Apple-Strawberry Crumble with Oat-Walnut Topping

Sometimes the simplest of desserts are the most pleasing ones.

What I love about crumbles is that you can really play around with combinations of fruit you choose to bake. I used apples and strawberries in this recipe but you can replace it with blueberries, raspberries, rhubarb and so on. Here is a great recipe from the Food Network Magazine.


Apple-Strawberry Crumble with Oat-Walnut Topping

Serves 6-8


For the Topping:

7 tablespoons unsalted butter, softened, plus more for the baking dish

1/2 cup rolled oats

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

Pinch of salt

3/4 cup chopped walnuts
For the Filling:

3 pounds baking apples (such as Macoun or Cortland)

2 cups strawberry

3 tablespoons granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Pinch of freshly grated nutmeg

Pinch of ground cinnamon

Pinch of salt

2 tablespoons cold unsalted butter, cut into small pieces

Preheat the oven to 375 degrees F.

Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
Make the topping:

Whisk the oats, flour, brown sugar and salt in a bowl.

Stir in the walnuts.

Work in the butter with your fingers until evenly moistened.
Make the filling:

Peel the apples and cut into 3/4-inch chunks.

Toss with the strawberry, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.

Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter.

Squeeze handfuls of the crumble mixture and scatter on top of the fruit.

Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving.

5 thoughts on “Apple-Strawberry Crumble with Oat-Walnut Topping

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