Microwave apple crumble

    20 min

    I don't usually like 'baking' with the microwave, but this recipe works great. The topping comes out crispy on top, moist inside - simply delicious! It's a dessert that's quick and easy to make, too. Best served warm with vanilla ice cream or natural yogurt.

    264 people made this

    Serves: 6 

    • 4 large Granny Smith apples - peeled, cored and sliced
    • 115g butter, melted
    • 165g brown sugar
    • 65g porridge oats
    • 50g plain flour
    • 1 tsp ground cinnamon
    • 1/2 tsp allspice

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Spread the apples evenly in a square glass baking dish or deep-sided microwave-safe dish.
    2. In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples.
    3. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife. Enjoy!

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    Reviews in English (136)


    Something else. The second time I did this I changed the method .......1. Firstly mix the apple with 1 tbsp water and some sugar and microwave on high heat covered for 3 minutes. Stir. .......2. Mix topping, put on top of apples and cook on medium heat uncovered for 7 minutes. .......3. Leave to stand for 3 minutes before eating I found that this cooked th eapples better without the topping overcooking  -  22 Apr 2009


    The quantities of the ingredients were perfect in this recipes but I adjusted the cooking times in the microwave the second time I tried tto make this as the first time the crumble seemed to 'burn' in my microwave...but its a great time saving recipe!  -  22 Apr 2009


    If you are using pre-cooked Fruit, try Microwaving the Crumble separately for about 5 Minutes, forking and sampling as you go then there won't be a burning problem. I have just had a nice crispy Rhubarb Crumble without the usual uncooked soggy bottom. Crumble quantities above are enough for 2 servings, I have saved one in my Fridge.  -  15 Sep 2013