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Apple Crumble


  • 3 large Granny Smith (baking) apples, sliced
  • 1/2 cup lemon/orange juice
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup oil

Cut up apples and place in the bottom of an 8" greased pan and pour 1/2 cup juice over the apples. Bake this at 350 for 15 minutes.

Mix the dry ingredients in a bowl, 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1/2 cup sugar, and the spices. Add 1/4 cup oil and mix until it is a consistent crumbly texture.

Take apples out of oven. Spread the crumble mixture over the apples. Bake @ 350 until golden brown.

Apple crumble is a relatively new recipe. It's not included in the first edition of the "Fannie Farmer Cookbook" (1896), a comprehensive collection of American recipes. The earliest print reference to apple crumble is in 1924, with a recipe in the "Everybody's Cook Book: A Comprehensive Manual of Home Cookery", (1924). Despite its relatively recent invention, apple crumble or crisp has become an American and British tradition especially during the fall season when apples are plentiful.

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