Buttery Apple Crumble

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.

Yield: 9 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 31%
  • Fat: 12.2g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.3g
  • Carbohydrate: 59.6g
  • Fiber: 6g
  • Cholesterol: 27mg
  • Iron: 1.8mg
  • Sodium: 257mg
  • Calcium: 36mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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