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Nigel Slater Apple Crumble With Oats

Nigel Slater Apple Crumble With Oats
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A rustic, deeply comforting British dessert featuring tender, lightly spiced apples beneath a crisp, golden oat crumble topping. The contrast of soft, sweet-tart fruit and crunchy, buttery oats makes every spoonful a pleasure.

Ingredients

Scale
  • 4 medium apples (such as Braeburn or Granny Smith), peeled, cored, and sliced into 1/4-inch pieces
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, lightly beaten
  • 1/4 cup heavy cream, for serving (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly butter a 1.5-quart baking dish or four 8-ounce ramekins. Set aside.
  2. In a 10-inch skillet over medium heat, combine the sliced apples, granulated sugar, cinnamon, ginger, lemon juice, and water. Stir gently with a wooden spoon until the sugar dissolves and the apples release their juices, about 2 minutes. Allow to simmer for 5 minutes, until the apples are just tender but still hold their shape—they will soften further during baking. Scrape the apple mixture into your prepared baking dish and spread into an even layer.
  3. In a medium mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, salt, and baking powder. Whisk until evenly blended.
  4. Add the cold butter cubes to the dry oat mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse, pebbly sand with some pea-sized butter pieces remaining. This creates a crumbly, crisp topping.
  5. Drizzle the beaten egg over the oat-butter mixture and stir with a fork just until the dough comes together in clumps. Do not overwork—it should remain shaggy.
  6. Scatter the oat crumble topping evenly over the apples, covering the fruit completely but without pressing it down. Leave a few gaps for steam to escape.
  7. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 35 to 40 minutes, rotating the dish halfway through, until the crumble is deep golden brown and the filling is bubbling up around the edges. The internal temperature of the filling should reach at least 200°F (93°C) to ensure the apples are fully cooked.
  8. Remove from the oven and let rest on a wire rack for 10 minutes. This allows the juices to settle so the crumble holds its structure when served.
  9. Serve warm, spooned into bowls, with a drizzle of heavy cream or a scoop of vanilla ice cream if desired.

Notes

Store leftover crumble covered in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 10 minutes, or in the microwave on medium power for 1 minute. The crumble can be frozen (unbaked) for up to 3 months; bake directly from frozen, adding 10 minutes to the cook time.

Nutrition

Keywords: apple crumble, Nigel Slater, oat crumble, British dessert, baked apple dessert, oatmeal crumble, fall dessert, easy fruit crumble, apple oat crisp, comforting dessert

Find it online: https://britishrecipes.uk/nigel-slater-apple-crumble-with-oats/