During our vacation my sister in law made a wonderful apple crumble. As I watched her put it together, I started thinking and we started talking about other topping recipes – so when I came home I had to try to make a re-make of her recipe. This was such a hit in our house that I had to make it again 2 nights later!!! We are not that piggy, but instead of 2 for dinner, recently it has been 5 for dinner – so food and especially dessert goes fast!
No matter what I do during the winter months I cannot keep my brown sugar soft. I have tried everything and if I think about it a day before I am going to use it – I will cover with a damp cloth so that it is ready the next day, but usually I think about making a particular dessert the same day I am going to make it. So, in the winter months I tend to bang the bag against the counter until the clumps are loosened and then break it up in my hands to get brown sugar grains similar to regular sugar.
4 large organic Granny Smith apples or other tart apple
3/4 cup packed brown sugar (I just do the same amount but not packed)
1/4 cup flour
1/4 cup almond meal
1/2 cup rolled oats (not quick)
3/4 tsp cinnamon, plus more for sprinkling
3/4 tsp nutmeg
1/3 cup butter, slightly soft
1. Preheat oven to 375 degrees.
2. In a bowl combine the sugar, flour, almond meal, oats, cinnamon and nutmeg – mix.
3. Cut up butter and add to the dry ingredients. Using your hands or a pastry cutter – mix the butter with the dry ingredients until it resembles crumbs.
4. Peel, core and cut up apples and place in a 8 or 9″pan. You can leave the skin on the apples if you prefer. Sprinkle the apples with cinnamon.
5. Sprinkle the topping over the apples – covering all – if you can.
6. Bake for 30 – 35 minutes – the apples will be bubbly and the topping with be browned in spots.
Scoop into bowls and serve plain, with fresh whipped cream or homemade ice cream. It will disappear fast!!