Name: Apple Crumble, King Arthur
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 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)

Recipe by HisPixie

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Apple Crumble, King Arthur created 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
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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

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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RECIPE MADE WITH LOVE BY

@HisPixie

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@HisPixie

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"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."

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photo by HisPixie

10/16/2007

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creation by HisPixie

10/16/2007

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.