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
⅛ 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.

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.