let it sit for at least 10-15 minutes before serving. This time will allow the juices to thicken slightly, and the dessert won't burn your tongue. Serve large portions into bowls and enjoy warm.
Apple crumble, or baked apples under a crumble topping, became popular in the United Kingdom during World War II. Due to food rationing, ingredients for traditional pastry pies (apple pie) were hard to come by. The crumble required significantly less flour, sugar, and fat, becoming a delicious and economical alternative.
Serve the dessert warm. It pairs perfectly with a scoop of vanilla or cream ice cream, which melts to create a delicious sauce. It also tastes great with a dollop of thick Greek yogurt or sour cream, which balances the sweetness. You can also drizzle a portion with a bit of maple syrup or caramel sauce.
If the dessert is not eaten entirely, let it cool, cover it with plastic wrap, and store it in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 160°C for 10-15 minutes. This will help the crumble regain its crispiness. Reheating in the microwave will make the crumble soft.
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