Go Back
–+ servings
A white plate with a gold pattern with a spoonful of Apple Crumble resting on it

Thermomix Apple Crumble

This classic recipe with sweet, spiced apple filling and a crunchy oat crumble is even easier to make with the help of your Thermomix!
5 from 19 votes
Print Pin
Course: Dessert
Cuisine: Australian recipe, western
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 serves
Calories: 450kcal
Author: Lucy - Bake Play Smile
Cost: $10

Equipment

  • Thermomix
  • Oven

Ingredients

For The Filling

  • 500 g apples approx 5 large apples, peeled, cored and sliced
  • 250 g water
  • 115 g caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • 30 g lemon juice

For The Crumble

  • 50 g plain flour
  • 115 g butter softened, cut into small cubes
  • 100 g brown sugar
  • 120 g rolled oats
Metric - US Customary

Instructions

For The Filling

  • Preheat oven to 200 degrees celsius (180 if using fan-forced). Grease a large baking dish with butter and set aside.
  • Place peeled, cored and sliced apples into the Thermomix bowl. Add the water, sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, 90 degrees REVERSE, Speed 1.
  • Drain the excess liquid from the apples and place into the prepared baking dish. Rinse and dry the Thermomix bowl.

For The Crumble

  • Place the plain flour, softened butter and brown sugar into the Thermomix bowl. Mix for 10 seconds, Speed 7.
    Add the rolled oats and mix for 5 seconds, REVERSE, Speed 7.
  • Sprinkle the crumble over the apple and place into the preheated oven.
  • Cook for 35-40 minutes or until the crumble is golden and crunchy.
  • Serve immediately with ice-cream or cream.

Notes

RECIPE NOTES AND TIPS
  • If you have a conventional oven, increase the fan-forced temperature in the recipe by between 10 and 20 degrees Celsius.
  • If you have a different brand of Thermal cooker, you can still follow the recipe and make any adjustments you may need, such as using the blunt blade if your machine doesn't have a reverse function.
  • I tend to use Granny Smith or Pink Lady apples for baking as they hold up well once cooked instead of turning mushy, but you can use pretty much any type of apple you like!
  • To ensure that the crumble topping is nice and crunchy, use cold butter that's been given a few minutes out of the fridge. The topping shouldn't be really smooth; it should have little chunks that are left as is, rather than being broken up too finely.
  • A creamy vanilla custard is a delicious accompaniment, especially in winter. Ice-cream and whipped cream are also favourites to serve with it!
  • Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently before serving for the best results.
  • I don't recommend freezing leftovers as the apples can become watery when defrosting.
 
 

Nutrition

Calories: 450kcal | Carbohydrates: 77g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 291mg | Fiber: 7g | Sugar: 41g | Vitamin A: 420IU | Vitamin C: 6.7mg | Calcium: 45mg | Iron: 2.2mg