温暖的苹果酥
Dessert1小时6 份简单关于此食谱
一道永恒舒适的甜点，肉桂风味的嫩苹果下方铺着金黄、黄油味的燕麦酥皮。这个可靠的食谱使用食品储藏室的常用材料，可以快速完成——用从烤箱中取出的热食配上一勺香草冰淇淋或奶油淋酱，完美呈现。无需特殊设备，永远不会令人失望。
步骤说明
- 1
Preheat your oven to ![375°F]. Lightly butter a 9×13-inch baking dish (or a similar 2.5–3 quart dish) and set aside.
- 2
Peel, core, and slice the apple into ½-inch wedges. Place them in a large mixing bowl and toss with the granulated sugar, cinnamon, nutmeg, lemon juice, and all-purpose flour until every slice is evenly coated. The all-purpose flour helps thicken the juices as the apple bake.
- 3
Spread the apple mixture evenly into the prepared baking dish. Press them down gently so they sit in a fairly compact, even layer — this ensures they cook through and don't leave gaps under the topping.
- 4
In a large mixing bowl, combine the all-purpose flour, rolled oats, light brown sugar, cinnamon, and salt. Stir together with a fork or your hands until evenly mixed.
- 5
Add the cold butter cubes to the oat mixture. Using your fingertips, rub the butter into the dry ingredients, pressing and squeezing until the mixture resembles coarse, clumpy breadcrumbs with some pea-sized lumps remaining. Don't overwork it — those lumps become the crispy golden clusters on top. Alternatively, use a pastry cutter or two forks.
- 6
Scatter the crumble topping evenly over the apple. Spread it all the way to the edges but avoid packing it down — a loose, uneven layer crisps up much better in the oven.
- 7
Place the dish on the center rack of the oven and bake for 35–40 minutes, until the topping is deep golden brown and the apple juices are bubbling around the edges. If the top is browning too quickly after 25 minutes, loosely tent it with aluminum foil.
- 8
Remove from the oven and let the crumble rest for at least 10 minutes before serving. This allows the filling to thicken slightly and makes it easier to scoop. Serve warm with vanilla ice cream, custard, or a drizzle of cold pouring cream.
