Apple Crumble Pie

Ingredients

• 450 gflour
• 50 goats
• 150 (unit not specified)brown sugar
• 180 (unit not specified)butter
• to tastebaking powder
• to tastevanilla
• 1egg
• a pinchsalt
• 800 gapple
• 3 tbspcinnamon

Instructions

1. 1

   Slice the apples

   Cut the apples into slices and set them aside.

2. 2

   Make the crumble

   Combine all the other ingredients by hand until the butter coats the mixture.

3. 3

   Layer and bake

   Spread two-thirds of the flour mixture in a pan, add the apples, then sprinkle over some brown sugar and cinnamon. Cover with the remaining flour mixture and bake at 180°C for 45 minutes. Leave to rest for 1 hour before serving.

What is apple crumble pie?

This bake brings together sliced apples and a crumbly, buttery topping, combining the fruit-filled feel of a pie with the loose topping associated with crumble. Crumble is especially familiar in British home baking, while this version layers the mixture beneath and over the apples.

Oats add texture to the topping, and cinnamon flavours the fruit. The method is simple: layer the components, bake, and allow the pie to rest before cutting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1045 calories, 12g protein, 159g carbs, 40g fat.

The flour, oats, sugar and apples provide most of the carbohydrates, while butter supplies much of the fat; the egg and flour contribute some protein. Serve a slice with plain yoghurt and fresh fruit for a more balanced plate. The listed quantities for brown sugar and butter have no units, so the nutrition estimate is approximate.

The flour-and-oat topping

Flour: it forms the base of the crumble mixture and helps bind the butter-coated ingredients.

Oats: they add a more textured bite among the finer flour crumbs.

Butter: work it through the dry ingredients by hand until the mixture is coated, as the method directs.

Preparing the apples

Even slices: cut the apples to a similar thickness so they cook at roughly the same rate. The recipe does not specify whether to peel them, so that is a matter of preference.

Layering: place the apples between the two portions of crumble mixture. The method calls for some brown sugar and cinnamon to be sprinkled over the fruit.

Getting the bake right

Oven: bake at 180°C for 45 minutes, as specified. The topping should look cooked through; check that the apples are tender before taking the pan out.

Rest: leave the pie for 1 hour before serving. This gives the hot fruit and topping time to settle, making portions easier to lift.

Sweetness and spice

Brown sugar: some is mixed into the topping and some is sprinkled over the apples, according to the method. The recipe does not state how much to reserve for the fruit.

Cinnamon: the listed amount is 3 tablespoons, though the method only says to sprinkle some over the apples. If following the ingredient list as written, use the quantity according to your taste.

How to serve it

Serve the pie after its resting time, warm or at room temperature. A spoonful of custard, yoghurt or cream makes a simple accompaniment.

For a more balanced plate, pair a modest slice with plain yoghurt or another unsweetened option rather than adding extra sweet toppings.

Recipe notes & tips

• Cut the apples into similarly sized slices so they soften evenly.
• Rub the butter through the flour mixture by hand until the ingredients are coated.
• Keep some brown sugar and cinnamon aside if you want to follow the sprinkling step literally.
• Use a pan that holds the layers without packing the topping down firmly.
• Let the pie rest for the full hour before slicing, as the method specifies.

Variations

• Add lemon: squeeze a little over the apple slices for a sharper fruit flavour.
• Use mixed apples: combine tart and sweet varieties for more contrast.
• Add nutmeg: use a small pinch alongside the cinnamon.
• Serve with custard: pour it over each portion just before eating.
• Add chopped nuts: scatter them through the topping for extra crunch.

Common mistakes to avoid

• Uneven apple slices: cut them to a similar thickness so they cook more consistently.
• Skipping the rest: wait 1 hour before cutting so the layers can settle.
• Packing the topping: layer it loosely so it keeps a crumbly texture.
• Unclear sugar division: decide how much to reserve for the apples before mixing the rest.
• Assuming the topping is done by colour alone: check that the apples are tender as well.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions