Wednesday, 29 October 2014

Apple Crumble

Another way to use up a surplus of apples from your annual apple picking trip is to make a deliciously easy apple crumble. I used this recipe for a basis and my handy apple peeler for all of the hard work.


Pre-heat your oven to 350 degrees Fahrenheit, have a large bowl of 2-3 tablespoons lemon juice (1-2 lemons) on hand, and get your apple peeler (or someone with a steady hand and good pairing knife) ready, and peel, core, and cut up 6 apples (the recipe calls for 8 cups chopped and the ratio is 1c=1apple but the apples I used were on the larger side). As per my explanation of why lemon juice is important here, immediately coat your apples in lemon juice once cut up or they will turn brown.

Once the apples are insulated in the lemon juice, place them in a large mixing bowl and add in the vanilla, granulated sugar, cinnamon, and flour. Mix together until the spices are combined and the apples are evenly coated. Doing this by hand is easiest. It's also very messy but I think that's part of the fun.

Spiced and ready to go
Thoroughly combined and ready to be put in the baking dish
Set the apple mixture aside and turn your attention to the crumble topping. Again, this is a one bowl job (love it when that happens): add in the remaining flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Combine and add in the butter by hand (you can also use a pastry cutter or two knives - crossing the blades in a scissor-like action, in a pinch), mixing until everything starts to stick together in clumps.

Grease a 13x9 baking pan (the original recipe uses a cast iron skillet but I made a bigger batch and put it in a baking pan, which worked well) with a tablespoon of butter and pour the apples into the baking dish. Top with the crumble mixture, sprinkling it evenly over the top, and place in the oven (make sure it is set to 'bake' not 'pre-heat'). Bake for 40-45 minutes or until the top is browned and bubbling.

Serve warm with fresh whipped cream or ice cream.


Lessons learned: DO NOT pack the crumble on top of the apples. When the recipe says 'sprinkle,' it's not playing around. I made too much of the topping, so I packed it on and while it did form a nice crust, the top was a bit dry. In hind site, I would also have used more butter in the topping, so the consistency is moist but not wet. Even with those notes, this dish was a favorite dessert and will be served again, so don't worry about messing it up because you can't!


- 8 c peeled, cored, and sliced apples
- 2-3 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 c granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 c all-purpose flour

For the crumble topping:

- 1 c all-purpose flour
- 1 c old-fashioned oats
- 2/3 c brown sugar
- 1/2 c granulated sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 12 tbsp cold unsalted butter, diced

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