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Irresistible Apple Crumble Tart Recipe You Have to Try

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Learn how to make delicious Apple Crumble Tart. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/4 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2 to 3 tablespoons ice water
  • 4 medium apples (I like Granny Smith or Honeycrisp for a nice balance of tart and sweet)
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but it adds that cozy warmth Mama Lu loved)
  • 1 tablespoon lemon juice (to brighten the apple filling)
  • 1 tablespoon all-purpose flour (to thicken the filling slightly)
  • For the crumble topping:
    • 1/2 cup all-purpose flour
    • 1/3 cup granulated sugar
    • 1/4 cup rolled oats (adds a lovely texture)
    • 1/4 cup cold unsalted butter, cubed
    • 1/2 teaspoon ground cinnamon

Substitution suggestions: If you want a gluten-free version, swap all-purpose flour for your favorite gluten-free blend. For a dairy-free option, use coconut oil or vegan butter instead of unsalted butter. And if you love a bit of crunch, toss in chopped pecans or walnuts into the crumble topping.

Instructions

  1. Begin by making the tart crust. In a large bowl, whisk together 1 1/4 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt. Add the cold butter cubes, and with your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. This step always reminds me of sitting beside Mama Lu, her hands steady as she showed me how to feel the dough come together without overworking it.
  2. Add ice water one tablespoon at a time, gently mixing just until the dough holds together when pressed. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. This rest helps the gluten relax and keeps the crust tender.
  3. While the dough chills, preheat your oven to 375°F (190°C). Peel, core, and thinly slice the apples. Toss them in a bowl with lemon juice, brown sugar, cinnamon, nutmeg (if using), and 1 tablespoon flour to coat evenly. This mixture will cook down beautifully, releasing juices that thicken just right.
  4. Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer it to your tart pan, gently pressing it into the edges and trimming any excess. Poke the bottom a few times with a fork to prevent bubbling. I always imagine Mama Lu’s gentle warning here: “Don’t rush it, let the dough speak to you.”
  5. Arrange the apple slices in the crust in an even layer, letting some overlap for a rustic look. Pour any leftover juices over the apples.
  6. In a small bowl, combine 1/2 cup flour, 1/3 cup sugar, rolled oats, cinnamon, and cold butter cubes. Use your fingers or a fork to crumble the butter into the dry ingredients until the mixture resembles chunky crumbs.
  7. Sprinkle the crumble topping evenly over the apples. This topping is the heart of the tart—the buttery, crunchy contrast to the tender fruit beneath.
  8. Bake for 40-45 minutes or until the crust is golden and the topping is crisp and browned. The aroma will fill your kitchen with that familiar, comforting scent that always made me feel like home was right around the corner.
  9. Allow the tart to cool for at least 20 minutes before slicing. This rest time lets the filling set, making it easier to serve and enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.

Find it online: https://claracooking.com/apple-crumble-tart/