Apple & Sweet Potato Crumble

Crumble is a classic British pudding: soft fruit under a buttery oat streusel. This version pairs tart apples with orange-fleshed sweet potato, spiced with cinnamon and ginger and finished with chopped walnuts.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 medium tart apples such as Granny Smith
• 1 large (about 12 oz) orange-fleshed sweet potato
• 2 tbsp fresh lemon juice
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp cornstarch
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 6 tbsp cold unsalted butter
• 1/3 cup chopped walnuts
• 1/4 tsp pinch of salt
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and butter an 8-inch square or similar baking dish.
2. 2Peel the sweet potato and cut it into 1/2-inch cubes; peel, core, and slice the apples into thin wedges.
3. 3Toss the sweet potato cubes and apple slices with lemon juice, granulated sugar, cinnamon, ginger, and cornstarch until evenly coated, then spread them in the prepared dish.
4. 4In a mixing bowl, combine the oats, flour, brown sugar, salt, and walnuts.
5. 5Cut the cold butter into small cubes and rub it into the dry mixture with your fingertips until it forms clumpy, sandy crumbs.
6. 6Scatter the crumble topping evenly over the fruit so most of the surface is covered but a few juicy pockets show.
7. 7Bake until the topping is deep golden and the fruit is bubbling at the edges and fork-tender, 40 to 45 minutes.
8. 8If the top browns too fast, tent loosely with foil for the last 10 minutes.
9. 9Cool the crumble on a rack for at least 15 minutes so the juices thicken.
10. 10Scoop into bowls and finish with a scoop of vanilla ice cream while still warm.