Best Apple Crumble Recipe
What I love about this recipe (besides its amazing taste and texture) is that it feeds a family of four (including seconds) quite nicely. If you want more servings, simply double the recipe.
This recipe is quite easy to prepare and yields delicious, multi-texture results.
- 4 Granny Smith Apples, Peeled and sliced
- 1/2 cup Whole Oatmeal
- 3/4 cup Brown Sugar
- 1/2 cup Flour
- 1/4 tsp Nutmeg, Optional
- 1 tsp Cinnamon
- 1/3 cup Butter, Softened
- 1/4 cup Pecans or Walnuts, Chopped
- Peel and slice apples into a small Pyrex pan (approx 6-cup size unless you're doubling)
- Mash other ingredients in a separate bowl, then cover apples with the mixture.
- Bake at 375 for 35 minutes.
- Remove from oven, and add vanilla ice cream or whipped cream to the top (optional), and serve.
When calculating nutrition values for this recipe, I like to focus on the fresh apples, the oatmeal, and the pecans.
Granny Smith Apples
These apples are crisp, juicy, and tart - making them perfect for this recipe.
- Nutrition Stats: 1 apple: Calories: 80; Fat, Cholesterol, and Sodium: 0; Carbs: 22g; Fiber 5g.
- Granny Smith's also contain a good amount of Vitamin C, along with some Calcium, Iron, and Vitamin A.
- Apples are the main source of flavonoids in the Western diet, which along with the Vitamin C, act as powerful antioxidants in our system, lessening our risk of heart disease, diabetes, and stroke.
Whole oatmeal (not instant) is an excellent source of nutrition:
- Nutrition Stats: One cup: Calories: 307; Fat: 5g; Carbs: 56g; Sodium: 5mg; Protein: 11g
- In addition, oatmeal contains whopping amounts (over 25% daily value) of the following vitamins and minerals: Thiamine, Magnesium, Phosphorous, Manganese (147%), and Selenium.
- One serving also contains 81mg Omega-3 Fatty Acids and 1782mg of Omega-6 Fatty Acids. No wonder it's great for your heart!
- Whole oats contain about half soluable fiber and half insoluble, leading to lower cholesterol, lower blood pressure (thereby protecting our hearts) and improved bowel function, weight control, and general good health and longevity.
- Oat beta-glucan slows digestion and prolongs the absorption of carbohydrates in our bloodstream, thereby preventing dramatic changes in our blood sugar.
- Phytoestrogen compounds (lignans) in oats are linked to a decrease in hormone-related diseases such as breast cancer.
Pecans are a dense form of nutrition with amazing health benefits, as found below.
- Nutrition Stats per 50g: Calories: 345; Carbohydrates: 7g; Protein: 4.6g; Fat: 35g; Cholesterol: 0; Fiber: 5g
- Pecans also contain large amounts (more than 25%DV) of Thiamine, Vitamin E, Copper, Iron, Magnesium, Manganese, and Phosphorus, and Zinc.
I can't say enough good things about pecans. Their benefits extend to at least the following:
- Eating a handful of pecans each day may delay the progression of age-related motor neuron degeneration as seen in Lou Gherig's disease. Researchers have concluded that the Vitamin E, an antioxidant found in pecans, helps protect against cell damage to fight diseases like Alzheimer's, Parkinson's, cancer, and heart disease.
- Pecans contain plant sterols, which are known for their cholesterol-lowering ability, thus protecting our hearts.
- Studies show that consuming 1oz of pecans per day helps us maintain weight loss because they increase our metabolism and satiety.
- Pecans are nutrient-dense containing 19 vitamins and minerals.
Apple Crumble vs Apple Crisp
The only difference in the name of this dish is based on where you live. Traditionally, Apple Crisp is the name of this dessert in the United States and Canada, whereas it is called Apple Crumble in Britain and Australia. The recipes are basically the same, but I personally think that Apple Crumble describes the recipe more accurately - so away with tradition! I live in the U.S. and am calling it Apple Crumble.
Surprisingly, the recipe for Apple Crisp seems to be fairly new; it seems to have first appeared in print in 1924, with a recipe in the Everybody's Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord [Harcout Brace and Company: New York] 1924 (p. 239).
The British version, Apple Crumble, seems to have originated during World War II food rationing.
Whether crumble or crisp, the dessert has become an American and British tradition especially during the autumn, when apples are plentiful.