Apple Crumble - KAF

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The warm, cinnamon-sweet apples in this dish are a perfect base for vanilla ice cream, which gradually sends vanilla-scented rivulets through the crisp, buttery streusel topping and into the apples.

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  • 16

Ingredients

  • FILLING
  • 2 pounds Granny Smith apples
  • 1 pound McIntosh or Cortland apples
  • 1/4 cup rum or apple cider
  • 2 tablespoons butter, melted
  • 2 tablespoons boiled cider (optional but good)
  • 3/4 cup brown sugar (6 ounces)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 3 tablespoons tapioca flour or unbleached all-purpose flour
  • 1/4 teaspoon salt
  • STREUSEL TOPPING
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/8 teaspoon salt
  • 1/2 cup brown sugar (4 ounces)
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 8 tablespoons butter

Preparation

Step 1

Preheat the oven to 350°F.

FILLING
Peel, core and slice the apples into 1/4-inch thick slices. Place them in the bowl with the rest of the filling ingredients and stir and toss vigorously to combine. In the process, the apples will break apart into smaller pieces; this is fine. Spoon the apple mixture into a lightly greased 9 x 9-inch cake pan or a ceramic pan of similar size and capacity.

TOPPING
In a medium-sized mixing bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in with a mixer, your fingers or a pastry blender as you would when making pie crust. Mix until crumbly; if you work it too much, the mixture will clump together, so use a light touch, but be thorough. Sprinkle the topping over the filling.

Bake the crumble for 1 1/2 hours, or until it is bubbly and a deep, golden brown. Remove it from the oven and let cool to lukewarm before serving.

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