Apple Crumble, King Arthur

Submitted by HisPixie

"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."

 

• Ready In: 2hrs
• Ingredients: 17
• Serves: 10

ingredients

• FILLING

• 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

• STREUSEL TOPPING

• 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)

directions

1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. 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.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.

5. TOPPING:

6. 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.
7. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
8. Sprinkle topping over the filling.
9. 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.