Oat apple crumble
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 6 people
- Cost: Average
- Note + the dough rest time in the refrigerator (30 mins)
Rolled oats are the main ingredient of porridge, which is why they are often associated with breakfast: here we've used them to make delicious cookies and cute yogurt-filled baskets! Today we present you with a recipe that will be the perfect start to your day, a genuine snack, or a morish end to any meal: oat apple crumble! Two layers of crumble made with wholegrain flour that conceal a soft apple and cinnamon filling, for a dessert with an irresistibly rustic appearance, even more so with the chopped hazelnut sprinkling. If you too are a lover of crumbles, you certainly won't be disappointed with our version with apples and oats!
- Ingredients for the crumble (for a 8" (20 cm) diameter mold)
- Rolled oats 1 cup (125 g)
- Wholegrain flour 1 cup (125 g)
- Butter 1 stick (100 g) - freddo
- Muscovado sugar 4 tbsp (35 g)
- Sugar 3 tbsp (35 g)
- Fine salt 1 pinch
- For the filling
- Golden delicious apples ½ lb (200 g)
- Muscovado sugar 2 tbsp (20 g)
- Cinnamon powder to taste
- To decorate
- Chopped hazelnuts 2 tbsp (20 g)
How to prepare Oat apple crumble
To make oat apple crumble, start by preparing the crumble: place the wholegrain flour, rolled oats 1, granulated sugar 2 and muscovado sugar 3 in a capacious bowl,
along with the cold and diced butter 4 and a pinch of salt. Stir briskly with your finger tips 5 to obtain a crumbly mixture 6. Leave in the refrigerator to rest for around 30 minutes.
Now prepare the filling: peel the apples, cut them in half and remove the core 7, then cut them into wedges 8 and lastly, thinly slice 9.
Place the apples in a bowl, add the muscovado sugar 10, the cinnamon 11 and stir with a spoon 12.
Now take an 8" (20 cm) cake mold, line with parchment paper and add half of the crumble mixture 13: try to create an even layer by gently pressing it down with your fingers. Spread the filling over the base, leave a 0.4 inch (1 cm) space along the edge 14 and then cover with the remaining crumble mixture 15.
Press the surface down with your finger tips 16 and sprinkle with the chopped hazelnuts 17. Bake in a static oven preheated to 355°F (180°C) for around 35 minutes. Once baked, remove your oat apple crumble from the oven and leave it to cool thoroughly before enjoying it 18!
Oat apple crumble can be stored in the refrigerator for up to 3 days.
If you want, you can replace the cinnamon, or add other powdered spices, like ginger or cloves! For this crumble recipe it is not possible to replace the butter with oil, but margarine can be used as an alternative.