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Apple crumble with a rye topping

Russian Edition
A baking dish of apple crumble on a plain pale plate, with a golden-brown rye topping and pieces of apple visible at the edge

rye crumble topping

Baked apples under a crumble topping of oats, wheat flour and rye flour

Half of the flour in the topping is rye, and the rest is as usual: apples, butter, oats and sugar.

Cook it

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A new dish every day!

Now let’s cook

Servings
6
Time
1 h 5 min
15 min of it active

Wheat flour has made room in the topping: rye now works half-time.

Ingredients

  • 600 g applethe juicy fruit of the apple tree
  • 1 tbsp lemon juicesqueezed from a lemon
  • 1 tsp cinnamonthe dried bark of the cinnamon tree, used as a spice
  • 100 g sugarwhite granulated sugar
  • ¼ tsp nutmega spice made from the seed of the nutmeg tree
  • 100 g rolled oatsoat grains flattened into flakes
  • 30 g wheat flourground from wheat grains
  • 30 g rye flourground from rye
  • 110 g brown sugarwith molasses in it
  • 110 g butterchurned from cow’s-milk cream

Method

  1. Heat the oven to 175 °C.

  2. Peel and core the apples and cut them into slices. Toss them with the lemon juice, sugar, cinnamon and nutmeg, then tip them into a baking dish.

  3. In a large bowl, mix the rolled oats, the wheat flour, the rye flour and the brown sugar. Add the cold butter cut into small pieces and rub it in with your fingers until the mixture looks like coarse crumbs.

  4. Scatter the topping evenly over the apples.

  5. Bake for 40–45 minutes, until the topping has browned and the apples are tender.

  6. Leave the crumble to cool for 5 minutes and serve it warm.

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