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Apple & Strawberry Crumble Recipe

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4 from 42 reviews

This Apple & Strawberry Crumble combines the tartness of Granny Smith apples with the sweetness of fresh strawberries, topped with a buttery, crunchy crumble made from cake flour, almond meal, and light brown sugar. A perfect dessert for those who enjoy a delightful fruit filling paired with a rich, textured topping.

Ingredients

Fruit Filling

  • 650 g Granny Smith apples, peeled, cored, and sliced
  • 500 g strawberries, hulled and halved
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons cornflour

Crumble

  • 200 g cake flour
  • 200 g almond meal
  • 200 g unsalted butter, chilled and diced
  • 200 g light brown sugar
  • ½ teaspoon salt

Instructions

  1. Prepare the fruit filling: In a large mixing bowl, toss the sliced Granny Smith apples and halved strawberries with the lemon juice, lemon zest, and cornflour until evenly coated. The cornflour will help thicken the filling as it cooks.
  2. Preheat the oven: Set your oven to 180°C (350°F) and prepare a baking dish by lightly greasing it with butter or non-stick spray.
  3. Make the crumble topping: In a separate bowl, combine the cake flour, almond meal, light brown sugar, and salt. Add the chilled, diced unsalted butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs with some larger pea-sized pieces.
  4. Assemble the crumble: Transfer the fruit filling into the prepared baking dish and spread it evenly. Sprinkle the crumble mixture evenly over the top of the fruit layer.
  5. Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the crumble topping is golden brown and the fruit filling is bubbling around the edges.
  6. Cool and serve: Remove the crumble from the oven and allow it to cool slightly before serving. This dessert is delicious served warm, optionally with vanilla ice cream or custard.

Notes

  • Use tart apples like Granny Smith to balance the sweetness of the strawberries and sugar.
  • Chilling the butter before mixing helps create a light and flaky crumble texture.
  • The cornflour thickens the fruit juices, preventing the filling from becoming too runny.
  • For a nuttier flavor, you can toast the almond meal lightly before using.
  • This crumble can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if chilled.

Find it online: https://justsosavory.com/apple-and-strawberry-crumble-recipe/