Apple Crumble, King Arthur
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.
INGREDIENTS
NutritionFILLING
- 2
- 1⁄4
- 2
- 2
- 3⁄4cup brown sugar
- 1teaspoon cinnamon
- 1⁄4teaspoon nutmeg
- 1⁄4
- 3tablespoons flour
- 1⁄4teaspoon salt
STREUSEL TOPPING
- 1⁄2cup flour
- 1⁄2
- 1⁄8teaspoon salt
- 1⁄2teaspoon cinnamon
- 3⁄4teaspoon baking powder
- 8
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DIRECTIONS
- 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.
- TOPPING:
- 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.
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