Baked Cinnamon Apple Crisp with Oat Crumble
Tender baked apples topped with a buttery, cinnamon-spiced oat crumble and toasted nuts. A foolproof no-fuss dessert with no pie crust needed.
- Time
- 35 min
- Serving
- 428 kcal
- Ingredients
- ≈ $1.06
- Protein
- 6 g
Ingredients
- 1 Apples≈ $3.50 per kg 132 g
- 2 Sugar 17 g
- 3 Cinnamon to taste
- 4 Lemon≈ $4.70 per kg 9 g
- 5 Rolled oatspack 400 g ≈ $2.60 21 g
- 6 Wheat flour 11 g
- 7 Butterpack 180 g ≈ $1.58 14 g
- 8 Walnutspack 150 g ≈ $4.00 11 g
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Core apples1 and slice into wedges.
Toss apples1 with half the sugar, cinnamon, and lemon4 juice; transfer to a baking dish.
For the topping, mix oats, flour, remaining sugar, salt, and chopped nuts in a bowl.
Cut in cold butter7 with your fingers until the mixture forms coarse crumbs.
Sprinkle the crumble evenly over the apples1.
Bake 28–32 minutes, until apples1 are tender and the topping is golden.
Tips
- Why it works
- Rub the butter into the cold mixture so the crumble turns out crisp. Warm butter makes it greasy and loose.
- Substitutions
- Replace the walnuts with pine nuts or almonds, 11 g each. You can skip the lemon juice if the apples aren't tart.
- Common mistakes
- If the apples are underbaked, they stay hard inside and the crumble doesn't brown. Check after 25 minutes.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 30 seconds, covering the plate. Don't freeze, the crumble will go soft.
- Serve with
- Serve with tea or yogurt for breakfast or an afternoon snack.
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