While pumpkin and pumpkin spice does dominate as the flavor of the Fall, there’s another fruit that is just as delicious… Apples. One of my favorite things to do in the Fall is to go apple picking. And while I have had to forgo many activities due to the pandemic, thankfully apple picking wasn’t one of them. I’ll admit though that this year I haven’t been snacking on my apples as much as I have in the past. I think that’s partly due to the fact that I am working from home. I have been snacking on other things instead, whereas an apple was my snack for my drive home. It’s all good though, it just means I can bake with them instead. Last year I made an Apple Crumb Pie that was a hit! I actually ended up making two of them for Thanksgiving. And this year I am bringing you a recipe for an Apple Crumble that’s just as good. You get all the flavors of apple pie without the fuss of making a crust and with the added deliciousness of a crumble topping.
After peeling, coring and chopping the apples I tossed them with sugar, flour, lemon juice, cinnamon and salt. I then transferred them to a baking dish that I greased with unsalted butter.
To make the crumble topping, using a handheld mixer, I beat together a stick of softened unsalted butter with brown sugar until fluffy and then added in flour and salt and continued beating the mixture until large pieces began to form.
I then sprinkled the crumble topping over the apples.
And then baked it in a 375 F preheated oven for about an hour, until the mixture was bubbling. After the first 20 minutes, I tented the dish with aluminum foil to prevent the topping from burning.
After letting it cool, I enjoyed some with vanilla ice cream.
Apple Crumble
Ingredients:
For the Apples:
1 tablespoon butter to grease dish
3 lbs. apples, peeled, cored & chopped
6 tablespoons sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
For the Crumble Topping:
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1 cup flour
1/2 teaspoon salt
Vanilla Ice Cream, for serving
Directions:
Preheat the oven to 375 F. Grease a 2-quart baking dish the tablespoon of butter.
Toss the apples, sugar, flour, lemon juice, cinnamon and salt in a large bowl. Transfer to the prepared baking dish and set aside.
Make the crumble topping: In a medium bowl beat the butter and light brown sugar together until light and fluffy. Add in the flour and salt and continue beating until large pieces form.
Sprinkle the crumble topping over the apples and bake in the oven. After the first 20 minutes tent the dish with aluminum foil and continue baking until the mixture begins to bubble, about an hour.
Let cool for 20 minutes and then serve.
Recipe from Martha Stewart
Bead Yarn & Spatula 