Sunday Cooking With Crys: Italian Apple Crumble

I found myself with some leftover apples in my house. For my taste they were too soft to eat, but they were still in excellent condition and I thought it was a pity to throw them out. So, I decided to leaf through my books, notes and fridge to see what else I had lying around that could be thrown together with the apples to bake something. After all, soft apples are perfectly fine for cooking.

Some rummaging in my fridge yielded some extra sour cream that I had bought for another recipe and didn’t use. In that case, I’m going to make myself the Italian version of apple crumble.

If you already like apple crumble the way it is, you will find this version to be the poor man’s crumble so best save yourself the trouble. If, on the other hand, you sort of like apple crumble but find it to be too sweet and/or too buttery for your taste, then this is the recipe for you. It’s lower in fat, it’s not sweet, but it’s still very nice warmed with some whipped cream or ice cream next to it.


For this recipe, you will need:

for the base:

150gr flour

90 gr butter

45gr of brown sugar

50ml of sour cream

pinch of nutmeg

pinch of salt

For the filling:

600gr apples

200ml of sour cream

3 egg yolks

150gr sugar

20 gr flour

1 teaspoon of vanilla


Crumble together the ingredients for the base until they are the consistency of fine, dry breadcrumbs. If this does not happen properly in your fingers, try pulsing the ingredients in a blender, eventually adding a tablespoon of flour and/or brown sugar, until it reaches the desired consistency.

Place 2/3 of the crumbs into a buttered and flour-ed cheesecake tin, pat them down slightly, and place in the fridge to cool for approximately half an hour.

Peel and core the apples. Place one half of an apple in the center of the base, and then place the other thickly sliced apples around it.


Whisk the rest of the filling ingredients together and pour them over the apples. Then, sprinkle the rest of the crumbs on top of the filling.



Bake the cake for 1 hour and 10 minutes at 180C. This cake is best served warm, with either whipped cream or ice cream.


And that’s it. Italian apple crumble, or, what to do if you don’t want to waste apples and sour cream!

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