Apple crumble or crisp is one of those super easy and quick desserts that can be thrown together on the fly. But, even though it is simple, it tastes amazing! Crumble is one of the most popular desserts in our house, and it might be my top choice. I love the sweet caramelized apples, the hint of cinnamon and the sweet oat crumble topping. YUM!
This recipe also includes fresh blueberries for added summer berry goodness. Half of the apples are cooked down in the cast iron skillet (I used a 12 inch skillet) before the crumble is baked in the oven. Make sure you do not skip this step! This creates an amazing caramelized flavor in the crumble that really works. Lemon zest and cinnamon add layers of depth to the flavor of this crumble. Making it in the cast iron skillet is super easy. The apples are cooked down in the skillet, everything is added into the skillet and then it is thrown in the oven.
I served this crumble with a Maple Marcarpone Cream. It was the perfect topping to provide something smooth and creamy with the crumble. Other options that work well are vanilla ice cream or whipped cream. The crumble is best when served warm and the cream topping starts to melt into the crumble. Drool factor overload!
- 8 apples
- 1 cup fresh blueberries (half pint)
- 3 tbsp butter
- 3 tbsp brown sugar
- 1 vanilla pod
- 1 tbsp lemon zest
- 1/2 tsp cinnamon
- 1/3 cup butter , softened
- 1/3 cup flour
- 1/3 cup brown sugar
- 2/3 cup oats
Preheat oven to 350F
Core, peel and cut apples into small pieces (1/2 to 1 inch chunks)
Melt 3 tablespoons of butter In a 12 inch cast iron skillet (10 inch will work also) on medium heat. Add in half the apple chunks and cook them for 5 minutes, stirring often so they do not burn.
Cut the vanilla pod down the middle and scrape the all the inner seeds out. Stir the vanilla seeds, 3 tbsp brown sugar, lemon zest and cinnamon into the cast iron pan with the apples that are cooking.
Continue to stir the apple mixture and cook for another 5 minutes. The apples will get soft and tender. Depending on the kind of apples you use, they may break down. That is a good thing! If they do not break down, take a potato masher and mash the cooked apples into a chunky apple sauce texture.
Remove the cast iron skillet from the heat and stir in the remaining apple pieces and fresh blueberries.
Make the crumble topping by dumping the 1/3 cup butter, flour and 1/3 cup brown sugar into a bowl. Cut the butter into the flour and brown sugar using a pastry cutter, two knifes or even your fingers. Continue until the mixture has an even consistency and the butter is even throughout. Stir in the oats.
Sprinkle the crumble topping on top of the apple and blueberry mixture.
Cook in the oven for 35-45 minutes. The crumble topping should brown and you should see bubbling from the apples along the side of the skillet.
Serve with ice cream or this amazing Maple Marscarpone Cream.