Small Batch Freshly Milled Flour Apple Crumble
This Small Batch Freshly Milled Flour Apple Crumble has sweet and tender apples covered in a cinnamon-spiced syrup, topped with a freshly milled flour Dutch crumble. It’s the best dessert to enjoy any day of the week, served with a scoop of Homemade French Vanilla Bean Ice Cream.
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Why This Recipe is So Good
I love that this apple crumble is a super-easy apple pie-type dessert without the crust. The apples are so soft and tender with a little bit of texture covered in a sweet, spiced cinnamon and vanilla syrup. The crumble topping is made entirely with freshly milled hard white wheat berries mixed with butter and more brown sugar. The hardest part is peeling and chopping the apples – it’s seriously so easy to make.
If you are new to Freshly Milled Flour Recipes, this is an easy recipe to try. Since it’s an apple crumble, there isn’t any dough or yeasted steps to deal with. Everything is mixed in a bowl, then baked.
Apple crumble vs apple crisp. Both are baked apple desserts similar to apple pie, but the main difference is the topping. The apples are topped with a crumble topping made with butter, flour, and brown sugar. A crisp topping usually includes oats, like this apple crisp with oat topping, which gives the dessert a crispy and crunchy texture.
Recipe Ingredients
- Apples: A mix of Granny Smith apples and Gala or Honey Crisp. I find this gives the apple crumble the best apple pie filling flavor and texture. Once done, the apples are soft but not falling apart and mushy.
- Brown sugar and white or cane sugar add the perfect hint of caramel sweetness, so the apple juices are nice and syrupy.
- Pure vanilla extract and ground cinnamon. Apple crumbles are so simple and don’t need a lot of additions. Vanilla (extract or bean paste) and cinnamon keep this dessert simple and delicious.
- Freshly milled flour crumble topping: Apple cobbler topping is made with freshly milled hard white wheat berries instead of traditional all-purpose white flour. It’s also made without oats, so it’s more like a Dutch crumble topping. The crumble topping is sweet and buttery with a slightly crispy top.
How To Make an Apple Crumble with Freshly Milled Flour Crumble Topping
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Making apple filling
Use your flour mill to mill hard white wheat berries.
To make the filling: add peeled, cored, and diced apples into a large mixing bowl with ground cinnamon, vanilla extract, salt, freshly milled flour, and both sugars. Stir until the apples are well coated, then transfer to a 1 quart baking dish. Use a small baking dish for best results, otherwise the apples will dry out.
Make freshly milled flour crumbing topping
In a medium-sized bowl, stir together freshly milled flour, melted butter, salt, and both sugars. The topping should be crumbly and have a wet sand consistency.
Sprinkle the crumble topping evenly over the apples.
Bake apple crumble
Bake until the apples are tender when pricked with a toothpick, the juices are bubbly and syrupy, and the crumble topping is browned.
Allow the apple crumble to cool slightly, then serve warm with a scoop of vanilla ice cream.
Looking For More Recipes?
- Mostly Freshly Milled Flour Chocolate Chip Cookies
- Freshly Milled Flour Brownies with Sprinkles
- Gluten Free Blueberry Peach Crisp Using Fresh or Frozen Fruit
- Easy Peach Crisp with Frozen Peaches
- Fresh Cherry Crisp
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Small Batch Freshly Milled Flour Apple Crumble
Equipment
- Vegetable peeler
- small 1 quart baking dish
Ingredients
Apple filling
- 4 small apples I used 3 Granny Smith and 1 Gala, peeled, cored, and diced into 1-inch pieces. Mine were very small, so I used 5 (2 ½ – 3 cups diced)
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract or vanilla bean paste
- 1 pinch salt
- 1 tablespoon freshly milled flour I used hard white flour
- 2 tablespoons brown sugar
- 3 tablespoons cane sugar or white granulated sugar
Freshly milled flour crumble topping
- ⅔ cup freshly milled flour I used hard white flour, 100 grams of milled flour
- 5 tablespoons melted unsalted butter
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon cane sugar or white granulated sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Mill hard wheat berries.
- Add peeled, cored, and diced apples into a large mixing bowl with ground cinnamon, vanilla extract, salt, freshly milled flour, and both sugars. Stir until the apples are well coated. Transfer the apple filling to a 1 quart baking dish. Use a small baking dish for best results.4 small apples, ¼ teaspoon ground cinnamon, ½ teaspoon vanilla extract, 1 pinch salt, 1 tablespoon freshly milled flour, 2 tablespoons brown sugar, 3 tablespoons cane sugar or white granulated sugar
- In a medium-sized bowl, stir together freshly milled flour, melted butter, salt, and both sugars. The topping should be crumbly and have a wet sand consistency.⅔ cup freshly milled flour, 5 tablespoons melted unsalted butter, ¼ teaspoon salt, 2 tablespoons brown sugar, 1 tablespoon cane sugar or white granulated sugar
- Sprinkle the crumble topping evenly over the apples.
- Bake for 40 minutes, or until the apples are tender when pricked with a toothpick, the juices are bubbly and syrupy, and the crumble topping is browned.
- If the top ever starts to brown too much, lightly tent it with a piece of foil.
- Allow the apple crumble to cool slightly, then serve warm with a scoop of vanilla ice cream.
Notes
How To Store/ Make Ahead
Apple crumble is best enjoyed the day it’s made. Store leftover apple crumble in air tight container for up to 3 days. Freeze in freezer safe bags for up to 2 months.Tips and Tricks
If the crumble starts to brown too much on top, lightly tent it with a piece of foil. Til the apples are soft and the juices are syrupy It’s important to use a small 1 – 1.5 quart baking dish. This keeps the apples soft and syrupy. A 2 quart baking dish will be too large and cause the apples to dry out while baking.Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
