Apple Crumble

Apple crumble is the perfect fall dessert. It’s a sweet and seasonal celebration - tart caramelized apples down below, crispy crunchy crumble on top. I think you’re going to love it.

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Apple Crumble

Apple Crumble
Yield: Serves 6-8
Author:

The perfect fall dessert!

Time

  • Prep: 15 minutes
  • Cook: 1 hour
  • Total: 1 hour 15 mins

Ingredients

  • 5-6 med/ large apples; cored, peeled and cut into 1-inch cubes. I use a mix of honey crisp, fuji, pink lady and granny smith
  • Juice of one lemon
  • 1 ½ cups brown sugar, divided – can do 1 ¼ cups if you prefer less sweet
  • 1 TB cinnamon
  • 1 ½ tsp salt, divided
  • 1 tsp nutmeg
  • 1 ½ cups all purp flour
  • 1 ½ cups rolled oats
  • 1 cup chopped pecans
  • 12-14 TB unsalted butter, melted + a little extra for the baking dish

Recipe

  1. Preheat oven to 350. Core, peel and chop apples into 1 inch pieces and pile in a large bowl. Add the lemon juice, ¼ - ½ cup brown sugar, cinnamon, nutmeg and ½ tsp salt. Mix well. Grease a baking dish with your extra butter and pour the apples in. Place in the oven to soften slightly while you make the crumble.
  2. Make the crumble. We want to capture any residual flavor (and do fewer dishes!), so, in the same bowl you made your apple mix add the flour, oats, pecans and remaining 1 cup of brown sugar and 1 tsp salt. Pour in your melted butter gradually, mixing with your hands or a fork along the way. As soon as all of the flour mixture is moistened or clumping together, that’s enough butter. You may not quite use all of it.
  3. Take the apples out of the oven and (carefully – don’t burn yourself) top with the crumble. Add topping until the apples are no longer visible, taking extra care with the sides. Return to oven and bake for 45 mins – 1 hour longer, until the top of the crumble is browned.
  4. Serve warm with vanilla ice cream or room temp solo.
Dessert, VegetarianMary Bell ClementComment