This delicious Apple and Walnut Crumble is the perfect comforting dessert for any occasion. With its warm, fruity filling and crispy crumble topping, it’s quick, easy, and made with simple ingredients like apples, walnuts, and raisins. You can easily adjust the recipe to suit what you have on hand, making it a flexible and delightful treat for everyone!
Ingredients Needed:
- 25 grams of raisins or sultanas
- 3 x 15ml tablespoons marsala
- 100 grams plain flour
- 50 grams of unsalted butter (cold, and cut into little squares)
- 60 grams walnut pieces
- 45 grams light brown sugar plus 1 heaped tablespoon
- approx 500 grams cooking apples such as Bramley
How To Make Apple and Walnut Crumble?
- Preheat the Oven: Preheat your oven to 190°C or 170°C fan.
- Prepare the Raisins: Place the raisins or sultanas in a small saucepan, add the marsala, and bring to a bubble, then turn off the heat and leave the pan on the still-warm hob.
- Make the Crumble Topping: Add the flour to a bowl and rub in the cold butter with your fingertips until the mixture resembles rubbly meal or porridge oats.
- Add Walnuts & Sugar: Finely chop the walnuts and stir them into the crumble mixture along with the 45g of light brown sugar. Set the crumble aside in a cool place or refrigerate until needed.
- Prepare the Apples: Peel, core, and slice the apples into small pieces. If using large apples, slice each quarter into 3 or 4 pieces.
- Cook the Apples: Add the sliced apples to the pan with the raisins and marsala, stir in the extra tablespoon of sugar, bring the mixture to a bubble, then cover and cook for 5 minutes until the apples soften slightly.
- Assemble the Crumble: Transfer the apple mixture to an oval pie dish and cover with the crumble topping.
- Bake: Bake in the preheated oven for 25 minutes, or until the crumble is golden on top and brown around the edges.
Recipe Tips:
- Use Bramley Apples: They are perfect for crumbles because they cook down into a soft, fluffy texture and balance the sweetness with a slight tartness.
- Cold Butter for the Topping: Make sure the butter is cold and cut into small cubes. This helps create a crumbly, crunchy topping instead of a doughy one.
- Don’t Overcook the Apples: When cooking the apples with the raisins and marsala, only cook for 5 minutes. The apples should still hold some shape when they are baked.
- Chill the Crumble Topping: If you want an extra-crunchy topping, chill the crumble mixture in the fridge or freezer for 10-15 minutes before adding it to the apples.
- Use a Deep Dish: Choose a deep pie dish to help cook the crumble evenly. If it’s too shallow, the filling might spill out or not cook properly.
How To Store Leftovers?
- Refrigerate: Allow the leftover crumble to cool to room temperature. Once it’s cooled, store it in the fridge for up to 2 days.
- Freeze: Let the crumble cool completely before placing it in a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 322 kcal
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 43mg
- Potassium: 222mg
- Total Carbohydrate: 43g
- Dietary Fiber: 5g
- Sugars: 28g
- Protein: 5g
Try More Nigella Lawson Recipes:
Apple and Walnut Crumble
Description
This delicious Apple and Walnut Crumble is the perfect comforting dessert for any occasion. With its warm, fruity filling and crispy crumble topping, it’s quick, easy, and made with simple ingredients like apples, walnuts, and raisins. You can easily adjust the recipe to suit what you have on hand, making it a flexible and delightful treat for everyone!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C or 170°C fan.
- Prepare the Raisins: Place the raisins or sultanas in a small saucepan, add the marsala, and bring to a bubble, then turn off the heat and leave the pan on the still-warm hob.
- Make the Crumble Topping: Add the flour to a bowl and rub in the cold butter with your fingertips until the mixture resembles rubbly meal or porridge oats.
- Add Walnuts & Sugar: Finely chop the walnuts and stir them into the crumble mixture along with the 45g of light brown sugar. Set the crumble aside in a cool place or refrigerate until needed.
- Prepare the Apples: Peel, core, and slice the apples into small pieces. If using large apples, slice each quarter into 3 or 4 pieces.
- Cook the Apples: Add the sliced apples to the pan with the raisins and marsala, stir in the extra tablespoon of sugar, bring the mixture to a bubble, then cover and cook for 5 minutes until the apples soften slightly.
- Assemble the Crumble: Transfer the apple mixture to an oval pie dish and cover with the crumble topping.
- Bake: Bake in the preheated oven for 25 minutes, or until the crumble is golden on top and brown around the edges.
Notes
- Use Bramley Apples: They are perfect for crumbles because they cook down into a soft, fluffy texture and balance the sweetness with a slight tartness.
- Cold Butter for the Topping: Make sure the butter is cold and cut into small cubes. This helps create a crumbly, crunchy topping instead of a doughy one.
- Don’t Overcook the Apples: When cooking the apples with the raisins and marsala, only cook for 5 minutes. The apples should still hold some shape when they are baked.
- Chill the Crumble Topping: If you want an extra-crunchy topping, chill the crumble mixture in the fridge or freezer for 10-15 minutes before adding it to the apples.
- Use a Deep Dish: Choose a deep pie dish to help cook the crumble evenly. If it’s too shallow, the filling might spill out or not cook properly.
Apple and Walnut Crumble