I have been looking forward to today all week. Everyone longs for Friday, but I absolutely needed this Friday. It was my fun and get-shit-done day. I got my hair cut, I applied for a job, I went to Dexter to buy supplies for my photography class, and I made an apple crumble! I was in serious need of a dessert that would allow me to pat myself on the back. I’ve been feeling really discouraged with school lately and I needed a pick me up. This recipe is actually fool-proof. I made one of these every weekend last Fall, and every time it came out perfectly.
I chose to make this apple crumble with Granny smith and Honeycrisp apples, because I love the tartness from the green apples and the overall apple-y sweetness from the gorgeous multicolored Honeycrisps.
I peeled and chopped my apples into bite-sized chunks…
…and tossed them in a large bowl with sugar.
|Here’s a cose-up shot of the sugar crystals on the apples.|
Then I put them into my buttered baking dish and started on the topping.
This begins with chilled, cubed butter, flour, oats, brown sugar and cinnamon in a large bowl. Then, you literally stick your hands in it. Mash up the butter with the sugar and flour, making sure the oats are evenly mixed in. It will feel funky and you’ll probably wind up with sugar underneath your nails like me, but you will smell delicious!
Mix the ingredients together until it becomes crumbly and piecey.
|Here’s a close up of the crumble topping|
I spread the topping over the layer of apples, making sure it was evenly distributed. I put it into the 400 degree oven for 35 minutes…
…and pulled it out when the apples were bubbling and the topping was golden brown.
Like I said, this crumble is perfect. It’s simple, cheap, and impressive! My father was gawking today and my uncle is awaiting his piece. I snagged my first portion this afternoon and felt myself relax from this last week. I was very proud of myself for making a solid, Fall-inspired dessert. I love this dish’s warm and homey flavors! This crumble is sweet, with a depth of flavor from the topping. The apples were cooked, but still slightly firm. They held their sweet juice and bursted open with flavor when I bit into one. I’m already craving more…
Recipe for Apple Crumble, from Cinnamon, Spice, and Hot Apple Pie
*I adapted this recipe from the Apple and Blackberry Crumble recipe. The changes that I made were that I did not use blackberries or put ground almonds in the topping. Options for those of you who are interested in these flavors! More power to you!
2 lbs. mixed eating apples, cored, peeled and chopped (I used Granny Smith and Honeycrisp)
1/4 cup sugar
For the topping:
1 cup porridge oats
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 stick plus 2 tablespoons unsalted butter, cubed and chilled
Put the apples in a large bowl with sugar and mix. Transfer to a buttered baking dish.
For the topping, combine the oats, brown sugar, cinnamon and flour together in a large bowl and mix with your hands until it resembles coarse bread crumbs.
Sprinkle the topping over the apples in the baking dish and bake in the 400 degree oven for 35-40 minutes. Pull the crisp out when the apples are bubbling and the top is golden brown.
Update – 12/21/15
I love using this recipe for pies, too! I follow the same directions, but I add a bottom crust and bake it in a pie dish. It’s always been a big hit. I made this for Thanksgiving this year and almost didn’t get a piece!