by Tiffany Ludwig
Warm desserts are a hallmark of Autumn with fragrant cinnamon and nutmeg filling the home and delighting our senses. To me, there's nothing quite like it. This recipe comes together so quickly. Preparing the apples is the longest part, but it's worth peeling them for the soft texture baking gives the apples. The crumble is the perfect contrast and won't get soggy like a traditional pie crust. Look for tart apples to give it a lively flavor and don't forget to top it with whipped cream!
Classic Apple Crumble
by Tiffany Ludwig
Apple Filling Ingredients
8 cups of peeled, cored and sliced tart apples (usually takes about 3 lbs of whole apples)
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
pinch ground cardamom
pinch of salt
2 tablespoons corn starch
Topping Ingredients
1/2 cup brown sugar
1/2 cup flour
1 cup traditional rolled oats
1/2 teaspoon cinnamon
pinch of salt
1 stick melted butter (8 tablespoons)
1/2 teaspoon vanilla
Apple Filling Preparation
Butter a 10" pie plate or 9" square pan (or can be equally divided between 8-10 ramekins).
Preheat oven to 375°.
In a small bowl mix sugar, corn starch, salt and spices. In a large glass bowl, combine the prepared apple slices with the lemon juice then sprinkle on the dry sugar mixture, stirring. Pour into a buttered pie plate or dish.
Topping Preparation
Mix all ingredients together and evenly cover the apple slices.
Bake 40-50 minutes, until the apples give easily when poked with a pairing knife. If the crumble is browning too quickly add foil to cover.
Allow to cool to warm before serving. Serve with whipped cream or vanilla ice cream.
