Cosy Walnut Apple Crumble

Apple crumbles are pretty much a staple in my household. It requires minimal ingredients and is so flavoursome. This Walnut Apple Crumble is bursting with fruits packed with nuts and has the bonus of being easy to adapt making it an amazing alternative to the classic dessert.

This recipe is so simple that I was slightly doubtful about posting it. Most recipes usually take me at least two or three tests before I can safely say that I want to post it. But this recipe is one that pretty much worked the first time round. Either way I still want to share my version of making this classic.

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The perfect Walnut Apple Crumble

The perfect apple crumble is essentially what you want it to be. You can make it make it buttery or vegan, crispy or soft, the options are endless. For example, I prefer mine to not be as sweet as the typical shop bought apple crumble/pie.

So if you’re trying to fulfil that sweet-tooth that’s been niggling for the past few hours then don’t hesitate to add a few more tbsp of sugar. I also prefer my apples to be soft which is why I bake them beforehand on their own before adding the crumble on top. This step is definitely not necessary but I think it certainly brings the dessert together.

I used Granny Smith apples when I made this particular batch but typically I’d opt for Bramley cooking apples. Due to the pandemic it’s been extremely hard to find particular ingredients. The shortage has largely impacted on dry produce. But I have noticed that particular varieties of fresh foods have been hard to come by as well.

Ideally if you can get cooking apples then use those instead and remove the lemon juice from the recipe. I’ve added the total weight of the apples used in this recipe so that the difference in size is accounted for.

The ingredients

I know flour is shockingly hard to come by right now. As I mentioned above I couldn’t find Bramley cooking apples either. So here are substitution ideas if you’re missing particular ingredients:-

Replace the flour with another cup of rolled oats. Light brown sugar is ideal but not necessary. You can either you caster sugar or mix a bit of dark brown sugar and caster sugar together.

Although, I love using almond extract in desserts like this any extract will do. Plain old vanilla always does the trick just fine. Oil instead of salted butter will work and is also a good option if you have dietary requirements.

As for the walnuts, I recommend pecans as a replacement if you don’t have any on hand. Nuts such as hazelnuts and almonds can also work. They just won’t soften as walnuts do in the oven and will produce a crunchier crumble.

If you enjoy this recipe let me know.