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Foodie Shares Easy Apple Crumble Recipe That Uses Only 2 Ingredients & Is Made In Less Than 20 Minutes In The Air Fryer

A FOODIE has shared a super easy apple crumble recipe that you can whip up in the air fryer in just 20 minutes. 

And the best part is the budget recipe only uses two ingredients and will only cost you a few bob.

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A foodie has shared a super easy apple crumble recipe that you can whip up in the air fryer in just 20 minutesCredit: Tiktok/@jessdoinglifee

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All you need is some apple filling and crumble to make your tasty dessertCredit: Tiktok/@jessdoinglifee

Jess, who goes by @jessdoinglifee online shared her apple crumble recipe in a TikTok video online. 

She said: "Let's make an Air fryer apple crumble with just two ingredients."

For the first ingredient Jess grabs a tin of apple filling you can get this from the supermarket for about £1.80. 

Jess said: "It's so quick and easy anybody can do it get out an ovenproof dish and I'm just using this brand of apple filling."

The foodie then layers her crumble with a crumble mix with will set you back about 65p in supermarkets. 

Jess said: "Empty your apple filling into the bottom of the dish and top with crumble."

"I'm just using this one from Asda pour it on the top and then flatten it down with a fork how much you add is entirely up to yourself and how you like your crumble."

Your crumble will only need 20 minutes in the air fryer till it's ready. 

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Jess said: "Pop it in the air fryer on 180 on bake mode for 20 minutes and then it should come out crispy and golden on the top."

You can customise the recipe to suit your needs. For example, swap out your apple filling for berries or rhubarb. 

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Jess said: "Such an easy way to make a home comfort dessert for all the family and it also helps that it's super easy to do too."

"Absolutely banging."

The foodie adds custard to her crumble but feel free to add cream or icream or whatever you fancy. 

Jess's crumble recipe racked up 257,000 views and people said they were desperate to try it. 

One user said: "Omg I just want the crumble bit and the custard!  I didn't know I could get it in a packet."

Another said: "I picked blackberries from the garden and made a crumble mix - cooked in an Air fryer. 100% delicious."

"This is my hubby's fave dessert. Making him this now and can't believe how easy it is. Thanks," said a third. 

Apple Crumble

Granny smith apples are my pick for this crumble. They have a nice acidic bite and will cook from raw so there is no need to pre or par cook them. It's really easy, just peel, dice and bake. I've deliberately kept this recipe simple and uncomplicated, no rhubarb or berries, oatmeal or cornflakes. This is all about the flavour of the apples topped with a classic, true crunchy crumble. Simple, tasty, perfect.

What to serve with it? I like a nice scoop of vanilla icecream slowly melting into the hot crumble topping, then there's the option of cold runny cream poured carefully round a hot, steamy crumble island; slightly sweetened whipped cream with a dash of vanilla or your favourite liqueur, a healthy dollop or two of natural thick Greek yoghurt or, if you really want to impress, try a jug of velvety smooth, homemade, real-egg custard. My recipe is at the bottom of the page.

Filling 4 large Apples (Main) 1 Lemon, finely grated zest 2 Tbsp Lemon juice ½ cup Sugar 1 tsp Cinnamon Crumble ¾ cup Butter 1 cup Flour 1 cup Sugar Directions

Heat oven to 180C. Peel apples, cut into quarters, remove core then dice. Mix with lemon zest, juice, sugar and cinnamon.

Place apple mix into a baking dish.

Dice butter then rub in flour using fingertips until it resembles breadcrumbs.

Stir the sugar through then spread evenly over the apple mix.

Bake for 40 minutes until crumble topping is golden brown.

Real egg custard

Bring 2 cups milk and 4 Tbsp cream to the boil. Whisk together 4 egg yolks, 1 tsp vanilla, 2 Tbsp caster sugar and 2 tsp cornflour. Pour hot liquid on to yolk mix and whisk well, return to the pan and whisk over a medium heat until custard thickens. Take a look at Geoff'sstep-by-step instructions on how to make custard.

More crumble recipes from Geoff

This Easy Anti-Inflammatory Breakfast Blueberry Crumble Recipe Was Designed By A Dietitian And Chef

Summer may be nearing its end, but according to the U.S. Highbush Blueberry Council, blueberry season is still in its prime—so our fun's just getting started (North American blueberry season spans from April to late September). And what better way to use up your farmer's market or U-pick haul than by baking a delicious blueberry crumble?

Here to help us turn our basic bushel into an antioxidant-rich crumble is Nicole Addison, RD, the recipe developer and blogger behind Nourished by Nic *and* a registered dietitian. Her gluten-free blueberry breakfast crumble is crispy, crunchy, and extremely nourishing for the soul. Newsflash: Fruit crumbles aren't just a hot ticket dessert item—they can certainly be a part of a well-balanced breakfast, too. Got blueberry milk? 

Why we're so in love with this blueberry breakfast crumble recipe

First and foremost: Can we take a moment to marvel at the sheer beauty of this dish? I mean, come on. It's gooey and hot on the inside yet crispy and crunchy on the outside. And it's registered dietitian-approved. Need I say more?

According to Addison, the possibilities for enjoying her blueberry crumble recipe are endless; it can be made as a snack, dessert, or even breakfast. And while the registered dietitian emphasizes that "a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices," it's worth noting that each serving contains seven grams of protein and six grams of fiber, which is icing on the proverbial cake.

"[This recipe] is made with nourishing ingredients to make it higher in fiber, lower in sugar—and even contains a little protein—so it's a great addition to a balanced breakfast—just pair it with added protein for a great balanced meal," Addison says in her post. Remember: Dietitians recommend consuming at least 30 grams of protein for breakfast. (Need some help with figuring out those calculations? This 30 grams of protein cheat sheet can help.)

Another quick note: Addison stresses the importance of ensuring that your oats and oat flour are certified gluten-free for folks with an allergy or intolerance, and recommends options like Bob's Red Mill's Gluten-Free Old Fashioned Rolled Oats and Bob's Red Mill's Gluten-Free Oat Flour.

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Of course—and very sadly—blueberry season will inevitably come to an end. But that doesn't mean we should stop enjoying this tasty blueberry crumble until next year. On the contrary, Addison recommends using frozen blueberries if fresh ones are hard to find. In fact, research shows that frozen blueberries have just as many, if not more, antioxidant properties as fresh blueberries since they're frozen at their peak ripeness. Additionally, researchers have discovered that the ice crystals that form during freezing disrupt the structure of the plant tissue, making antioxidants, such as anthocyanins, that eliminate free radicals even more available. The more you know, right?

But, hey, if blueberries aren't your thing, raspberries or the berry mix of your choice will also be just as delicious.

Photo: Nourished by Nic

Gluten-free blueberry crumble recipe

Yields 6 servings

Ingredients

For the berry filling:4 1/2 cups blueberries (1,600-gram bag of frozen blueberries)1 Tsp vanilla extract2 Tbsp gluten-free oat flourJuice of 1/2 lemon

Crisp topping:1 1/2 cups gluten-free oats1/4 cup gluten-free oat flour1 Tsp cinnamon2 Tbsp honey1/4 cup melted butterPinch of salt

Optional add-ins:2 Tbsp unsweetened shredded coconut, optional2 Tbsp hemp seeds, optional1/4 cup chopped walnuts, optional

1. Preheat the oven to 350°F.

2. Grease a large, 29-centimeter (about 11-inch) glass or ceramic oven-safe round dish, and add blueberries, vanilla extract, oat flour, and lemon juice. Gently stir to combine. (Pro tip: This can also be done in a bowl prior. However, we like to minimize cleaning dishes.)

3. In a medium bowl, make your topping by using a fork to stir together oats, oat flour, cinnamon, honey, melted butter, and salt. Add coconut, hemp seeds, and chopped walnuts if desired. The crisp topping should be dry but moist enough to form small crumbles.

4. Pour the crisp topping over the blueberries, gently patting it down.

5. Bake for about 40 minutes or until the top is just beginning to turn golden brown.

Vegan peach cobbler coming right up:

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