Cherry & Dennis Helper Habitat
Western Apple Cinnamon Crumble
西式蘋果肉桂金寶
Recipe overview
Apple slices with lemon and cinnamon bake under a buttery oat crumb topping until golden.
01
Ingredients
Main ingredients
- about 800 g before peeling apples
- 1 tbsp lemon juice
- 120 g plain flour
- 70 g rolled oats
- 100 g, kept cold unsalted butter
Sugar and spice
- 40 g for apples white sugar
- 70 g for topping brown sugar
- 1 tsp ground cinnamon
- a pinch salt
02
Tools
- oven
- peeler
- apple corer
- knife and board
- two large bowls
- measuring spoons
- about 20 cm baking dish
- oven mitts
03
Steps
Step 1
Preheat oven
Preheat oven to 180°C; get a baking dish and oven mitts ready.
Step 2
Wash apples
Wash about 800 g whole apples thoroughly.
Step 3
Peel and core
Peel and core apples; discard cores and seeds.
Step 4
Slice evenly
Cut apple flesh into roughly 1 cm thick slices for even cooking.
Step 5
Season fruit
Toss apple slices with 40 g white sugar, 1 tbsp lemon juice and 1 tsp cinnamon.
Step 6
Fill baking dish
Spread seasoned apple evenly in an about 20 cm baking dish.
Step 7
Mix dry topping
In another bowl combine 120 g flour, 70 g rolled oats, 70 g brown sugar and a pinch of salt.
Step 8
Cube cold butter
Cut 100 g cold butter into small cubes.
Step 9
Rub into crumbs
Use fingertips to lightly rub butter into dry mix until coarse crumbs form; do not make a dough.
Step 10
Scatter topping
Loosely scatter crumb mixture over all the apple without packing it down.
Step 11
Bake until golden
Bake on the middle rack 35–40 minutes until topping is golden and apple juices bubble at the edges; bake longer if needed.
Step 12
Cool and serve
Remove with oven mitts and rest on a heatproof rack about 10 minutes. Divide into 6 warm portions; dish and filling remain hot.
Common mistakes
- Apples sliced too thin turn mushy, overworked topping becomes hard, and removing before juices bubble can leave fruit firm.
Tips
Keep butter cold and crumbs loose. Bake until golden and fruit juice bubbles. Contains dairy and wheat; check oat label for cross-contact.
