Walnut apple crumble recipe
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- Dish type
- Fruit desserts
- Apple crumble
This is a nutty rendition on the classic apple crumble. Serve as it is, or with custard or ice cream.
226 people made this
- 650g thinly sliced apples
- 2 tablespoons lemon juice
- 4 tablespoons water
- 50g plain flour
- 50g porridge oats
- 200g dark brown soft sugar
- 3/4 teaspoon ground nutmeg
- 1 pinch salt
- 125g butter, softened
- 125g coarsely chopped walnuts
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas mark 4.
- Toss apples with lemon juice and water in a shallow 2 litre baking dish.
- In a large bowl, combine flour, oats, sugar, nutmeg and salt. Mix to blend thoroughly. Rub in the butter until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.
- Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.
Reviews & ratingsAverage global rating:(214)
Reviews in English (166)
Great recipe and easy to make. Thanks Eleanor. I marked it down one star because I can't imagine an apple recipe without cinnamon, which I added (a couple of teaspoons).I also added fresh ground cloves and doubled the oats as some have suggested. Works well with half Splenda and half brown sugar, too. I've also added a few cranberries for color and taste sometimes. Always to rave reviews.-14 Dec 2006
by Brenda Loop
This is a really good crisp. Granny Smith's worked well for me. I doubled the amount of rolled oats since my boys like that part the best and it was just great!!-18 Feb 2000
1 cup canned apples, sliced and drained, liquid reserved
1 1/2 cup canned apple liquid
2 cups coarsely chopped walnuts
1 tablespoon cinnamon PLUS "PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons melted butter
1/4 cup clear corn syrup
1 cup brown sugar
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup chilled butter
1/2 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Add all filling ingredients to mixing bowl and stir well. If you do not have enough apple juice from can of apples, add a little water to make up the difference. Set aside.
For the topping: Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg. Process until blended. Add flour, baking powder and salt. Blend until all is well mixed. Should form a ball quickly. Remove from processor and place between waxed paper. Chill just long enough so dough may be rolled out without sticking to waxed paper.
Spray 11 x 8 x 2" baking pan with cooking spray. Pour filling mixture into baking pan. Cover with rolled out cookie dough topping. Bake at 375 degrees F, 20 - 24 minutes until top is golden brown.
Cobbler should be served hot with crust side down, and a generous serving of your favorite vanilla ice cream on top.
Warm Apple Walnut Crumble with Spiced Rum Cream
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Here it is … the holiday dessert recipe everyone asks for! I tinkered with a simple apple dessert recipe to come up with this crumble, adding walnuts, cookie crumbs, spices and yummy spiked whipped cream. Easy to prepare, it tastes and smells like heaven. For a child-friendly version, omit the rum from the whipped cream and increase the vanilla to 1 teaspoon. Either way it is the perfect holiday treat!
- 5 cups peeled, thinly sliced Golden Delicious or Braeburn apples
- ¼ cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 (9 inch) Classic Crisco® Pie Crust
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- ¼ cup butter, melted
- ⅓ cup firmly packed brown sugar
- ⅓ cup Pillsbury BEST® All Purpose Flour
- 2 tablespoons cold butter
- ½ cup chopped walnuts
Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.
Apple Walnut Crumble
Don’t want to make an apple pie, but want that comforting cozy goodness? Make Apple Crumble instead. You can skip making a pie crust and have a healthier dessert too!
This recipe is a tribute to Apple visionary Steve Jobs, who saw the beauty in simplicity and living your true life. Steve was a vegetarian and animal lover. (Even in the early years, iPhoto face-recognition software recognized cat faces as well as human ones.) What Jobs said about work applies just as well to cooking:
Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work, and the only way to do great work is to love what you do. If you haven’t found it yet, keep looking, and don’t settle. As with all matters of the heart, you’ll know when you find it, and like any great relationship it just gets better and better as the years roll on. So keep looking. Don’t settle.
Your time is limited, so don’t waste it living someone else’s life.
This recipe was inspired by my mother-in-law Catherine Watson’s Dutch Apple Cake. I wrote this recipe when she was ninety-two, when she was still finding love and purpose in her life with a fascinating mix of hospitality, home cooking, and hard work for social justice. When I thanked her, I made the mistake of saying she had made a difference. “Still am making one!” she piped up from her nursing-home bed. She was right, too.
Thank you, Steve Jobs and Mother Watson, for making the world a better place and for moving others to join you.
This Spiced Walnut Apple Crisp Is the Perfect Fall Dessert
Want to make the most of apple picking season? This easy fall dessert is one perfect way to do it. While peeling and dicing the apples takes some patience, the rest of this crisp comes together in a matter of minutes.
These days, you don’t have to go to an orchard or even a farmers’ market to find an array of intriguing apples most supermarkets stock several types besides plain old Red Delicious and Granny Smiths. Of course, apple picking is a hallowed autumn activity, and if you do bring home a haul of farm-fresh fruit, this is a great way to use it up.
Wherever you get them, pick apples that taste great for this dessert. But pay attention to their firmness of character, too. You don’t want to use apples that will collapse into applesauce or turn dry and cottony during baking.
Golden Delicious, Granny Smith, Pink Lady, Honeycrisp, Cortlands, and Galas are some of the best types of apples to bake with.
Crisps & Crumbles
Crisps and crumbles are in the category of casual comfort food desserts that you can make from muscle memory once you’ve run through the recipe a time or two. And they’re just as perfect with fall fruit as with summer berries and peaches.
This autumn crisp tosses sweet-tart apples with warm spices (cinnamon, nutmeg, and cloves), then tops them with a mixture of oats, flour, finely chopped walnuts, cinnamon, brown sugar, and butter.
It comes together in a 9 x 9-inch baking pan and requires no other special equipment save a whisk, spatula, and mixing bowl.
OXO Good Grips Non-Stick 9 x 9 Cake Pan, $20.97 on Amazon
So prepare to make this on repeat all fall—and don’t skip the vanilla ice cream!
Easy Spiced Walnut Apple Crisp
Pro-tip: Keep the diced apples in a bowl of cold water with a few tablespoons of lemon juice to prevent them from turning brown while you’re working on the rest of the recipe.
Ingredients and substitutions
To make this easy apple crumble pie, you need flour, sugar, salt, unsalted butter, water, apples, lemon juice, brown sugar, vanilla, cinnamon, and walnuts.
- All-purpose flour - you can use gluten-free flour 1:1 instead. Use a blend with xanthan gum.
- Unsalted butter - to make vegan apple crumble pie, use your favorite vegan butter instead.
- Apples - I prefer Golden Delicious, Honeycrisp, Jonagold, or Braeburn. Also, Granny Smith works fine.
- Lemon juice - use freshly squeezed lemon juice and not store-bought one.
- Walnuts - since there are walnuts in the topping, I like to refer to this pie as apple walnut pie but if you have a nut allergy or don't like walnuts, leave them out. You could swap the walnuts for pecans if preferred.
This is my go to dessert. Has been for several years now. The topping is the best I’ve ever had. Everyone raves about it. I add a tiny bit of freshly grated nutmeg to the topping and adjust sugar & lemon to the type of apples I use & add a little cinnamon & nutmeg. I’ve added dried cranberries but my Adult kids didn’t like it nearly as well. I keep a jar of this topping in my fridge for when my kids or guests drop in. I use the topping for any type of berry Crisp, to top pumpkin pie, over raw cake batter for coffee cake. But my favorite is to take a square of pie crust, put 1/2 a canned or poached pear on it, fill the cavity with this topping, fold the crust over, seal it, brush with beaten egg white & bake until hot & golden. Serve with raspberry sauce & whipped cream for guests. For family I cheat for family & just nuke some raspberry jam. Always pleased.
This recipe is a good template but there's a few things that I needed to change to make it more to my liking. First, I halved the sugar and it was still quite sweet. Second, I did not pre-roast the nuts. This saved some time and minimized burning them. I have also made this recipe in two different convection ovens, and on both occasions, I had to significantly increase the cooking time to break down the apples (used Gala apples). Because of this, I covered it until the last 30-45 min, otherwise the top started to burn. Finally, I make mine gluten-free. I recommend using gf oat flour (if you tolerate it) rather than gf flour, since the former has a more pleasant taste in this recipe, IMO.
Love this recipe. I thought I made way too much and would have to give it away, but it goes so well warmed with ice cream, and it disappeared quickly! I made the recipe as directed until I saw the blueberries starting to age on the counter, so I threw them in with the apples. And I liked the idea of offsetting the sweetness çomment by adding dried cranberries. Wow. Will make this again!
I used both granny smith and pink lady apples, it turned out pretty good. I think next time I make it, I will use pecans instead of walnuts (I like more nut flavor).
I made exactly as the recipe stated. This was a big hit at a recent football party all the men devoured it. Highly recommend.
This was way too sweet for me. The texture was very good.
This is so good! It is the perfect, classic apple crisp. The walnuts make it perfect.
My go-to apple crisp recipe for years. Quick, easy, tasty. Add 1- 1.5 C of chopped fresh cranberries to apple mixture. Grannys and Fujis both work well. The recipe provides more of the crumbled topping than I can use in a 3 Qt. rectangular dish. There may be a better recipe out there.. but why? This wins.
Try adding cranberries to this. the bright flavor of the cranberries is just right for this amount of sugar and cinnamon. I have been making it this way for years.
Outstanding. Used granny smith and a few gala. cut the brown sugar to 1 cup. got raves.. perfect apple to crumble ratio
This is a great crowd pleaser. Went apple picking and needed to use the apples up. Save time . don't toast the walnuts. Just place them on top. Shhhh, I had to hide some of this batch in the freezer, that is how good it is.
I substituted oat flour and organic cane sugar and found the topping to be much lighter and tastier. This is a wonderful recipe.
I am eating this as I type. It is perfect. The classic apple crisp without any unnecessary frills. I used a mix of Fuji, Granny Smith, and Braeburn apples. One of the apples did get a little mushy (I think it was the Braeburns) but it gave it a nice mix of textures/flavors. I did forget to add the walnuts to the crumble, so I just sprinkled them on top and then needed to cover with foil part way through so the walnuts didn't burn. When I make it again I will follow the recipe exactly it doesn't need any alterations. Yum!
If I made this a second time, Iɽ use Granny Smiths. The Galas didn't have enough flavor or texture.
Fantastic flavor from a great recipe and fantastic apples from the farmer's market. I had the same problem as a few others with the crust - it wasn't evenly crispy. I think next time I'll add more butter.. or make sure it's spread out more evenly.
Yummy especially with the apples from my father-in-law's tree!
I forgot to rate! Also, does anyone have any experience with making this in advance (the day before)? Do the apples turn brown?
I made two batches of this to sell at a coffee house and it was a huge hit. I have to make three batches next time! I added the finely grated zest of a lemon (one lemon for each batch) to my apples (gala) and got lots of compliments on the wonderful apple flavor. Also, added a bit of nutmeg to the topping. I used my stand mixer to mix the topping. It was quick and easy.
The second time I made this recipe I put the crisps into (12) individual ramekins. That was an easy way to serve for a crowd. All the hostress had to do was top the crisps with the ice cream and serve.
I loved it, however the second time i made it I changed it. <p> pecan added ground cloves 1/4tsp added Vanilla 1tsp more oats and less flour. I used granny smith! a
This crisp turned out great! I assembled this early in the day and put it in the fridge - baked it after dinner and it came out great - I did need more cooking time than suggested, but I think the apples were probably a pretty firm variety - I was at a family member's house so I don't know what kind they were.
It was pretty dry and not as flavorful as other crisps I've made
This is an absolutely delicious, satisfying apple crisp. However, the ratio of topping to apples is a little heavy on the topping. I would add more apples. Since the granulated sugar was missing from the ingredients list, I added only a couple of tablespoons of sugar to the apples--they were perfect with the very sweet topping (though I also reduced the brown sugar by 1/8 cup). Make sure you have some ice cream or whipped cream on hand!
You forgot to add the granulated sugar. it is 1/2 cup to roll the apples and lemon juice with. it makes all the differance in the world. the brown sugar is for the crisp part and should be mixed with the flour and the butter and spices
I keep making this and everytime I get the recipe out I forget that it doesn't give the amount of granulated sugar to add to the apples. I guess I "wing" it everytime. This time I used 1/2 cup of granulated and 1/2 cup of brown sugar and I always cut up more apples than the recipe calls for. I like a really thick layer of apples and they do cook down. Anyway, it always turns out fantastic and I wouldn't change a thing. For the few times per year I consume this it's well worth the calories and fat. I'll work it off with a little more intense workout tomorrow.
Description: This easy Sugar Free Crumble Cake with a green apple makes a delicious combination.
Prep time: 10 min Cook time: 60 Total time: 70 min Servings: 12 to 14
Skill level: Easy Category: Dessert Method: Mixing, baking
23 cm/9 in square cake tin (pan) or pyrex dish
non-stick baking parchment paper
Weight & volume measurements
1 teaspoon vanilla
115 gram/4ounces/1/2 cup butter, at room temperature
130 gram/4 1/2 ounces/scant 3/4 cup monk fruit
3 eggs, at room temperature
215 grams/9.6 ounces/scant 2 cups plain Whole Wheat pastry flour
5 ml/1 teaspoon baking soda
5 ml/1 teaspoon baking powder
250 ml/8 fl ounces/1 cup sour cream
1 medium green apple
FOR THE TOPPING
110 gram/4 ounces/ 1/2 cup monk fruit
10 ml/ 2 teaspoon ground cinnamon
115 gram/ 4 ounces/ 2/3 cup walnuts, finely chopped
50 gram/ 2 ounces/ ¼ cup cold butter, cut into pieces
How to make Sugar Free Apple Crumble Cake:
- Preheat the oven to 180 ° C /350° F. Line the base of a 23 cm/9 in square cake tin (pan) or pyrex dish with non-stick baking parchment paper.
- For the topping, place the brown sugar, cinnamon and walnuts in a bowl. Mix with your fingertips, then add the butter and continue working with your fingertips until the mixture resembles breadcrumbs.
- To make the cake, cream the butter with an electric mixer until soft. Add the sugar and continue mixing until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, sift the flour, baking soda and baking powder together three times.
- Layer the dry ingredients into the butter mixture in three batches mixing each time an addition is made, alternating with the sour cream. Mix until blended with a wooden spoon.
- Pour half the batter into the prepared tin/pyrex dish and sprinkle over half the walnut crumb topping mixture.
- Pour the remaining batter on top and sprinkle over the remaining walnut crumb mixture.
- Bake until browned, 60-70 minutes. Leave to stand for 5 minutes, then remove and cool on a rack.
For the monk fruit you can use xylitol as another sugar free option.
If using a different sweetener, check on the ratio, the monk fruit I used is 1:1 ratio with sugar, the same is with xylitol.
The morning before making the cake, I left the egg and butter overnight outside of the fridge to reach room temperature. If making the cake in the evening, leave out the butter and eggs for about 5 hours in room temperature before making the cake (the time needed to leave out the butter and eggs will vary per altitude and room temperature).
Cook/bake time may change when changing ingredients portions.
I recommend to keep the cake on the parchment paper after baking, use the sides of parchment to hug the cake and put it in a gallon ziploc bag or a grocery bag (make sure there is no holes). It should keep in the fridge 3 to 4 days.
This can be stored in the freezer up to one month.
Nutrition facts is an estimate
Keywords: Sugar Free Apple Crumble Cake, apple crumble cake recipe, recipe for apple crumble cake,
Apple Walnut Crumble Pie
Last week I mapped out a schedule, allll the way into June, of tasty baked treats I plan to share here. In my professional prop career, I became a Master List Maker and that skill has served me well over the years.
Nowadays my list making has narrowed in scope to house projects I am going to get to, menu planning, and shopping lists. But darn if they aren’t the most awesomest lists!
In some ways, writing out that baked good plan was terrific and super handy, saving myself oodles of time from over-pondering my next choice. In other ways it kind of bummed me out as I can’t seem to ever fit everything in. Such is life, eh?
I find sometimes though that even the best lists occasionally need editing, such as in this case. I noticed that I was leaning a bit cake-heavy, not that that’s a bad thing even remotely at all, and Jen shared her Perfect Vanilla Cake so I didn’t want to be too cakey.
It’s far too speedily nearing birthday season again around here on the blog after all. I’m whittling down the birthday cake decision as we speak.
Then again, if you ask me, there’s never enough cake in the world.
So today we have this fantastic Apple Walnut Crumble Pie.
Ah darn it, my keyboard is coated in drool now.
In actuality, it’s not too vastly different from Jen’s Easy as Apple Pie really. The main differences are brown sugar and walnuts.
Mike’s nieces had asked me for an apple pie this year for the holidays, an atypical request that I’m happy to oblige. Who am I kidding, I’m happy to oblige any dessert. I went for straight up traditional and wish I had made this pie instead as it’s infinitely better than the recipe I had chosen.
In fairness, I did come across this recipe from Also the Crumbs Please only very recently.
Too, in reflection, I think I over-appled the holiday pie which hardly seems like it could be a thing but it was. And I sliced the apples too thick, they hadn’t softened enough. So see? Even an experienced baker can miss the mark. Or be too nitpicky perfectionist over the in’s and out’s of an apple pie that will still be tasty because freakin’ apple pie, duh.
Growing up, my mom would on occasion make an apple pie and it was always deeelicous. It was a rare treat though because as we all know, apple pies, while certainly not difficult to make, can be labor intensive with the peeling and the coring and the slicing. And with two kids and a dog running amok, how’s there a lot of time for apple pie making?
As my brother and I grew up, we eventually lent an assist. I even distinctly remember a time he and I helped my dad make one, the one and only time he did. I imagine the goal was to use up a bunch of Michigan apples from the ginormous bushel we had most falls.
I should ask my mom what recipe she used, heh.
Until such time, this pie is a real winner.
But like I said, pies in general are not difficult they’re really only about time so carve out, ha pun, carve…carve out time for pie making.
Sure, I know I struggle with the Dough Anxiety which would absolutely inhibit anyone from giving pies a whirl. I know too I’ve always had it stuck in my head that pies are tricky, complicated, too difficult, time-consuming, and just plain hard.
It’s over, people, time to banish these nutty pie fears. Try this simple-to-make pie and ease yourself gently into a world of joy.
Start this Apple Walnut Crumble Pie off by making one nine inch pie shell from Jen’s Everyday Flaky Pie Crust recipe. Seriously, it’s the best pie crust ever.
Next up, make the crumb topping which is a cinch in a food processor. If you’re using already chopped walnuts, add them after otherwise they’ll become too fine. If you’ve got halved walnuts or larger pieces, hold off dumping them in until the crumb topping begins to look lump-i-licious.
The topping ingredients, all of them, into the processor bowl.
No worries if you’re sans food processor, just smash everything up with a fork or your fingers until lumps form then toss in your chopped walnuts.
Simple simple simple. Blended up and ready to chill.
Ok, put the crumble in the fridge and it’s pie filling time.
All it is is peeling, coring, slicing, and stirring at this point. Be sure to slice those apples thin, around an eighth of an inch thick is perfect. If you have a mandoline,* that would speed this up, so long as you keep your fingertips attached.
Eeks, those things hurt. Yeowch. Bleech, the willies!
Now all the filling ingredients into a bowl. See, this is easy, right?!
For this particular pie, I happened to use Pink Lady and Golden Delicious, heavier on the Pink Ladies but do opt for apples of your preference. My advice? Use more than one type of apple for the best flavor and texture.
So mmk, toss the filling ingredients in a large bowl, give a few hearty stir-arounds, let that rest for about a half hour.
Umm, I think this was after?, after they sat? Not sure now. But don’t they look luscious?!
All righty, let’s pull this apple-y goodness together now, shall we? If you hadn’t pre-rolled your pie dough and set it in the dish and chilled that way as I do, now’s the time.
Spoon the apples into the dough pool and if there’s any remaining juices, drizzle some over the apples, a couple tablespoons worth. I didn’t have much in the way of liquid goodies so I poured on most of it. Or, or!…if there’s a decent quantity, cook the liquid down in a saucepan on the stove and drizzle that over. Oooh that’d be good.
Set to go with final final assembly here, oooh boy.
Ok, pile on that crumble topping as best you can. It’s gonna seem an insane amount and feel free to stop if you think it’s too much but don’t panic, it’s not at all so don’t stop.
I know, it hardly looks like it’s going to turn into something glorious here but oh, it will, it will.
Place the pie in the oven and loosely cover it with parchment paper for about twenty minutes. This will keep it from over browning. Or, don’t, see what happens. I kinda wish I hadn’t used the paper, or had done it for less time anyway. After about twenty minutes, t ake the paper off and continue to bake until the top starts looking a tad golden.
Cool it if you can, slice, and enjoy! Mmm, I am already missing this pie!
Yes. Yes yes yes.
“Hey babe, whatcha think of this pie?” I asked my pie-loving beloved.
It is as fabulous as it looks, truly.
“Mmm. This is reeeally good.” Man of succinct but well-chosen words. We have a winner!
Try this Apple Walnut Crumble pie this weekend, you won’t be sorry!