Crumble aux pommes

Prepare the apples

Heat the oven to 190°C (375°F). Peel, core and chop the apples into chunks, then toss with the brown sugar, cinnamon and lemon juice. Spread evenly in a 2-litre (8-cup) baking dish.

• 1 kg apples
• 50 g brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

✅ C'est prêt quand : apples are evenly coated and spread in the dish

Make the crumble

Rub the flour, cold butter and salt between your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized lumps. Stir in the topping sugar and oats until combined.

• 150 g plain flour
• 100 g cold butter
• 1 pinch salt
• 80 g topping sugar
• 50 g rolled oats

✅ C'est prêt quand : mixture looks like coarse crumbs with small lumps

Top

Scatter the crumble mixture evenly over the apples without pressing it down; a loose topping bakes crisper.

• all of it crumble mixture (from step 2)

✅ C'est prêt quand : apples are evenly covered with a loose layer of crumble

Bake

Bake for 35-40 minutes, until the top is golden and the apple juices bubble up at the edges.

• whole dish assembled apple crumble (from steps 1-3)

✅ C'est prêt quand : top is golden and juices bubble at the edges

Serve

Let the crumble rest for 10 minutes, then serve warm with custard, cream or vanilla ice cream.

• whole dish baked crumble (from step 4)
• to serve custard, cream or ice cream