65 minutes
Escape the disappointment of soggy toppings and bland fillings with this Crisp Apple Almond Crumble! With the perfect balance of tart Granny Smith and sweet Golden Delicious apples, complemented by a crunchy almond topping, this dessert is designed to highlight the natural flavors of apples in every bite.
teaspoons
teaspoons
Granny Smith Apples, peeled, cored, and cut into 1/2-inch cubes
0 oz
Golden Delicious Apples, peeled, cored, and cut into 1/2-inch cubes
0 oz
cups
pinches
pinches
Ground Nutmeg
pinches
Unbleached All-Purpose Flour
cups
Packed Brown Sugar, light or dark
cups
teaspoons
Unsalted Butter, cut into pieces and softened
tablespoons
cups
1. Oven Setup
Preheat the oven to 350 degrees F, with racks adjusted to the lower and middle positions.
2. Apple Mixture
Dissolve the cornstarch in lemon juice in a large bowl. Add the cubed apples, 2/3 cup granulated sugar, a pinch each of salt, cinnamon, and nutmeg. Toss to coat the apples evenly. Transfer the apple mixture to an 8-inch square glass baking dish. Cover the dish tightly with foil and place it on the lower oven rack.
3. Crumble Topping
In a food processor, blend the flour, 1/4 cup granulated sugar, brown sugar, and 1/8 teaspoon salt. Drizzle in the vanilla extract and pulse about five times. Add the softened butter and half the sliced almonds. Process until the mixture forms large, crumbly balls, stopping to scrape down the sides as needed. Add the remaining almonds and pulse twice to incorporate. Spread the mixture on a parchment-lined baking sheet, creating a mix of 1/2-inch chunks and smaller pieces. Bake on the middle oven rack until lightly browned and firm, about 20 minutes.
4. Assemble and Bake
Remove the foil from the apple filling and gently stir the apples. Carefully transfer the baked crumble topping onto the apples, creating an even layer and breaking up any overly large pieces. Sprinkle the reserved tablespoon of granulated sugar over the top. Return to the middle oven rack and bake until the crumble is well browned and the apples are tender and bubbling at the edges, approximately 25 minutes. Let it cool on a wire rack until warm, about 15 minutes before serving.
Choose apples that are firm and have a balance of sweet and tart flavors, such as Honeycrisp, Granny Smith, or Braeburn, which hold their structure and provide a nice contrast to the sweet crumble topping.
Use very cold butter for the crumble topping to create steam pockets during baking, contributing to a crispier texture.
The crumble topping should have a texture like wet sand. Adjust with a bit more butter if it's too dry, or a little more flour or ground almonds if too wet. Do not press the crumble too firmly onto the apples.
Use the color and bubbling of the crumble as your guide to doneness rather than just the timer, and rotate the dish halfway through baking for even browning.
Aim for slices that are about 1/4 inch thick to ensure even cooking. If slices are inconsistent, some may become mushy or too crunchy after baking.
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