Sous Vide Apple Oat-Ginger Crumble


Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...

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This is an apple dessert for ginger lovers. It’s made for autumn, when apples are at their juicy peak. A dash of nutmeg and cinnamon always compliment apples. And ginger? It adds a sweet tickle of heat that can’t be beat. Cooking the apples sous vide means the fruit keeps its shape better. You don’t end up with any mushy pieces, either, or ones that are a little too hard from not cooking evenly enough. Instead, you get uniform tenderness with a heightened flavor of pure apples. Serve this easy crumble for dessert or even for an indulgent breakfast.
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Ingredients for 4

  • 4 apples such as Fuji, Pink Lady, Granny Smith, or your favorite heirloom variety

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon granulated sugar

  • 1/3 cup all-purpose flour

  • 1/3 cup oats

  • ¼ cup light brown sugar

  • 1/3 cup chopped crystallized ginger

  • ¼ teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • Pinch of salt

  • 5 tablespoons cold, unsalted butter, cut into small cubes, plus additional softened butter for greasing pan

  • Ice cream or whipped cream, for serving (optional)


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 183ºF (84ºC).

  • Step 2

    Peel, core and slice apples into ¼-inch wedges. Toss the apples with the lemon juice and granulated sugar, then transfer to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Take care to position the apples in one single layer as much as possible. Place the bag in the water bath and set the timer for 2 hours.

  • Step 3

    When apples are nearly done, heat the oven to 400 degrees and butter a 7-by-10-inch baking pan. In a small bowl, mix together the flour, oats, light brown sugar, crystallized ginger, cinnamon, nutmeg and salt. Using a pastry cutter or two knives, cut in the cold butter until you have pieces about the size of a pebble.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Pour the contents of the bag into the prepared baking pan. Arrange the crumble mixture evenly over the top. Transfer to the oven and bake until the crumble is golden brown, about 20 minutes.

    • Step 1

      Serve warm or at room temperature, as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

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183.2 F / 84 C Recipe Temp
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