Buttery Apple Crumble

Buttery Apple Crumble Recipe
Photography: Becky-Stayner; Styling: Melanie J. Clarke
Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.


9 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Caloriesfromfat 31 %
Fat 12.2 g
Satfat 6.6 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 5.3 g
Carbohydrate 59.6 g
Fiber 6 g
Cholesterol 27 mg
Iron 1.8 mg
Sodium 257 mg
Calcium 36 mg


3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
2 teaspoons vanilla extract, divided
1/2 cup apple cider
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
Dash of salt
10 cup sliced peeled baking apples
Cooking spray


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.

Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.

September 2003
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