Apple Crumble dilemma? Cook the apples first?

Personally I'm not keen on oats in crumble, but I use demerara with a small amount of granulated in the mixture.

I make a large batch of crumble mixture, cook it turning it over seversal imes as it cooks, when cool I put it through the liquidiser to break up any lumps and then freeze it for future use. Then for whatever crumble you want, book your fruit and then put the ready cooked crumble on top. So you can preapre ahead of time then just reheat in the oven and you get a lovely non-soggy crunch crumble!

To get a really crunchy crumble topping you can put the crumble mixture (it's also good to add breadcrumbs and/or oats) into a large frying pan and begin to brown, turning continuously with a spatula.
I saw this demonstrated by Raymond Blanc and it's the method I saw being used in the working kitchen of a National Trust property over an open fire (possibly Waddesdon Manor). Works every time. You can even make the filling and crumble separately on the stove top and assemble in individual ramekin dishes.

Hi a short blast in the microwave as above and add a couple of eating apples as they don't 'fall' like Bramley's they add a good texture to apple crumble.

Cornish patsy I’m going to do it that way next time

I always use the classic good ol' British Bramley Apples but if you're abroad maybe they're not available there?
I never pre cook them. I use ground almonds and oats sometimes in my toppings.
Never have undercooked apples. Everything always cooks beautifully together.

Greyduster

I usually give them a short blast in the microwave; not long enough to send them to mush, but just enough to keep their shape and texture and the oven will do the rest.

That’s what I do. Learned the hard way though!

I cook mine first as I like soft apples, depends on what you prefer.

Fortunately, I have some frozen apples so will make a crumble for later.

I learnt a tip recently of melting the butter in the microwave until liquid then add the flour stir with a fork until like breadcrumbs then add sugar, oats and spices. Quicker and cleaner than the traditional way.

I slice mine , add a bit of water, sugar, put them in the glass pie dish then microwave for about 5/8 mins to soften. Sprinkle with the crumble mix and cook in oven.

I part cook the apples too. A friend of mine used to slice the apples very thinly using a potato peeler and that worked well for her.

I usually use apples from the freezer so defrost them first and then add crumble with porridge added as many other suggest. I don’t mind that middle bit - in fact I rather like it!

If in doubt try the tinned apple slices- ones in own juice or water are not too sweet, drain that off,(not usually very much in anyway) then pour into dish & top with crumble. Cook for about 20- 30 minutes.(keep checking after 20, till golden) lovely.and just as nourishing.And less waste&hard work.

I usually make apple pie with thinly sliced uncooked apples but crumble always with pre-cooked. I usually use stewed apple (or blackberry and apple) from the freezer and a very thick layer of crumble - at least as thick as the apple. So at least an inch and a half depth of both of them.

I’ve never cooked the apples first just thinly slice with brown sugar and always add oats to the crumble I love it when the apple juice seeps into the edges it makes the crumble so crisp and tasty.

I always cook them a bit first, (then add the blackberries afterwards if using) and top with crumble.

Raymond Blanc has a recipe for cooking separately then assembling. But needs crumble mixture trebled ?
www.bbcgoodfoodme.com/recipes/apple-and-blackberry-crumble/?amp

My daughter Facetimed me from Australia just this week, knife and apple in hand, to ask me just this question! I suggested gently partially cooking the apples before applying the crumble. Haven’t been updated on the result yet

I don't precook the apple, unless they have been frozen. For the topping I use 75% porage oats, 25%oatbran and soft dark brown sugar - yummy!!

I part cook the apples and sprinkle demerara sugar on top for a crispy/crunchy topping.

I always use cooked apples for the base, not keen on sliced apples. All a nice big mush when the custard is mixed in!

I part cook the apples and use a flapjack topping so I get a nice crisp crumble.

I usually part cook the apples, with a bit of lemon juice. If you use 1/2 cooking and 1/2 eating apples, you can use less sugar. I always mix oats in the topping too - and sometimes chopped walnuts.

I usually part cook the apples so they are soft. Like Marydoll I add some oats to the crumble mix too.

I'd suggest part cooking them first, too.

Mind you, I usually use cooked apple and I quite like that intermediate layer of apple soggy crumble

I part cook the apples. I also add some porridge oats to the flour, which makes the topping really crispy.