This bottomless apple crumble recipe is similar to the easy apple crisp recipe from America.
The dessert recipe is popular when served with apples. But it works just as well with fruits like plums, peaches, pears or gooseberries that turn into a sweet treat with a crumble topping.
Mostly the crumble consists of flour, butter, sugar, and cinnamon mix. Knead this mix and loosely crumble it to cover the top. The baking process transforms the crumble into a crispy topping above soft fruit.
The outcome is a warming dessert that is ideal for the colder months like autumn and winter.
Possible spice variations, such as cloves or nutmeg, always depend on the chosen fruit. To reduce the flour or give the recipe a personal note, replace one part of the flour with almond meal or desiccated coconut or oats.
It is also great to use some of those overripe apples. This recipe is simple and works well for children who will love the sweet and fruity outcome and takes no time. Just push it into the oven before dinner and enjoy it as a warm dessert.
I like my apple crumble best when the apples have well and truly lost their form and no longer have that firm texture. So when making this dessert, the kind of apples you use is the key, as some apples lose their shape quicker than others. Their sweetness also depends very much on which variety you choose. You have to experiment with which kind you like the best.
A German variation is the Streuselkucken. The plain version has a sweet yeast dough base with crumbles on top. In our family, the preferred version is a thin base with a dense layer of apples or plums topped by crisp crumbles.