Apple Crumble

A classic dessert just begging to be made with juicy, West Virginia grown apples and topped off with a scoop of Charleston’s own Ellen’s Homemade Ice Cream!

Apple Crumble

Apple Filling:

4 medium apples

3 tablespoons water

2 tablespoons butter

1 teaspoon cinnamon

1/3 cup sugar

1 tablespoon + 1 teaspoon cornstarch

2 tablespoons water

Peel, core and slice apples. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.

Note: Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.


1 cup butter

2/3 cup white sugar

2/3 cup brown sugar

3 cups all-purpose flour

2 tablespoons ground cinnamon, or to taste

Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.

Preheat the oven to 350F

Butter a 9 in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling

Serve warm with vanilla ice cream or alone

Recipe by:

Chef Paul Smith