This recipe for a creamy apple crunch is a great dessert in fall and winter. But off course also for Thanksgiving dinner. And because you put it in it's own jar, it's easy to serve.
Apples and fall are a true combination. Because of course that's their harvest season, but also because they store well. Some can even be stored whole winter. And it's a welcome substitute with citrus in winter.
And you can not only eat this great fruit raw, but you can make delicious warm and cold desserts with them. One of them I made for Thanksgiving dinner: a hot and creamy apple crumble dessert.
You can prepare it early and keep it cool in the refrigerator. Later on you can heat it up in the oven so it's served hot at dessert.
- apples contain a lot of juice and some are better for baking then others, make sure to use granny smith or an other baking apple for great result.
- you coat the apples with a lemon mixture they won't brown in the refrigerator.
Recipe Apple crumble in a jar
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Apple crumble in a jar
- 4 jars
- 40 gram whole wheat flour
- 30 gram oats
- 60 gram brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon gingerbread spices
- ⅛ teaspoon salt
- 75 grams butter unsalted
- 600 grams apples baking apple like Goudreinet
- 30 grams butter unsalted
- 30 grams flour
- 30 ml water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 60 ml honey
- ½ teaspoon gingerbread spices
- Preheat the oven to 180 degrees Celsius.
- Add to a bowl the ingredients for the topping.
- Mix them with your fingertips until you've got a crumble mixture.
- Put the mixture in the refrigerator.
- Melt the butter and mix with the flour, water, lemon, vanilla extract, honey and gingerbread spices.
- Peel the apples, take the core out and slice into small cubes.
- Mix the butter mixture with the apples.
- Take small jars or cups and put the apple mixture in (make the jars very full, because in the oven it will get a bit less volume.
- Spread the crumble mixture over the apple jars and put in the oven for 30-40 minutes.
- Serve warm.