Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Apple Crumble — my grandma’s simple recipe

Ola Rokita23 September 2018Comments (6)

Apple Crumble

I always think of September as the apple month. During this time apples grow everywhere. And when I was a child, I remember that my grandmother would bring bags and bags of apples home. My favorite is the Cortland apple. It’s perfect for baking and delicious to eat. Cortland apples have a hint of raspberry flavor, making them sweet and not too tart. My grandmother would also make all kinds of wonderful things with apples. Apple compote, apples dipped in honey, apple pancakes, apple strudel, and my favorite the “Szarlotka”, or apple crumble as it is known in English.

Over time, I have updated my grandmother’s recipe. Replacing half of the flour with almond meal to add more nutrients. Halved the sugar to reduce the unnecessary calories. And removed the baking powder. Even though the cake is a little flatter as a result, it’s healthier without this added chemical.

This recipe can also be made gluten-free. Simply replace the flour with almond meal and add about 3 table spoons of potato flour.

It’s an ideal pastry to pair with your morning coffee or the afternoon tea. And the kids love it too because they think they’re eating dessert while also eating fruit and a protein-loaded snack. But, if you want to take this apple crumble to the next level, add a scoop of vanilla ice cream while it’s still warm. You’ll melt.

For optimum Apple Crumble, I use wheat flour from Poland type 520-550. This type of flour is excellent to use for baking. It’s also not enriched like most local brands. Click here to learn why I only bake with this flour.

Apple Crumble (Szarlotka)


  • 3/4 cup almond meal
  • 1/2 cup flour (krupczatka)
  • 3 whole eggs
  • 6-8 whole apples
  • 4 tbsp sugar
  • 1 stick unsalted butter (100 grams)
  • 1 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 pinch salt

For the Crumble to top off the pastry:

  • 5 tbsp butter
  • 2 tbsp sugar
  • 4 tbsp flour (krupczatka)


  1. Wash and dry 6-8 apples. You can add a couple more if you like your apple crumble loaded with extra fruit.

  2. Peal the apples, half them, and remove the seeds. Take a large mixing bowl and using a grater, grate the peeled slices of apples on the large holes into the bowl. 

  3. Add cinnamon, brown sugar, and 1 tbsp of lemon juice, and mix it all together.

  4. In the meantime, preheat the oven to 350 degrees Fahrenheit (180 Celsius).

  5. While the oven is heating, in a medium mixing bowl, add flour, almond meal, sugar, salt, and chopped butter (at room temperature). 

  6. Combine it together to form a ball. 

  7. In a separate bowl, combine eggs, one tbsp of lemon juice, and vanilla and mix it well together until the mixture becomes fluffy.

  8. Combine both of the mixtures together (wet and dry)with a spatula until you have one consistent mixture.

  9. Take a large non-stick baking sheet and spread the mixture gently onto it. If you don't have a non-stick baking sheet, take a small slice of butter and thinly butter the surface and the sides using your fingers, and then powder it with some bread crumbs. This trick works like magic when you don't want your dough to stick to the surface.

  10. Bake your dough for 25 minutes, then remove it from the oven, and using a fork puncture the dough throughout. 

  11. While the dough is baking, make the crumble. To do that, combine butter, sugar, and flour and using your fingers work the ingredients together until small clumps are formed.

  12. Next, take the grated apples and spread them evenly over the baked dough.

  13. Add the crumble on top and bake for another 30 - 35 minutes.

  14. Remove from the oven and place it on a cooling rack and wait 10-15 minutes for the apple crumble to cool off.

Important note about this recipe: Coarsely milled flour, also known as “Krupczatka” is the best flour to use for shortbread baking and this recipe. It prevents the shortbread from becoming too dense and makes the dough more airy, especially if you don’t use baking powder.

Also, as with many Polish flours, it has 11 grams of protein per 100 grams versus only 6.7 grams of protein per 100 grams found in the U.S. Enriched flour (see below). Another reason why I only bake with Polish flour.

Protein in flour

{ 6 comments… read them below or add one }

Rachel September 24, 2018 at 18:58

Ola you are right. I think that children will especially like this cake.

Rachel Tennes


Ola Rokita September 24, 2018 at 21:49

Thanks Rachel! It’s definitely a popular snack in my house. 🙂


Rachel September 25, 2018 at 07:58

Great! Then I have to make such a dessert for my children 🙂 I’am waiting for the next recipes!



Ola Rokita September 26, 2018 at 22:53

Have you ever tried, or heard of, “pierogi?” My other favorite, and the kids love it too. I’ll post my recipe soon.


Rachel September 27, 2018 at 11:47

Pierogi? No… I’am looking forward to your recipe, Ola! 🙂


Ola Rokita September 27, 2018 at 21:39

Wonderful! Can’t wait to share it then 🙂 Thanks Rachel.


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