Apple Crumble, King Arthur |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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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. 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) |
Directions:
1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. 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.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.
5. TOPPING:.
6. 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.
7. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
8. Sprinkle topping over the filling.
9. 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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