Prep 10 mins
Cook 35 mins
Apples were literally flying through the air, as we went around trying to gather the last of our McIntosh's from the cool ground. The wind was blowing so hard I thought my own farm coat would blow right off my back. What was I gonna to do with last apples, anyway? Upon reentering my home, I poked around the cupboard, to see what my be behind the can of sauerkraut and a bag of white beans. Low and behold! I found dried apricots...and in another cupboard next to my canned applesauce, I found some walnuts that needed to be cracked or perhaps thrown out to the squirrels who were already devouring the birdseed in the feeders. I want something quick, that smells beyond compare, and to serve warm later this afternoon. Why do I pick walnuts instead of pecans for the crumble? Well, for us on the farm, pecans tend to be a good sizable price difference, and also these are the little walnuts that came from our tree in the orchard. Can't get much cheaper then this, right? Anyway, please feel free to use pecans interchangeably. I know either way, sitting down in the rocking chair later today, with a scoop of this aromatic crumble will allow your mind to wonder and you get to rest and daydream for a bit.
- 2 lbs mcintosh apples, peeled, cored, cut in 1 inch slices. (any cooking apples will do fine here)
- 1⁄2 cup diced dried apricot
- 1⁄2 cup walnuts, broken into pieces (or pecans)
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup orange juice (I used pineapple once!)
- 1⁄2 cup sugar (add more if you like it sweeter)
- 1 teaspoon vanilla
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup sugar
- 1⁄4 cup brown sugar (light)
- 8 tablespoons unsalted butter (room temperature - 1 stick)
- 1⁄2 cup whipped topping (I use heavy whipping cream sometimes if I want this special)
- Heat your oven to 400 degrees.Lightly mix apples, apricots, walnuts, cinnamon, orange juice in a large bowl.
- Topping: Combine the Crumble topping ingredients together, mixing with your hands until topping becomes crumbly and mixed.
- Put apple mixture in a baking dish approximately 13X9X2 inch in diameter.
- Sprinkle with crumble mix.
- Place dish on cookie sheet and bake for 30 minutes, or until the little apples are tender, and the topping is sufficiently brown and crusty.
- Get a spoon, scoop out some crumble and add some real nice whipped cream, or ice cream to the top.
This was very good. I did tweak it a little though. I soaked the diced apricots in boiling water for about 5 minutes then drained them in order to rehydrate them so they would be moist in final dish. I also took a previous reviewers advice and added a splash of flour for thickening to the Granny Smith apples I used since I felt the large amount of oj would liquify too much (I would reduce the oj to a tablespoon next time). Finally, I omitted the baking powder in the topping as I felt it was unnecessary. Very nice and delicious crumble. Thanks for posting.
Delicious!! My family loved this crumble which is not too sweet but is oh so yummy. We loved the addition of the dried apricot, and the walnuts provided just the right amount of crunch. I used Braeburn apples because they are my favorite baking apple. Also, because we love cinnamon, I used 1 tsp. instead of 1/2 tsp and I threw in a little flour, for thickening, with the apples. I served this warm with French vanilla ice cream...heaven!! My family gave this 2-huge thumbs up! Thank you Andi...this is definitely a keeper!!
Along with the story. A perfect five stars. This is not very sweet but I hate sugar so that is a good thing here. I made ours gluten free using a white and brown rice flour/tapioca starch mix (half the amount starch to flour) I had to leave out the vanilla as I bought the wrong one that had alcohol in it which I don`t use for religious reasons. I used Empire apples, omitted the baking powder because of allergies, & served with Balkan yogurt for breakfast as that is what was on hand. Made for Veggie Swap #45 ~ April 2012 ~