Place the Flour, Oats, Brown Sugar and Cinnamon in a large mixing bowl and stir to combine. Add the Melted Butter and mix until you get crumbs (see note 1). Set aside.
50 gr (1/3 cup) Plain / AP Flour, 50 gr (1/2 cup) Rolled Oats, 40 gr (3 tablespoon) Brown Sugar, 1/2 teaspoon Ground Cinnamon, 45 gr (3 tablespoon) Unsalted Butter
Wash the Apples, slice them in half then core them. Carve the centre of each apples to make room for the crumble.
3 Large Apples
Fill the Apples with the Crumble Topping. Set aside.
Cover the Remoska Tria with its baking lid, plug it in and turn it on. Let it preheat for about 5 minutes.
Carefully remove the lid (it will be very hot), place the apples in the Remoska Pot then cover with the lid again and bake for 20 to 25 minutes or until the apples are soft and the crumble has brown and is crunchy (see note 2).
Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.Ingredient Notes:
Apples: Use a variety of apples that are known to bake well and keep their shape when baked such as Pink Lady, Granny Smith, Golden Delicious or Fuji.
Make sure to mix well after adding the melted butter to the dry ingredients for the crumble. You will get a drier crumble if part of the dry ingredients aren't properly mixed with the butter.
The exact baking time may vary based on the size / variety of apples you use. Make sure to keep an eye on them as they could bake more quickly (or take longer) than 20 minutes!