This version of the Crumble Apple Pie recipe was developed and became popular during World War II. Flour and sugar, among other food supplies were very limited. Women had to stretch these as much as possible to feed their kids and elderly family members. The recipe reduced flour and sugar by nearly 4/5 (!) of the original pre-war era apple pie recipes.
The Apple Crumble Pie in a Skillet doesn’t have dough at the bottom and has a generous fruit to dough ratio. It requires no sugar to be added to apple filling, capitalizing on apple’s natural sweetness. This crumble pie recipe also doesn’t require any eggs, which makes it wallet-friendly and is suitable for people on a vegetarian diet.
The pie is so easy to make, you’ll want to make it again and again.
3 ounces butter
1/2 cup flour
1/2 cup rolled oats
1/3–2/3 cup sugar, depending on how sweet you like your desserts
2 tablespoons lemon zest (rind)
pinch of salt
1/2–1 teaspoon cinnamon (optional)
2 tablespoons honey (optional)
Preparation and Cooking Steps
- In a bowl, mix together flour, oatmeal, lemon zest, and pinch of salt. Add about 2 ounces cubed (cut) butter and mix together with your fingers until a rough crumble appears.
- Add sugar to the crumbled dough, mix well. Put in the freezer for 20 minutes.
- In the meantime, core and slice (or cube) apples. Heat a skillet over medium-high, and add the remaining butter.
- Add apples to the skillet. Cook for about 10 min, stirring occasionally. Cover with a lid and cook for another 5-8 minutes. Add honey and cinnamon, and cook some more. You’ll notice apple slices will start getting caramelized. Turn off the stove.
- Remove apples from the skillet. Pour the apple filling into a 2 inch serving dish.
- Wipe the skillet clean with a kitchen towel, and heat over medium-high.
- Add crumble dough to the skillet and fry for about 5 min. Stir and fry for another 3-4 minutes, till golden brown.
- Top the apple filling with the crumble.
- Serve and enjoy!