You don’t have to wait for autumn to make this one. Swedish Apple Crumble will surely become one of your favorites. A delightful dessert (or snack) that you can enjoy the whole year round – and ready in a flash!
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The hardest part of preparing this treat is chopping the apples in (almost) equal, thin sizes.
But once that is done, you mix everything, arrange it on a pan and try to stay patient for a few more minutes.
WHICH APPLES ARE BEST TO USE?
As I’ve learned with my friends, this is a subjective question.
Personally, I like using those with softer, not-so-crunchy ones like Royal Gala. But I have friends who prefer to use Pink Lady or Red Delicious – both of which they feel have deeper flavors.
One thing we agree on, skip the tart ones like Granny Smith.
Start by preheating your oven to 180°C (350°F).
Grease the pie dish with unsalted butter, generously, then set it aside.
Peel, core, and chop the apples as thin as you can.
Using a large bowl, combine the apples, sugar, breadcrumbs, and cinnamon powder (photo 1).
Mix evenly, ensuring that the cinnamon powder is not stuck only on some apples (photo 2).
Arrange the apples in the greased pie dish (photo 3).
Place any excess breadcrumbs and cinnamon mixture on top of the apples.
Add the chilled bits of butter, placing them as evenly as you can.
Add some of the sliced almonds (photo 4).
Place the pie dish in the lower part of the oven for 35 to 40 minutes.
Remove apple crumble from the oven and set aside for five minutes. Sprinkle more almonds on top, if you prefer.
Serve, with some ice cream or whipped cream, if desired.
- Do not skip the breadcrumbs; they help absorb the apple’s juices, making the crumble less watery. If you have not tried it yet, you can easily prepare your breadcrumbs at home.
- If you want to use a different baking pan size, this recipe will be enough for an 8-inch pie or tart pan.
- Adding a bit of cardamom brings this dessert to a different level. But try it only if you like cardamom because it will change the flavor noticeably.
- Make sure you place the apple crumble on the lower part of your oven to avoid burning the slices of almonds on top.
- CAN I REHEAT THIS?
Yep, I always do that.
However, I don’t use the microwave for it. I feel it makes it mushy afterward.
I prefer to put it back in the oven (lower part) for 10 to 15 minutes, sometimes covering it with a foil or baking sheet to avoid browning the top too much.
- WHAT CAN I SERVE WITH IT?
I usually don’t serve anything else with it, to be honest.
But if you have to, or you’re serving it during the warmer months, then a scoop of vanilla ice cream would always go well with it.
Have some now!
If you want more apple recipes, then you should check out my other posts:
Swedish Apple Crumble
- 3 large apples
- 4 tbsp sugar
- 1/2 cup breadcrumbs
- 1/2 tsp cinnamon powder, heaping
- 3 tbsp butter, unsalted, chilled; (plus more for greasing)
- 1/4 cup almonds, sliced, for topping
PREPARING THE EQUIPMENT & APPLES:
- Preheat oven to 180°C (350°F).
- Grease the pie dish generously with softened butter.
- Peel the apples. Remove the core and slice thinly.
ASSEMBLING & BAKING THE CRUMBLE:
- Arrange the sliced apples in the greased pie dish.
- Add any excess sugar/breadcrumbs/cinnamon mixture on top of the apples.
- Add chilled bits of butter, placing them evenly.
- Top with some of the sliced almonds.
- Place the pans on the lower half of the oven for 35-40 minutes.
- Turn off the oven, remove the dish, and set aside for 5 to 10 minutes.
- Top with more sliced almonds.
- Add at least a scoop of ice cream or some whipped cream on top.
- You can use any variety of apple that you preferred, except for the tart ones like Granny Smith.
- Any 8-inch pie or tart pan can also be used for this easy apple crumble recipe.
- If you like cardamom, try adding a bit of it.
- Whether you are baking or reheating the crumble, make sure you place it on your oven’s lower level to avoid burning the almonds on top.
- If you don’t have any breadcrumbs on hand, try making your own; How-to-Make Breadcrumbs from Scratch.