This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
The last of the catering desserts. Apple crumble is one of those things that works for a crowd every single time. Granny Smiths are the right apple for this. They hold their shape and the tartness balances the sweet crumble. The apple cider vinegar in the filling sounds odd but it brightens everything up. Don’t skip it.
Ingredients
Filling
- 800 grams to 1 kg Granny Smith apples, peeled, cored and cut into small cubes
- 15 ml apple cider vinegar
- 50 grams white sugar
- 5 grams ground cinnamon
- 1 gram ground nutmeg
- 15 grams plain flour
Crumble topping
- 150 grams plain flour
- 100 grams rolled oats
- 50 grams light brown sugar
- 50 grams dark brown sugar
- 5 grams ground cinnamon
- 2 grams salt
- 120 grams unsalted butter, cold and diced
Directions
Filling
- Toss the apples with the apple cider vinegar, sugar, cinnamon, nutmeg and flour until evenly coated.
- Transfer to a baking dish and spread evenly.
Crumble topping
- Combine the flour, oats, both sugars, cinnamon and salt in a bowl.
- Add the cold diced butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
- Spread evenly over the apple filling.
Baking
- Bake at 180°C for around 35 to 40 minutes until the topping is golden brown and the filling is bubbling around the edges.