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Indian Vegetarian Recipes

Classic Apple Crumble without oats

https://www.vegrecipesofindia.com/apple-crumble/

This old fashioned Classic Apple Crumble is so easy to make. With a crispy streusel topping of whole wheat flour (not oats) and a juicy, jammy apple stuffing, this dessert is delish and yum.

I love baking with fruits and I simply love apples in desserts like Apple Pie, Apple Cake, Apple Halwa. My love for baking makes me try and test various recipes which I then share on the blog if the recipe is successful after various baking attempts.

I often make baked dishes like crumble, cobbler and crisp with fruits. I have made apple crumble so many times and so thought of sharing the recipe. In this recipe, you get an apple crumble that has a crispy top and a moist jammy apple stuffing. There is no watery consistency in the filling.

What is a crumble ?

A crumble is a baked dish with a streusel topping. It can be both savory and sweet. The streusel topping gives a lovely crispy texture to the crumble after getting baked. With fruits, a sweet version is made. With meat or vegetables and cheese a savory version can be made. Fruits like apple, peach, various types of berries, plum, apricot, rhubarb are commonly used to make a crumble.

This Easy Apple Crumble is

  • Made with whole wheat flour
  • No oats have been added
  • Has fresh apples
  • Very easy
  • Apples are not separately cooked thus saving some time

Serving Apple Crumble

Apple crumble can be served warm or at room temperature. You can serve it plain or accompany it with vanilla ice cream or custard or whipped cream. Leftover apple crumble should be refrigerated. While serving later, just warm in the oven for some minutes and then serve.

A note on Apples

Red apples taste best in this recipe. You can use any variety of red apples. Even green apples that have a sour-sweet profile taste good. If you prefer some tartness in the crumble than opt for green apples. You can even use canned apples.

How to make classic apple crumble without oats

Making apple filling

1. Firstly rinse 4 medium-sized apples (500 grams) in running water. Drain all the water. Then peel them. Removed the seeds and pith. Chop apples in 1-inch cubes.

2. Take the apples in a mixing bowl. Sprinkle 60 grams sugar or 6 tablespoons sugar (can use granulated sugar, powdered sugar or castor sugar), ½ teaspoon ground cinnamon, ½ teaspoon lemon juice and ⅛ teaspoon ground nutmeg (optional).

3. Add ½ teaspoon lemon juice.

4. Sprinkle 2 tablespoons whole wheat flour.

5. Mix very well and keep aside.

6. Grease a baking tray or pan with some butter. Keep aside.

Making streusel stuffing

7. In a mixing bowl take 75 grams cold butter cubes (⅓ cup).

8. Add ½ cup castor sugar or powdered sugar (100 grams). Please do not use granulated sugar as it does not melt while baking and gives a terrible granular texture to the top streusel layer.

9. Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

10. Top with 1 cup whole wheat flour (120 grams), ½ teaspoon baking powder and a pinch salt.

11. With a pastry cutter cut the butter in the flour till you get a sandy bread crumb like texture in the flour. You can also use a knife or your fingers to mix the butter with the flour. You can also use a stand mixer with the paddle attachment. If butter begins to melt then keep the mixture in the fridge for some minutes.

12. The texture of the streusel should be like a bread crumb texture.

Layering
13. Place the apples stuffing in the greased pan. Layer the apple neatly in the pan. Also preheat the oven for 15 minutes at 180 degrees Celsius or 356 degrees Fahrenheit.

14. With a spoon sprinkle the streusel topping evenly all over the apples.

15. Sprinkle in such a way that you get an even layer of the streusel stuffing on the apples.

Baking

16. Place the pan in the preheated oven.

17. Bake at 180 degrees Celsius or 356 degrees Fahrenheit for 40 minutes till golden on top. Oven temperatures vary so do keep a check.

18. Let the apple crumble become warm and then serve. You can serve with ice cream, custard or whipped cream.

 

Apple Crumble Tips & Variations

  • Oats: For a more crunchy and crispy texture, you can add oats. Add ½ cup rolled oats and ½ cup whole wheat flour or all-purpose flour.
  • Flour: You can use all-purpose flour instead of whole wheat flour.
  • Mixing: You can mix the flour with butter using a stand mixer with the paddle attachment. You can also mix with your hands.
  • Vegan options: You can use solid coconut oil instead of butter. If coconut oil is in liquid form, then refrigerate for some minutes till it solidifies. Use maple syrup or raw sugar for apple stuffing. For the streusel use maple syrup or powdered unrefined raw sugar.
  • Sugar: Do use castor sugar or powdered sugar for the streusel layer. Granular sugar does not melt or dissolve and gives a grainy coarse texture which is not pleasant while eating. For the apple filling, you can add granulated sugar, raw sugar, powdered sugar, brown sugar or castor sugar
  • Butter: You can both salted butter or unsalted butter. If using salted butter, then skip the salt in the recipe.
Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Classic Apple Crumble (with out oats)

Classic Apple Crumble made the old fashioned way – with a crisp streusel topping of whole wheat flour (not oats) and a juicy, jammy apple stuffing. This apple crumble recipe is delish and yum.

Servings (change the number to scale):4

(1 CUP = 250 ML)

Apple filling

  • 500 grams apple or 4 medium-sized apples or 3 cups chopped apples
  • 6 tablespoons sugar or 60 grams – can add granulated sugar, raw sugar, powdered sugar, brown sugar or castor sugar
  • ½ teaspoon cinnamon powder
  • ½ teaspoon lemon juice
  • teaspoon nutmeg powder – optional
  • 2 tablespoons whole wheat flour

Streusel layer

  • 75 grams cold butter (unsalted) or ⅓ cup cold butter cubes
  • 1 cup whole wheat flour or 120 grams
  • 1 pinch salt
  • ½ cup castor sugar or powdered sugar, 100 grams
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • ½ teaspoon baking powder

Making apple filling

  • Firstly rinse the apples in running water. Drain all the water. Then peel them. Removed the seeds and pith. Chop all the apples in 1-inch cubes.
  • Take the apples in a mixing bowl.
  • Add sugar, ground cinnamon, lemon juice, whole wheat flour and ground nutmeg powder (optional) to the apples.
  • Mix very well and keep aside.
  • Grease a baking tray or pan with some butter. Keep aside.

Making streusel stuffing

  • Chop 75 grams of cold butter in cubes. In a mixing bowl take the cubes. You will need ⅓ cup of butter cubes.
  • Add castor sugar or powdered sugar. Please do not use granulated sugar as it does not melt while baking and gives a terrible granular texture to the top layer.
  • Add vanilla extract.
  • Then add whole wheat flour, baking powder and a pinch of salt.
  • With a pastry cutter cut the butter in the flour till you get a sandy bread crumb like texture in the flour. You can also use a knife or your fingers to mix the butter with the flour. A stand mixer with a paddle attachment can also be used. If butter begins to melt then keep the mixture in the fridge for some minutes.

Layering

  • Place the apples stuffing in the greased pan. Layer the apple neatly in the pan. Also preheat the oven for 15 minutes at 180 degrees Celsius or 356 degrees Fahrenheit.
  • With a spoon sprinkle the streusel topping evenly all over the apples.
  • Sprinkle in such a way that you get an even layer of the streusel stuffing on the apples.

Baking

  • Place the pan in the preheated oven and bake at 180 degrees Celsius or 356 degrees Fahrenheit for 40 minutes till golden on top.
  • Remove from the oven when you see the top having a golden crust. Various ovens have different temperatures, so keep a check while baking.
  • Let the apple crumble become warm and then serve. You can serve with ice cream, custard or whipped cream. Refrigerate the leftovers and while serving warm in an oven.
Tips & Variations

  • Oats: For a more crunchy and crispy texture, you can add oats. Add ½ cup rolled oats and ½ cup flour.
  • Flour: You can use all-purpose flour instead of whole wheat flour.
  • Cutting & Mixing: You can mix the flour with butter using a stand mixer with the paddle attachment. You can also mix with your hands.
  • Vegan options: You can use solid coconut oil instead of butter. If coconut oil is in liquid form, then refrigerate for some minutes till it solidifies. Use maple syrup or raw sugar for apple stuffing. For the streusel use maple syrup or powdered unrefined raw sugar.
  • Sugar: Do use castor sugar or powdered sugar for the streusel layer. For the apple filling, you can add granulated sugar, raw sugar, powdered sugar, brown sugar or castor sugar
  • Butter: Both salted butter or unsalted butter can be used in the recipe. If using salted butter then skip the salt.

Nutrition Facts

Classic Apple Crumble (with out oats)

Amount Per Serving

Calories 448 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 40mg13%

Sodium 147mg6%

Potassium 306mg9%

Carbohydrates 75g25%

Fiber 7g29%

Sugar 46g51%

Protein 5g10%

Vitamin A 536IU11%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 6mg7%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 5µg5%

Calcium 44mg4%

Vitamin B9 (Folate) 18µg5%

Iron 1mg6%

Magnesium 52mg13%

Phosphorus 172mg17%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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