Description

Skip the apple pie or crisp, and instead go for this shortbread apple crumble. It’s got sweet, spiced apples with a crunchy, lightly sweet topping and is perfect with a scoop of ice cream on top.

Ingredients

Scale

4–5 medium apples, peeled and thinly sliced
1/4 cup white sugar
2 Tbsp. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
A pinch of salt
3 Tbsp. whipping cream

For the Crumble Topping:

8 Tbsp. very soft unsalted butter
1/4 cup brown sugar
1 cup all-purpose flour
1/8 tsp. salt
1/4 tsp. vanilla extract
1/2 cup old-fashioned oats
1/4 cup quick oats
1/4 cup sliced almonds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F, and set out 4 8 oz. ramekins.

Mix together the flour, sugar, spices, and salt, then toss the sliced apples in them until they’re coated in the mixture, then pour the cream in and toss them again. Divide the mixture into the four ramekins. They will seem overfull, but the apples will cook down.

Place them in the oven for 20-25 minutes, or until the apples are just beginning to be tender when you poke them with a fork.

While the apples are baking, prepare the topping by combining the butter, brown sugar, flour, salt and vanilla with a hand mixer until you have a dough. Stir in the oats and almonds if using.

When the apples are finished baking, crumble the topping dough over each of them, then return to the oven and bake for another 12-15 minutes, or until the crumble is golden brown and no longer doughy.

Notes

This recipe makes four individual apple crumbles. I used these Le Creuset ramekins, and absolutely love them! If you’re looking for a more budget friendly option, these ones are also a great, really versatile option. They also come in a variety of colors if you like to brighten things up.
Or if you’d prefer, you can absolutely bake it all in one 8″x8″ baking dish. Just adjust the bake times, as the apples may need longer to bake in a larger dish.
The apples can be baked ahead of time and kept in the refrigerator. You can also mix the shortbread topping a few days before you need it. It doesn’t have any eggs, so you don’t have to worry about the typical food safety concerns with cookie dough.
For the oats, you can use any combination of quick and old-fashioned oats you’d like. I enjoyed mixing them, but you can use whatever you have on hand!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American