Dice up 4 Lbs. of Apples Add 2 Tbs Lemon Add 2 Tbs White Sugar 1/2 Tsp Table Salt 1 Tsp Cinnamon Mix well Pour into lightly greases 8x8 metal pan cover with foil and put onto rimmed baking sheet Pre-Heat oven to 400* and bake for 30 min Make the Topping 1 Cup Flour or 5 Oz 1/2 Cup Brown Sugar 1/2 cup sliced almonds (cut with knife to tiny bits) 2 Tsp Vanilla Extract 1/2 Tsp Table Salt 2 Tsp water 6 Tbs Melted Butter Mix well then spred over top and place back into oven for 30 min on top rack
Apple Tart . Golden delicious or honey crisp (4 pounds) . 2 tablespoons of lemon juice . 2 tablespoons of sugar . 1/2 teaspoon of table salt . 3/4 teaspoon of cinnamon . 400 degrees Fahrenheit for 30 minutes (lower rack) . 120 grams of flour . 1/2 cup of packed brown sugar (light brown sugar works as well) . 1/2 cup of sliced almonds (chop finely) . 2 teaspoons of vanilla extract . 1/2 teaspoon of table salt . 2 teaspoons of water . 6 tablespoons of melted unsalted butter . Add crumble on top of apples . 400 degrees Fahrenheit for 30 minutes (upper rack) . Let sit for 45 min after removing the pan from the oven
I live in apple country in Quebec, and was nodding along to everything you said: It's really all about the apples. The only difference is that we also add old fashioned rolled oats to the topping and use Cortland apples whenever possible. At Christmas, add in some frozen cranberries and hint of orange zest. Thank you so much for the explanation concerning the cooling!
Rolled oats make the beat topping and Cortland apples offer the best taste. I'll use your recipe adding orange zest and cranberries this Christmas. Thanks!
Rolled oats really do make a great addition to the topping. I never thought to put cranberry and orange but it seems like it would make a delicious addition. I'm going to try that once cranberries come out. Thanks for the tip!
I can't stand the flavor of either red or yellow delicious apples. For me, Apple season is my time of year. Cortlands RULE! I only eat apples out of hand between September & November. Any other time of year, I have to go with Granny Smith. Recently, the honeycrisp has started to be more available and has made baking & cooking with apples out of season easier; but for eating an apple, I'll wait for September...
I liked this. I used to make individual apple crumbles when I was a pastry chef in a restaurant. Our crumble had less flour but some rolled oats. To cheat I used to saute the apples, cinnamon, brown sugar and butter until the apples were were just going soft and a caramel sauce was the result of the liquids. I let it cool for a half hour the scooped the mixture into the pans we had. I would then apply the topping before baking a half hour. Topped with vanilla bean Haagan Dazs and drizzled with caramel sauce.
YUM!! I grew up in Massachusetts where we had apple trees in my back yard. We made lots of apple pies every year. I am now too busy (lazy) to make pies. I am always on the lookout for apple crumble recipes. This one looks so goood.
As someone who has lived in WNY for the last 20 years, (and who grew up in the Finger Lakes) I was nodding along with you on so many things. Saying the alphabet while twisting off the stem, peeling them in one long peel as a source of pride, braeburns or golden delicious, etc. Thanks for the recipe!
Julia has always been my favorite on America's Test Kitchen and this Winning recipe is just one of Hundreds why! She has a nice character that's a pleasure to watch and learn from! Hugs from Kansas City! 😋😋😋
Lemon juice is a must when baking with apples - it really brings out the flavor of them and gives any apple dish brightness. This looks like a great crumble recipe!
My husband is currently taking a nap and he’s gonna wake up to this fabulous smell. My apples are in the oven and the toppings are ready thanks for your recipe, I love your energy 🩷
I made this for Thanksgiving 2021 and I can say unequivocally that it will be on the menu in 2022, 2023, 2024…….. you get the idea. I used Braeburn apples and they were perfect. I think, looking back on the video that my chop was larger so I left it in the oven a tad longer. The topping was a huge hit the chopped almonds were a stunning improvement over other recipes that use oatmeal. I loved the apple to topping ratio. Thanks Julia!
In theUK we grow cooking apples. ( Bramleys).. they are very tart & fab for pies & crumble….. I do use Granny Smiths over here & they work fine… I prolly undercook them so they stay ….. & I love lots of crumble… & custard!!!!!
Thank you for sharing the great recipes!! You always make baking & cooking feel like 'warm & cozy ' home. We need those 'feel good' moments & great recipes. ❤ Linda
Will try this! A tip if you run out of brown sugar-use regular granular sugar and massage molasses into it!! (Feels somewhat like wet sand). Look up ratios depending on how much you need and if you need light or dark brown sugar!! I Iove cooking tips! ***Update-made this yesterday but there were too many apples in my 8in pan so I switched to a 9x13in glass baking pan and doubled the crumble (added plain old-fashioned dried oatmeal-I know, I know it now becomes a crisp, lol-but that’s what we like. Baked for 45 minutes in my oven to crisp up. This recipe is a keeper!! Thanks Julia :)
I know I always make my own brown sugar as I'd like it a bit darker. I don't use my hands I use my KitchenAid with the paddle attachment and drizzle the warmed molasses in it and let it go for several minutes. Way cheaper too!
@@EBPAmes thanks for the how to. I’ve molasses sitting there since it’s rarely used in my house (though I tried by making gingerbread and ginger cookies 🤷♀️). It’s as if the jar refills itself as it’s used. Lol.
Okay thanks for the update! The 4# or 10 large apples is just not feasible - and you can clearly see that she took apples out of that 8x8 baking pan! Ridiculous demonstration on her part -
Hi there. I am from New Zealand. My dad learnt from his mother, and I learnt from him how to peel an apple in one long strip. My friends and I used to twist out the apple stalk and hope it came out with the first letter of our current sweet heart. I've taught both games to my granddaughters. So wonderful to hear that those customs occur on the other side of the world as well.
I know this comment is 2 years old, but honestly I enjoy mixing the two! You get an apple that keeps it shape during baking and an apple that breaks down. That way when you cut them up and put the crisp (cuz we make crisps) topping on it, you get a good mix of saucy apples and a couple pieces to bite into! I usually like to do honey crisp and granny smith!
I put oats and chopped pecans or walnuts in my topping -also cinnamon & nutmeg. I don’t prebake my apples and sometimes I peel - sometimes I don’t. One of our favorite deserts at my house!
If you don't prebake, then do you increase the actual baking time? In that case, does the crumble get too hard or burned? I'd love to not have to prebake
I grew up in Central upstate NY, also apple country. I and all of my friends did the apple stem twist to Identify our true love. Sometimes had to finesse the twist if the guy we wanted was Bill. 😊, Thanks for the recipe and the memory.
For the crumble topping, don't melt the butter. Either in a processor, or by hand, rub the unmelted butter into the flour until you get what looks like breadcrumbs. Then add the other ingredients. You get a much finer, less clumpy, crumble. The only thing missing was the addition of blackberries. Apple and blackberry is a divine combination.
Thanks for the great recipe, I'll be trying it. Also thank you for explaining how the water/pectin and cooling time work. This recipe will get my out of my box of thinking all cooked apple recipes require granny smith apples too. Easily a win-win recipe.😋
This was probably one of the most interesting and informative cooking videos I’ve ever viewed! And I watch a lot!😀 can’t wait to try this for the holidays!
I am from West Seneca , Cheektowaga area!!! I loved your references with the apples! Ordered my sponge candy from Watsons today! I have been in SC since I graduated HS and went in the military… sponge candy cannot be found anywhere down here! Thanks for this recipe! I watch you all the time!!!
I just made this apple crisp. It was delicious and I had some positive comments from guests but having said that I would reduce the amount of brown sugar by a third. I think the star of this should be the apples. I also used three different varieties , some were firmer than others but it added another dimension to the taste. Overall, great recipe
I liked this video. We had to adapt the recipe a little, substituting sunflower oil for the butter - butter, cheese etc made from cow's milk can mean a trip to A&E (ER in the US) for my wife. And being Scots, we also added rolled oats to the mix. I have no idea what kind of apples we used as she brought them back from a local community share programme. Currently baking so looking forward to tasting the result in about 90 minutes. Thanks for the inspiration
I made this pretty much exactly as directed. I didn't have enough apples, so I added a large can of drained peaches on top of the apples after the first bake... sacrilege, I know. I also decreased the sugar to 1T to compensate and added some nutmeg. I could hardly wait the 45 minutes, but it was worth the wait. I will definitely make this again with all apples, even though the apple/peach version was very yummy.
You seem like my style of cooking which I inherited from my Mama. Make the recipe work, substitute what's handy, and be ready for delicious results. I appreciate your review.
I tried the recipe yesterday, it turn out well,even though I was in doubt about the measurements. I just had it without vanilla ice cream, it's yummy. thanks
Thank you! It looks too delicious to wait until it sets up! ;^) I use a microwave/oven baking dish, so I can use the microwave to cook down the apples. Then I put on the topping and finish in the oven. Also, the oven's convection option saves time. I sometimes don't peel the apples, if their skin is tender and/or organically grown. This cuts down on the work and adds fiber and nutrients. If I include the skin, I thinly slice the apples instead of cubing them, so there's less surface area of skin and it breaks down better. Sometimes I include dried cherries or raisins or craisins. Another option is using a small amount of plain, quick oats in the topping.
Your recipe is the best i've seen on youtube and the most imoortant it has it's logic, so i understand why it should be cooked in this way and not another. Thank you
First-love you folks! Was very excited to try this version as the oats-based crumble is not my thing. Made this today-and it was not good. The topping was great, the apples were a good quantity and texture… but the taste was off. Feel like the lemon was very prominent and the low sugar didn’t offset it somehow. Used honey crisp apples-will try with a bit more sugar and sweeter apples and see if that gives it a better balance for me. Thank you for the literally hundreds of other recipes that I’ve happily added to my recipe binders!!! Happy holidays to you all 😊
Absolutely brilliant!! Growing up in south eastern Melbourne Australia 🇦🇺 my grandmother who was from England always would make apple crumble similiar to this but with sultanas and desiccated coconut also 😋 and rolled oats not sure about the almonds but I’m sure that’s a delicious addition!
Apple pie is my favorite british dish, it was very popular during the medival age in north, west europe. we have eaten that for 1000 years, and its still very famouse
New here, what a brilliant video...the first two things you said you do with an apple I've been doing for years, and that laugh when you were serving the ice cream warmed my heart! xx
Soooo delicious….I put it in a slightly bigger baking dish, doubled up on the crumble & I also added 1/2 teaspoon of cinnamon to its mix. Thank you so much for the lovely video & recipe.
Another keeper. This felt like I was hanging out with a friend who’s teaching me one of her favorite recipes. The videos from your kitchens are all very appealing.
I made this apple crumble last night and it turned out delicious! I didn't have as many apples as you did Julia, but next time I will have more on hand. Thanks for sharing.
This looks so delicious. I am wondering why, even in recipes where measurements are given by weight (which is my preference), brown sugar is always measured by packing. I think weighing it would be SO much simpler.
Fresh out of almonds so I went with quick oats instead. Just put the topping on so 30 ish more mins to go to start the cooling and vanilla ice cream process. If it tastes as good as it smells this will be a home run. 👍🏻👍🏻👍🏻
Yes upstate NY…..Delicious… Mother in law from Cooperstown. When visiting in laws Dinner with homemade apple crumble for desert. Golden delicious Apples…..A treat. Yummy.
I used to eat apple crisp the way my mom made it, with lots of crust. Then one day I didn't have enough ingredients for a thick crust so I reluctantly made a thin crust.... it was the best apple crisp ever. I didn't realize how key those apples were compared to the ratio of crust.
YES!!!! ❤ best recipe I've found. It looks like my grandmother's add almonds... and a fabulous idea at that. I didn't want to oatmeal topping. Saving this!!! ❤❤❤
Thank you for the reasons to use certain apples. I always wondered what the differences were in cooking. I know I will be making this very soon. I can almost smell it!
I used Opal apples which were available in my area (South Texas) and also doctored he recipe and use apple cider vinegar as my substitute since I did not have lemons. WOW......is all I can say. This was a great recipe that the family absolutely loved. Thank you for the explanation on the cooling part of the process.......it was amazingly delicious.
Thanks for yours recipes. I live in London.we use Bramley apples for apple pie and crumble. I like your channel for American recipes. Thanks. I also use equal amount of fresh Rhubarb and Bramley apple,orange zest and sugar .to make delicious crumble., I will try your recipe next week, best wishes from London.
Girl, for the FIRST TIME in my life, I'm baking dessert! And right now, I' making this Apple Yum Crumble. The only thing I did different was switch to vegan butter. It's in the oven right now. Will let you know how it came out :)
Wow, that looks delicious ! I used to make apple crisp a lot when I lived in southern NH in the 80s. I always wondered why sometimes it was runny. It was better when I took it to a potluck dinner. Thanks. :-)
Always "American Test Kitchen" is simply the best, i enjoy a lot the quemical or thecnical part of what is going on the process of the recipe, thanks so much for sharing it.
Yes apples, I’m from Michigan/ dad made the best apple pies.. filling had minimal add ins; Yes!! No cornstarch or flour/ pectin explanation Gives the answer. Thank you! I’m in So Cal But a Michigander at heart and I planted two apple trees that are doing fabulous, Great recipe and explanations. Also my father would tap those apples straight up to the top and they would bake down.
One thing that I have done to deal with too much watery juice is to sprinkle some corn starch on the bottom of the pan before it hits the oven, I use cast iron, and it thickens the juices very nicely. Nice recipe...
My Grandmother used to make the BEST banana pudding and I wish I had learned how she did hers but as a kid you don’t always think of asking those things. Do you have any great banana pudding recipe ideas ?
Thanks so much for this. Very entertaining to watch. I followed along. Used 4lbs apples a neighbour gave me. He hinted at liking crumble..Will take him some tomorrow. Love from UK xxx
I made a Apricot Crumble my 1st crumble ever and my kids said next time do Apple..so here I am getting help from you.(I don't like apples)..this looks good am making it now 9/28/24
I live alone, so an 8x8 pan full of crumble is too much. My alternative is to bake one apple in a ramekin with the topping I add oats, cinnamon and nutmeg, butter, flour and brown sugar.
Used walnuts instead of almonds since that's what I had on hand, for the second bake I think you could probably get away with 25 mins. Turned out great and super easy to make!
Julia, while this crumble is delicious and oh so easy to make with the abundance of fall apples, what we're really dying to know is what initial did you get from twisting out the stem and is it the right one for your sweetheart?
What I was brought up with, as far as what how many turns of the stem meant, was how many children you would have. I always kind of manipulated it to come out to 4, and that's what I got, 4 children.
This is Mona and have no apples and you made my mouth water that's not fair I grew up in Marion Ohio I'm 66 and I remember hearing that too we had two apple trees and our backyard even though it was in town and Daddy had a victory garden and he had the most beautiful flowers you ever want to see and he had the most beautiful vegetables you never want to see in those apples and we're only good for baking they were I can't remember what they were called actually I think they were Roma apples but they were hard and they they weren't too good for anything but cooking but mom made a lot of apple pie a lot of apple turnovers a lot of apple crisp I grew up with it too so thanks for the memory and thanks for the recipe I never got my mom's recipe and she's been in heaven a long time it was good to see it I appreciate all that you and the girls and guys do in that American test kitchen you have taught me a lot through the years and my mom taught me a lot too she was the best baker I remember her making homemade salt water taffy and my brother and I getting to pull it and making Divinity and making all kinds of candies and making the caramel apples and then the red candy apples with the with the Red hots on the outside oh yeah Mom was quite the Baker and she didn't make cakes and pies for five of us just five of us two kids well three kids and two parents mom would make 10 to 12 pies every Easter and Thanksgiving sometimes more and she'd always make the crust and she was the only one doing it mama was the original Martha Stewart she really was and I miss her everyday but when I see these recipes and brings back all the good memories thank you and thank you for letting me bend your ear for a minute I'm legally blind so I'm speaking into a voice controller on an Android phone and so I don't have no wi-fi I just have the social media on the phone but thanks and there's no punctuation for people that are bothered by such matters sorry God bless you all I'm praying solo shalom it also puts in words I didn't say I said shalom
Love Apple Crumble. And my Husband and I love America’s Test Kitchen. We watch it in Canada all the time and I enjoy each section of the show, including the explanation of what happens to each item as it cooks. My Husband a retired chemical Engineer enjoys it too. We also have all the Cookbooks. A question, will you be coming out with either a low Calorie and/or a Low Sugar cookbook soon?
@@sandrah7512 interesting. mine didn't get too mushy for me. i think i'd still sacrifice more mushiness for the flavor of the granny smith's. don't tell, but i did not peel mine either. never do.
@@sandrah7512 Thanks for the info! That's really interesting, it's crazy how long apples are kept in storage before selling them. I'm a big fan of Pink Lady apples (eating and baking), but I'll have to keep the storage point in mind with those too.
@@cbryce9243 ha that’s what I do! I put cinnamon in many things. My fav tree. Lol I have a little bowl designated and tiny spoon 🥄 on corner that’s always out.it goes in yogurts, ice cream most things.
My absolute favorite baking apple is Northern Spy. They almost disappeared for many years but they are making a come back because of demand from bakers. They are not a pretty apple which is why they don't do well in the super markets but unparalleled for baking. I'm commenting from Canada.
I'll be doing it straight the first time (100% All Purpose Flour), but I'm hoping to swap out 50% of the All Purpose flour with White Whole Wheat flour to add fiber on the 2nd time, and I'm thinking a recipe like this might benefit from getting a little bit of that Graham Cracker Flour taste that White Wheat flour gives
Dice up 4 Lbs. of Apples
Add 2 Tbs Lemon
Add 2 Tbs White Sugar
1/2 Tsp Table Salt
1 Tsp Cinnamon
Mix well
Pour into lightly greases 8x8 metal pan cover with foil and put onto rimmed baking sheet
Pre-Heat oven to 400* and bake for 30 min
Make the Topping
1 Cup Flour or 5 Oz
1/2 Cup Brown Sugar
1/2 cup sliced almonds (cut with knife to tiny bits)
2 Tsp Vanilla Extract
1/2 Tsp Table Salt
2 Tsp water
6 Tbs Melted Butter
Mix well then spred over top and place back into oven for 30 min on top rack
Thanks. The recipe is behind a paywall. Nice that someone noted the ingredients.
Many thanks for sharing written recipes.not everyone afford to paywall .
Thank you
Thank you so much for the written recipe 😊
@@MSGC55 👍
Apple Tart
. Golden delicious or honey crisp (4 pounds)
. 2 tablespoons of lemon juice
. 2 tablespoons of sugar
. 1/2 teaspoon of table salt
. 3/4 teaspoon of cinnamon
. 400 degrees Fahrenheit for 30 minutes (lower rack)
. 120 grams of flour
. 1/2 cup of packed brown sugar (light brown sugar works as well)
. 1/2 cup of sliced almonds (chop finely)
. 2 teaspoons of vanilla extract
. 1/2 teaspoon of table salt
. 2 teaspoons of water
. 6 tablespoons of melted unsalted butter
. Add crumble on top of apples
. 400 degrees Fahrenheit for 30 minutes (upper rack)
. Let sit for 45 min after removing the pan from the oven
Thanks for recipe
best comment
Hey..thanks a bunch buddy!!!
Thank you.
Thank you sounds great 👍
I live in apple country in Quebec, and was nodding along to everything you said: It's really all about the apples. The only difference is that we also add old fashioned rolled oats to the topping and use Cortland apples whenever possible. At Christmas, add in some frozen cranberries and hint of orange zest. Thank you so much for the explanation concerning the cooling!
Rolled oats make the beat topping and Cortland apples offer the best taste. I'll use your recipe adding orange zest and cranberries this Christmas. Thanks!
Great easy recipe. Great crumble.
Rolled oats really do make a great addition to the topping. I never thought to put cranberry and orange but it seems like it would make a delicious addition. I'm going to try that once cranberries come out. Thanks for the tip!
Wonderful idea! Do you reduce the amount of flour used when you add in the rolled oats?
I can't stand the flavor of either red or yellow delicious apples. For me, Apple season is my time of year. Cortlands RULE! I only eat apples out of hand between September & November. Any other time of year, I have to go with Granny Smith. Recently, the honeycrisp has started to be more available and has made baking & cooking with apples out of season easier; but for eating an apple, I'll wait for September...
I liked this. I used to make individual apple crumbles when I was a pastry chef in a restaurant. Our crumble had less flour but some rolled oats. To cheat I used to saute the apples, cinnamon, brown sugar and butter until the apples were were just going soft and a caramel sauce was the result of the liquids. I let it cool for a half hour the scooped the mixture into the pans we had. I would then apply the topping before baking a half hour. Topped with vanilla bean Haagan Dazs and drizzled with caramel sauce.
I agree, I usually sauté the apples first.
That sounds amazing!
YUM!! I grew up in Massachusetts where we had apple trees in my back yard. We made lots of apple pies every year. I am now too busy (lazy) to make pies. I am always on the lookout for apple crumble recipes. This one looks so goood.
Sounds awesome. Must try it.
Exactly! This is the way.
As someone who has lived in WNY for the last 20 years, (and who grew up in the Finger Lakes) I was nodding along with you on so many things. Saying the alphabet while twisting off the stem, peeling them in one long peel as a source of pride, braeburns or golden delicious, etc. Thanks for the recipe!
Are you by any chance related to David Seymour?
@@johnb8956 Ha! If you mean the YT one, no. I love cream cheese:)
Yes! Lived in Buffalo for 52 years - Simply the Best - Even with the Snow!
Julia has always been my favorite on America's Test Kitchen and this Winning recipe is just one of Hundreds why!
She has a nice character that's a pleasure to watch and learn from!
Hugs from Kansas City! 😋😋😋
Lemon juice is a must when baking with apples - it really brings out the flavor of them and gives any apple dish brightness. This looks like a great crumble recipe!
It might be a must for you, but we do not like lemon added to apples or berries. .
And it enhances the smell when cooking too.
It also keeps them from getting dark as when exposed to light or outside apples tend to get dark...
Really? Mine came out bitter
Hmmm, what about ACV instead???
My husband is currently taking a nap and he’s gonna wake up to this fabulous smell. My apples are in the oven and the toppings are ready thanks for your recipe, I love your energy 🩷
I also am from the Finger Lakes Region (Canandaigua) and recognize the apple traditions! I now live in Colorado and I miss WNY in the fall!
I'm the opposite, I like my crumbles with a bit of apple
Yes. More crumble, less apple. 😎
Ditto
Yeah forsure opposite
@@TitoTimTravels 11
Yeah, she lost me at hint of topping. Do she’s making applesauce.
I made this for Thanksgiving 2021 and I can say unequivocally that it will be on the menu in 2022, 2023, 2024…….. you get the idea.
I used Braeburn apples and they were perfect. I think, looking back on the video that my chop was larger so I left it in the oven a tad longer. The topping was a huge hit the chopped almonds were a stunning improvement over other recipes that use oatmeal. I loved the apple to topping ratio. Thanks Julia!
Julia is an amazingly great chef, I love the way she explains while preparing it, congrats your apple crumbs looks very delicious!!
THE BEST RECIPE FOR APPLE CRUMBLE!!!
Thank you. LA/ CA/ USA
You are totally 100% amazing !
I like how she explains everything so well and the illustrations really helped me understand it.
A la A.B. 😉
In theUK we grow cooking apples. ( Bramleys).. they are very tart & fab for pies & crumble….. I do use Granny Smiths over here & they work fine… I prolly undercook them so they stay ….. & I love lots of crumble… & custard!!!!!
Thank you for sharing the great recipes!! You always make baking & cooking feel like 'warm & cozy ' home. We need those 'feel good' moments & great recipes. ❤ Linda
What an awesome recipe! I'm in Canada and we eat lots of Apple Crumble around fall time. Usually we have oats and almonds included in the toppings.
Will try this! A tip if you run out of brown sugar-use regular granular sugar and
massage molasses into it!! (Feels somewhat like wet sand). Look up ratios depending on how much you need and if you need light or dark brown sugar!! I Iove cooking tips!
***Update-made this yesterday but there were too many apples in my 8in pan so I switched to a 9x13in glass baking pan and doubled the crumble (added plain old-fashioned dried oatmeal-I know, I know it now becomes a crisp, lol-but that’s what we like. Baked for 45 minutes in my oven to crisp up. This recipe is a keeper!! Thanks Julia :)
I know I always make my own brown sugar as I'd like it a bit darker. I don't use my hands I use my KitchenAid with the paddle attachment and drizzle the warmed molasses in it and let it go for several minutes. Way cheaper too!
@@EBPAmes thanks for the how to. I’ve molasses sitting there since it’s rarely used in my house (though I tried by making gingerbread and ginger cookies 🤷♀️). It’s as if the jar refills itself as it’s used. Lol.
Okay thanks for the update! The 4# or 10 large apples is just not feasible - and you can clearly see that she took apples out of that 8x8 baking pan! Ridiculous demonstration on her part -
Hi there. I am from New Zealand. My dad learnt from his mother, and I learnt from him how to peel an apple in one long strip. My friends and I used to twist out the apple stalk and hope it came out with the first letter of our current sweet heart. I've taught both games to my granddaughters. So wonderful to hear that those customs occur on the other side of the world as well.
I love how there's always a science lesson as to why the recipe works.
Bless you, I 've always sayed that the crumble has to rest but nobody believed me. Now I show them your video so they believe me
but i LOVe Granny smith! my favorite to bake pies and especially apple crumble! ❤️👍🏼
Well I love Granny Smith also it’s the one I go to when baking but I will try the ones in the crumble 😀
I know this comment is 2 years old, but honestly I enjoy mixing the two! You get an apple that keeps it shape during baking and an apple that breaks down. That way when you cut them up and put the crisp (cuz we make crisps) topping on it, you get a good mix of saucy apples and a couple pieces to bite into! I usually like to do honey crisp and granny smith!
Fellow Western New Yorker here! So thankful for you, my grandma made her crumble topping this way and I couldn't remember how to make it
I put oats and chopped pecans or walnuts in my topping -also cinnamon & nutmeg. I don’t prebake my apples and sometimes I peel - sometimes I don’t. One of our favorite deserts at my house!
I've never had a crumble where the apples weren't peeled. Fascinating. Do you find its chewier with the peels or do they soften up as it cooks?
I don't peel the apples and we barely notice the peel.
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If you don't prebake, then do you increase the actual baking time? In that case, does the crumble get too hard or burned? I'd love to not have to prebake
So glad to know you don’t pre-bake because I’m about to make my first apple crumble/pie and one less step is nice!
I like this gal. Straightforward and clear, simple directions and cute history.
Going to try adapting this to a gooseberry crumble in Alaska!
I grew up in Central upstate NY, also apple country. I and all of my friends did the apple stem twist to Identify our true love. Sometimes had to finesse the twist if the guy we wanted was Bill. 😊, Thanks for the recipe and the memory.
You'd never make the twisting of the stem last until William!
Oh, Julia, you are the boss!! Lots of apples. not too sweet and let it rest and cool. Exactly like my grandma used to do. Well done!
For the crumble topping, don't melt the butter. Either in a processor, or by hand, rub the unmelted butter into the flour until you get what looks like breadcrumbs. Then add the other ingredients. You get a much finer, less clumpy, crumble.
The only thing missing was the addition of blackberries. Apple and blackberry is a divine combination.
And leave out the salt.
@@elizabethtobin6894 I generally use salted butter, so wouldn't have added any.
I just made it but with a mix of different varieties of apples and almond meal instead of chopped almonds and it turned out delicious! Thank you!
Oh my! One of the best crumble pies recipe ive ever made! Thank you and im glad i came across your page.
Just tried this today with my left over apples. I cut the recipe in half, but it turned out SSOOOOOOO good!
Thanks for the great recipe, I'll be trying it. Also thank you for explaining how the water/pectin and cooling time work. This recipe will get my out of my box of thinking all cooked apple recipes require granny smith apples too. Easily a win-win recipe.😋
Definitely, the science lesson makes a difference in the recipe.
This was probably one of the most interesting and informative cooking videos I’ve ever viewed! And I watch a lot!😀 can’t wait to try this for the holidays!
I am from West Seneca , Cheektowaga area!!! I loved your references with the apples! Ordered my sponge candy from Watsons today! I have been in SC since I graduated HS and went in the military… sponge candy cannot be found anywhere down here! Thanks for this recipe! I watch you all the time!!!
I just made this apple crisp. It was delicious and I had some positive comments from guests but having said that I would reduce the amount of brown sugar by a third. I think the star of this should be the apples. I also used three different varieties , some were firmer than others but it added another dimension to the taste. Overall, great recipe
I liked this video. We had to adapt the recipe a little, substituting sunflower oil for the butter - butter, cheese etc made from cow's milk can mean a trip to A&E (ER in the US) for my wife. And being Scots, we also added rolled oats to the mix. I have no idea what kind of apples we used as she brought them back from a local community share programme. Currently baking so looking forward to tasting the result in about 90 minutes. Thanks for the inspiration
I made this pretty much exactly as directed. I didn't have enough apples, so I added a large can of drained peaches on top of the apples after the first bake... sacrilege, I know. I also decreased the sugar to 1T to compensate and added some nutmeg. I could hardly wait the 45 minutes, but it was worth the wait. I will definitely make this again with all apples, even though the apple/peach version was very yummy.
You seem like my style of cooking which I inherited from my Mama. Make the recipe work, substitute what's handy, and be ready for delicious results. I appreciate your review.
Lol need to use a spoon to eat no forks 😊
I tried the recipe yesterday, it turn out well,even though I was in doubt about the measurements. I just had it without vanilla ice cream, it's yummy. thanks
Thank you! It looks too delicious to wait until it sets up! ;^) I use a microwave/oven baking dish, so I can use the microwave to cook down the apples. Then I put on the topping and finish in the oven. Also, the oven's convection option saves time. I sometimes don't peel the apples, if their skin is tender and/or organically grown. This cuts down on the work and adds fiber and nutrients. If I include the skin, I thinly slice the apples instead of cubing them, so there's less surface area of skin and it breaks down better. Sometimes I include dried cherries or raisins or craisins. Another option is using a small amount of plain, quick oats in the topping.
Your recipe is the best i've seen on youtube and the most imoortant it has it's logic, so i understand why it should be cooked in this way and not another. Thank you
Thanks I'm never been good at baking, and this is super easy and infornative..Oh I'm in S. Ontario in Apple country so hope to lean more.
Our pleasure!
@@AmericasTestKitchen
Julia You are the Best! ♥️😃🍀🌟🌟🌟🌟🌟😋🌹🌹🌹🎉🎉🎉
First-love you folks! Was very excited to try this version as the oats-based crumble is not my thing. Made this today-and it was not good. The topping was great, the apples were a good quantity and texture… but the taste was off. Feel like the lemon was very prominent and the low sugar didn’t offset it somehow. Used honey crisp apples-will try with a bit more sugar and sweeter apples and see if that gives it a better balance for me. Thank you for the literally hundreds of other recipes that I’ve happily added to my recipe binders!!! Happy holidays to you all 😊
Absolutely brilliant!! Growing up in south eastern Melbourne Australia 🇦🇺 my grandmother who was from England always would make apple crumble similiar to this but with sultanas and desiccated coconut also 😋 and rolled oats not sure about the almonds but I’m sure that’s a delicious addition!
Apple pie is my favorite british dish, it was very popular during the medival age in north, west europe. we have eaten that for 1000 years, and its still very famouse
Your point😂
Awesome. Love your style! And really enjoyed that scientific interlude explaining the chemistry at work. 👍🏻
You pulled it out of the oven and my mouth started watering! I'm in PNW, and honeycrisps are year-round here. I'm SO gonna make this tomorrow! ❤
And thanks for the science lesson! I'm a firm believer in "letting it cool", but I never actually knew WHY why, ya know?
New here, what a brilliant video...the first two things you said you do with an apple I've been doing for years, and that laugh when you were serving the ice cream warmed my heart! xx
She is spot on about golden delicious and braeburn! I've made a lot of apple pies and those ones PERFECT for baking in the fall. Happy apple season!
This looked like a fun bake, wish me luck. All most done. Smells great. I made sure to let it rest. Oh.... YUMMY!
Soooo delicious….I put it in a slightly bigger baking dish, doubled up on the crumble & I also added 1/2 teaspoon of cinnamon to its mix. Thank you so much for the lovely video & recipe.
Another keeper. This felt like I was hanging out with a friend who’s teaching me one of her favorite recipes. The videos from your kitchens are all very appealing.
I made this apple crumble last night and it turned out delicious! I didn't have as many apples as you did Julia, but next time I will have more on hand. Thanks for sharing.
This looks so delicious. I am wondering why, even in recipes where measurements are given by weight (which is my preference), brown sugar is always measured by packing. I think weighing it would be SO much simpler.
Thank you for the tip about the terra-cotta ring that you keep in the brown sugar to retain its freshness.
This is my favorite recipe so far for apple crumble.
Glad you enjoy this recipe!
Thanks for sharing. My mouth is watering
Fresh out of almonds so I went with quick oats instead. Just put the topping on so 30 ish more mins to go to start the cooling and vanilla ice cream process. If it tastes as good as it smells this will be a home run. 👍🏻👍🏻👍🏻
Yeah I use oats too ..makes it really tasty and a crunchy crumble
Yes upstate NY…..Delicious… Mother in law from Cooperstown. When visiting in laws Dinner with homemade apple crumble for desert. Golden delicious Apples…..A treat. Yummy.
I used to eat apple crisp the way my mom made it, with lots of crust. Then one day I didn't have enough ingredients for a thick crust so I reluctantly made a thin crust.... it was the best apple crisp ever. I didn't realize how key those apples were compared to the ratio of crust.
YES!!!! ❤ best recipe I've found. It looks like my grandmother's add almonds... and a fabulous idea at that. I didn't want to oatmeal topping. Saving this!!! ❤❤❤
Thank you for the reasons to use certain apples. I always wondered what the differences were in cooking. I know I will be making this very soon. I can almost smell it!
I used Opal apples which were available in my area (South Texas) and also doctored he recipe and use apple cider vinegar as my substitute since I did not have lemons. WOW......is all I can say. This was a great recipe that the family absolutely loved. Thank you for the explanation on the cooling part of the process.......it was amazingly delicious.
I was going to make an apple pie this weekend, but Julia has changed my mind..🤷🏾♀️
This looks ridiculously delicious!😋
Thanks for yours recipes. I live in London.we use Bramley apples for apple pie and crumble. I like your channel for American recipes. Thanks. I also use equal amount of fresh Rhubarb and Bramley apple,orange zest and sugar .to make delicious crumble.,
I will try your recipe next week, best wishes from London.
Girl, for the FIRST TIME in my life, I'm baking dessert! And right now, I' making this Apple Yum Crumble. The only thing I did different was switch to vegan butter. It's in the oven right now. Will let you know how it came out :)
You forgot 🥺
It was yum!! Even my friend loved it. Thank you!! :)
@@user-hq6sp aww. I just updated my answer
@@sm1.. thanks 😊
Just made this with your instructions (minor adjustments with the ingredients and cookware I had) and it turned out amazing!
Wow, that looks delicious ! I used to make apple crisp a lot when I lived in southern NH in the 80s. I always wondered why sometimes it was runny. It was better when I took it to a potluck dinner. Thanks. :-)
Try making apple crumble instead. Way better. This recipe is amazing.
Can’t wait to try this recipe. I like more apples and topping too thank you for explaining why you need to let it cool. This is the hardest part.
The evil cooking lady laugh at 7:28 is perfect! 😂
Always "American Test Kitchen" is simply the best, i enjoy a lot the quemical or thecnical part of what is going on the process of the recipe, thanks so much for sharing it.
This is amazing and I loved that it came with a science lesson. Thank you for this wonderful recipe! Weekend plans :)
Yes apples, I’m from Michigan/ dad made the best apple pies.. filling had minimal add ins;
Yes!! No cornstarch or flour/ pectin explanation
Gives the answer. Thank you! I’m in So Cal
But a Michigander at heart and I planted two apple trees that are doing fabulous,
Great recipe and explanations. Also my father would tap those apples straight up to the top and they would bake down.
Easy to follow recipe. Thank you 😊
Yummy Julia! You're right, Honeycrisp apples are the best! Thank you from another WNYer!
Thank you for this yummy sounding recipe. I also loved your lesson!
One thing that I have done to deal with too much watery juice is to sprinkle some corn starch on the bottom of the pan before it hits the oven, I use cast iron, and it thickens the juices very nicely. Nice recipe...
I ran out of Apples so I added frozen cranberries. Came out amazing!!
I've just made this and my family are all raving about the lovely crunchy crumble and how good it tastes. Love to you from England x
My Grandmother used to make the BEST banana pudding and I wish I had learned how she did hers but as a kid you don’t always think of asking those things. Do you have any great banana pudding recipe ideas ?
Thanks so much for this. Very entertaining to watch. I followed along. Used 4lbs apples a neighbour gave me. He hinted at liking crumble..Will take him some tomorrow. Love from UK xxx
Looks so yummy! 👌 Thank you for sharing this recipe 🥰
I made a Apricot Crumble my 1st crumble ever and my kids said next time do Apple..so here I am getting help from you.(I don't like apples)..this looks good am making it now 9/28/24
I live alone, so an 8x8 pan full of crumble is too much. My alternative is to bake one apple in a ramekin with the topping I add oats, cinnamon and nutmeg, butter, flour and brown sugar.
Freeze it!
My choice is Granny Smith as I love the tart w/ the sweet but I think I would do half apple crisp & Granny Smith
The Apple Crisp recipe in Joy of Cooking is so much simpler and DELICIOUS.
Used walnuts instead of almonds since that's what I had on hand, for the second bake I think you could probably get away with 25 mins. Turned out great and super easy to make!
Julia, while this crumble is delicious and oh so easy to make with the abundance of fall apples, what we're really dying to know is what initial did you get from twisting out the stem and is it the right one for your sweetheart?
What I was brought up with, as far as what how many turns of the stem meant, was how many children you would have. I always kind of manipulated it to come out to 4, and that's what I got, 4 children.
@@sallysmith8081 Congratulations of getting your wish and perfecting your stem twisting technique, Sally!
This is Mona and have no apples and you made my mouth water that's not fair I grew up in Marion Ohio I'm 66 and I remember hearing that too we had two apple trees and our backyard even though it was in town and Daddy had a victory garden and he had the most beautiful flowers you ever want to see and he had the most beautiful vegetables you never want to see in those apples and we're only good for baking they were I can't remember what they were called actually I think they were Roma apples but they were hard and they they weren't too good for anything but cooking but mom made a lot of apple pie a lot of apple turnovers a lot of apple crisp I grew up with it too so thanks for the memory and thanks for the recipe I never got my mom's recipe and she's been in heaven a long time it was good to see it I appreciate all that you and the girls and guys do in that American test kitchen you have taught me a lot through the years and my mom taught me a lot too she was the best baker I remember her making homemade salt water taffy and my brother and I getting to pull it and making Divinity and making all kinds of candies and making the caramel apples and then the red candy apples with the with the Red hots on the outside oh yeah Mom was quite the Baker and she didn't make cakes and pies for five of us just five of us two kids well three kids and two parents mom would make 10 to 12 pies every Easter and Thanksgiving sometimes more and she'd always make the crust and she was the only one doing it mama was the original Martha Stewart she really was and I miss her everyday but when I see these recipes and brings back all the good memories thank you and thank you for letting me bend your ear for a minute I'm legally blind so I'm speaking into a voice controller on an Android phone and so I don't have no wi-fi I just have the social media on the phone but thanks and there's no punctuation for people that are bothered by such matters sorry God bless you all I'm praying solo shalom it also puts in words I didn't say I said shalom
Definitely going to make this. Looks amazing. And I agree with your statement about Honey Crisp. Absolute best apple.
Try a Cosmic Crisp! Found mine at Trader Joe’s after hearing a NPR story on apple varieties 🍎
Love Apple Crumble. And my Husband and I love America’s Test Kitchen. We watch it in Canada all the time and I enjoy each section of the show, including the explanation of what happens to each item as it cooks. My Husband a retired chemical Engineer enjoys it too. We also have all the Cookbooks. A question, will you be coming out with either a low Calorie and/or a Low Sugar cookbook soon?
i made one last night with granny smiths. they didn't break-down too badly to me. i also added a ton of topping. guess we all like different things.
Yeah, I always thought granny smiths were known for holding up in baking? Maybe she misspoke? Or maybe they don't hold up to this style of baking?
@@sandrah7512 interesting. mine didn't get too mushy for me. i think i'd still sacrifice more mushiness for the flavor of the granny smith's. don't tell, but i did not peel mine either. never do.
@@sandrah7512 Thanks for the info! That's really interesting, it's crazy how long apples are kept in storage before selling them. I'm a big fan of Pink Lady apples (eating and baking), but I'll have to keep the storage point in mind with those too.
I enjoyed that thoroughly. Lots of good humour and very lovingly taught. I made the crumble and it turned out just fine. Many thanks.👍👌✌
The crumble topping NEEDS cinnamon.
For sure! And I'd use a lot more cinnamon then this recipe calls for.
💯💯💯
@@cbryce9243 I'd also like some oatmeal added to the topping. Yummy!
Always 3 times as much… 🌲 for me.
@@cbryce9243 ha that’s what I do! I put cinnamon in many things. My fav tree. Lol I have a little bowl designated and tiny spoon 🥄 on corner that’s always out.it goes in yogurts, ice cream most things.
I live in Australia and love using Granny Smith for cooking…
However, I agree that Golden Delicious makes beautiful apple crumble…
The topping is the best part, so I don't understand why she'd want so little of it.
Totally agree. I don't want it if there is not 2 to 1 topping to apples.😋
@@sandrah7512 yeah, i've thought about that actually, but then it'd be too dry.
I agree but she mentioned this was her preference growing up!
Because they had thousands of pecks of apples to use up.
My absolute favorite baking apple is Northern Spy. They almost disappeared for many years but they are making a come back because of demand from bakers. They are not a pretty apple which is why they don't do well in the super markets but unparalleled for baking. I'm commenting from Canada.
I'll be doing it straight the first time (100% All Purpose Flour), but I'm hoping to swap out 50% of the All Purpose flour with White Whole Wheat flour to add fiber on the 2nd time, and I'm thinking a recipe like this might benefit from getting a little bit of that Graham Cracker Flour taste that White Wheat flour gives
I was thinking oat flour might be good, too - I always like the rich flavor it adds.
Would cake flour work?
Clear pronunciation, interesting, informative and really made it look very easy. Kudos