Cook1 hr 30 mins
From the King Arthur Flour Baker's Companion. A perfect base for vanilla ice cream. Even my pickiest daughter gave this five stars! A wonderful fall dessert. I used rum and really liked the taste it gave the crumble. The recipe said "16 servings" but not in my house! I changed it to 10 servings.
- 2 lbs granny smith apples (about 5 medium to large)
- 1 lb apples, McIntosh (about 2 large) or 1 lb apple, Cortland (about 2 large)
- 1⁄4 cup rum or 1⁄4 cup apple cider
- 2 tablespoons butter, melted
- 2 tablespoons boiled cider (optional but good)
- 3⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger, ground
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄2 cup flour
- 1⁄2 cup rolled oats, old fashioned
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 3⁄4 teaspoon baking powder
- 8 tablespoons butter (one stick)
- Preheat oven to 350 degrees F.
- Peel, core and slice the apples into 1/4-inch-thick pieces.
- Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
- Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.
- In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
- Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
- Sprinkle topping over the filling.
- Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.