Apple and Sultana Crumble with an Oat Topping
Lalkila Kitchen · Vegetarian · Desserts · Western influenced
Cook the apples until just tender before adding the topping, so the fruit and crust finish in balance. This is a smaller adaptation of a two-dish recipe. It brings an oven dessert into the collection alongside the milk sweets and steamed dishes already published.
Ingredients
- 3 cooking apples and3 eating apples, peeled, cored and chunked
- 40–45 g caster sugar, to taste
- 50 g sultanas or raisins
- 50 g light brown sugar
- 25 g honey
- 125 g butter
- 150 g rolled oats
- 150 g plain flour
- 50 g flaked almonds
- 1/2 tsp ground cinnamon
- A splash of water if needed
Method
- Cook apples with caster sugar until just tender, adding a splash of water if they catch. Stir in sultanas and transfer to an ovenproof dish.
- Melt brown sugar, honey and butter. Remove from heat; mix in oats, flour, almonds and cinnamon.
- Scatter the crumbly mixture over fruit. Bake at 180°C conventional/160°C fan until the topping is golden and crisp and the filling bubbles.
Cooking notes
Contains milk, wheat and almonds. Check the dish is large enough to leave room above the fruit for its juices. Serve carefully because the filling stays hot beneath the crust. Follow your chosen custard or yoghurt accompaniment's storage instructions rather than leaving it beside the warm dessert.
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Source and adaptation
Adapted in original wording from Sarah Cook's “Oaty apple crumble,” Good Food, March 2011. Original recipe.
Halves the original batch, allows 40–45 g caster sugar and omits the source's frozen-baking schedule.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.