Apple Crumble
I struggled with whether or not to post this recipe, wondering if it was too basic, without a unique twist or if just everyone knows how to make a crumble. Ultimately, I decided that I needed a crumble recipe and therefore, maybe some of you do, as well.
This Apple Crumble recipe from David Lieberman provides the right proportions that would work with any fruit or combination of fruit and berries. I used Granny Smith apples, as opposed to the recommended Golden Delicious, because while I agreed that a firm apple would be best, I prefer tart over sweet. Feel free to use you favorite apple. I assembled the dessert early in the day, covered and refrigerated it until just before our Rosh Hashanah dinner. When we sat down for the meal, I put the uncovered crumble into a pre-heated oven and it was warm and delicious when dinner was done. Serve with a scoop of vanilla or caramel ice cream or just on its own, which I think is just right. Enjoy!
NOTE: I almost didn’t include a photo because I thought this one might serve as more of a deterrent than enticement for the recipe but ultimately figured that you are used to my rushed photography by now. The Apple Crumble certainly would have looked more appetizing with a scoop of softened ice cream and a bright green mint leave but hey, it was time for dessert.
Apple Crumble
- 4 large Golden Delicious apples (about 3 pounds)-I used Granny Smith
- 1/4 c sugar
- 1 lemon, juiced
- 2 Tbls all-purpose flour
- 1/2 tsp ground cinnamon
- 1 c walnuts or pecans, roughly chopped
- 1 c all-purpose flour
- 1 1/4 c rolled oats
- 1/2 c packed dark brown sugar
- 1 tsp ground cinnamon
- Pinch fine salt
- 8 Tbls (1 stick) cold butter, cut into small pieces
- Vanilla or caramel ice cream, for serving, optional
- Position an oven rack in the center of the oven and preheat to 350F.
- Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
- In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a your fingers, gently work in the cold butter until pea-sized lumps are formed.
- Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
- Serve warm or at room temperature with ice cream, if desired.
- If you want a "prettier" crumble, you can assemble this in a pie dish. The result would also be a bit thicker which is nice.