Apple Crumble
This delightful apple crumble is a comforting treat perfect for any time of year. The sweet and tangy Granny Smith apples are coated with a crispy oat topping, creating a harmonious blend of flavors and textures. This warm dessert is best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream, adding a creamy finish to each bite. Follow these simple steps to create a cozy dessert that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- 2 lb. large tart apples such as Granny Smith
- 1 Tbs. fresh lemon juice
- 2 Tbs. granulated sugar
- 3/4 cup old-fashioned rolled oats
- 1/2 cup firmly packed light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- Pinch of salt
- 1/2 cup chopped walnuts (optional)
- 6 Tbs. (3/4 stick) unsalted butter, melted
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- <b>Prepare the apples</b>
- Position a rack in the middle of an oven and preheat to 375&#176;F. Butter a 10-inch pie dish or 9-inch square baking pan or dish. Peel and core the apples, and slice them into a bowl. Add the lemon juice and granulated sugar and toss to coat. Place the apples in the prepared dish and pat them so they are level.
- <b>Mix the topping</b>
- In a bowl, stir together the oats, brown sugar, flour, cinnamon, salt and walnuts, if using. Drizzle the melted butter over the oat mixture and toss with a fork until evenly moistened. Cover the apples evenly with the topping.
- <b>Bake the crumble</b>
- Bake until the apples are tender when pierced with a knife and the topping is browned, 35 to 45 minutes. Let cool slightly in the pan on a wire rack. Spoon the crumble into bowls, top each with a dollop of whipped cream or a scoop of ice cream, if desired, and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
Yield
Serves 6.
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