Options

Format:
Include:
PRINT
See more
Photography: Becky-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky-Stayner; Styling: Melanie J. Clarke

Buttery Apple Crumble

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.

Cooking Light SEPTEMBER 2003

  • Yield: 9 servings (serving size: 2/3 cup)

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

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.

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
advertisement

Go to Full Version of

Buttery Apple Crumble Recipe

advertisement