Summary

Ingredients

• 250 g butter
• 375 g wheat flour type 405
• 250 grams sugar
• 1 packet bourbon vanilla sugar
• 1 teaspoon cinnamon powder
• 1 pinch (s) nutmeg, grated
• 1 pinch (s) salt
• 2 kg apples, sour apples (e.g. Boskoop, Braeburn, Elstar, Rubinette or similar)
• 1 lemon (s)
• 125 ml water
• Vanilla ice cream for serving

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Instructions

1. For the butter crumbles, first melt the butter in a small saucepan at low temperature or in the microwave. Do not heat too much and then let it cool down for about 10-15 minutes.
2. Thoroughly mix the flour, sugar, vanilla sugar, cinnamon, nutmeg and salt in a bowl. Add the cooled, melted butter and mix everything quickly with a fork to form sprinkles. Mix everything well, then set aside.
3. Preheat the oven to 160 ° C hot air or 175 ° C top / bottom heat. Prepare a large casserole dish with a high rim (e.g. 28 cm in diameter).
4. Peel, quarter and core the apples and cut into thin slices. Layer evenly in the baking dish. Mix the juice of about half a lemon with about 100-125 ml of water. The exact amount always varies a bit and depends on how acidic the apples are. For very tart apples, simply use a little less lemon juice. Pour the lemon juice and water mixture over the apples. The apples cook perfectly in it. Shape the crumble dough into coarse crumbles with your hands and distribute them evenly and loosely over the apples.
5. If possible, cover the baking dish with a large saucepan lid, plate or other baking dish (if there is no suitable lid, simply use aluminum foil and press firmly) and put the Apple Crumble in the oven. Bake the covered Apple Crumble on the middle rack for 30 minutes. Then remove the lid or the aluminum foil and bake the crumble for another 30 minutes until the crumble is golden brown and crispy.
6. Let the Apple Crumble cool lukewarm and serve with vanilla ice cream.
7. HINTS:
8. In my family, the Apple Crumble is actually called Apple Crisp. Today, however, an Apple Crisp is more a variant in which oatmeal is mixed with the crumble. In the past, every family had its own version and in many old recipes from the beginning of the 20th century the crumble was still called Crisp. There are also regional differences between American and English recipes.
9. The Apple Crumble can also be baked in small ovenproof molds in individual portions. This reduces the baking time by approx. 15 minutes.
10. Instead of apples, you can also bake the crumble with pears, cherries or rhubarb, depending on the season. Instead of vanilla ice cream, whipped cream or vanilla sauce can also be served with it.