Skillet Apple Crumble

Skillet Apple Crumble


For the apples:
  • 4 large pink lady apples, peeled, cored and cut into 1/2-inch wedges
  • 2 TBS granulated sugar
  • 1/4 tsp ground cinnamon
  • 1 TBS butter
  • 120ml cloudy apple juice (1/2 cup)
  • 1 tsp lemon juice
For the crumble topping:
  • 35g plain flour (1/4 cup)
  • 20g old fashioned oats (1/4 cup)
  • 30g chopped toasted walnuts (1/4 cup)
  • 3 TBS packed soft light brown sugar
  • 1 TBS granulated sugar
  • 1/4 tsp ground cinnamon
  • 3 TBS melted butter


  1. First make the topping. Combine the flour, oats, walnuts, cinnamon and both sugars in a bowl.  Add the melted butter and stir together with a fork to combine into a crumbly topping.  Set aside.
  2. Toss the apples together in a bowl along with the granulated sugar and cinnamon.  Set aside.
  3. Put the apple juice into an 8-inch oven-proof skillet.  Bring to the boil and boil for about 3 minutes until reduced to 80ml/1/3 cup.  Tip out into a beaker and add the lemon juice.  Set aside.
  4. Melt the butter in the skillet and add the cinnamon apples.  Cook over medium heat, stirring frequently, until the apples have begun to soften and become translucent, about 15 minutes.  Gently pour in the apple juice mixture and stir to combine. (If you are using a small loaf tin, transfer them to the loaf tin now.)
  5. Preheat the oven to 220*C/420*F/ gas mark 7.
  6. Sprinkle the crumble topping over the apples, breaking up any larger chunks.
  7. Place the skillet/loaf tin onto a baking sheet to catch any overflow.  Bake in the preheated oven for 15 to 20 minutes until golden brown and bubbling.  Serve warm.


If you wanted to you could substitute flaked or chopped almonds for the walnuts and add a handful of fresh or frozen raspberries to the apples before topping them with the crumble topping.

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