Juicy Apple Crumble


2 gala apples, peeled, cored, and chopped
3 granny smith apples, peeled, cored and chopped
1 cup water
1 teaspoons cinnamon
½ cup sugar
½ teaspoon cinnamon
½ lemon, juiced
1 cup flour
1 cup old-fashioned rolled oats
½ cup firmly packed light brown sugar
Pinch of salt
1 teaspoon cinnamon
1 cup pecans or walnuts, chopped
8 tablespoons (1 stick) unsalted cold butter, cut into small pieces


Preheat oven to 350°F.
Put apples, water and 1 teaspoon cinnamon into a medium size saucepan and cook over medium low heat, stirring occasionally, until the apples are a little bit soft, around 10-15 minutes. Drain any leftover water and stir in sugar, ½ teaspoon cinnamon and lemon. Transfer to an 8” baking dish.
In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon and nuts. Add in the butter and using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed and it resembles coarse meal. Spread over the apples. Bake until golden brown, around 40-45 minutes.


Apple Crumble is an old-fashioned dessert of warm baked apples topped with crispy, buttery, oat-pecan crumble.


6 servings


Sunday, June 5, 2016 - 9:05am


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