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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

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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