Apple Crumble

Here's a pic of tonight's dessert!

 
And here's the recipe (it was from the Sept 2003 issue of some magazine I used to get, Natural Health or Organic Style or something similar):
 
6 tart apples, peeled, cored, cut into 1/4" slices
1/4 C granulated sugar
1/8 tsp freshly gound nutmeg
1/4 tsp cinnamon
 
Topping:
3/4 C flour (white or whole wheat)
1/2 C brown sugar
8 Tbsp unsalted butter (1 whole stick – yikes!), cold, cut into 1/4" slices
 
The recipe says to toss the apples, white sugar, nutmeg & cinnamon in a bowl and then put the mixture into a deep 8" square baking dish. What I normally do is slice the apples into whatever size baking dish I feel like making, till it's almost full, then add the sugar & spices and stir it right in the dish. Easier to clean up that way, and also easier to judge how many apples to slice.
 
Then comes the fun part! In a bowl, stir together the flour & brown sugar. Add the butter slices and work it in using your fingers till it resembles a coarse meal. [That part is a little messy, but then you get to lick your fingers!] Sprinkle the topping over the apples; bake at 375 F till the apples are soft and the topping is golden. Depending on the size and depth of the baking dish, that could be anywhere from 30 minutes to an hour.
 
Best served warm with vanilla ice cream.
 
Notes:
  • The topping recipe makes more than you probably need for an 8" pan, but the leftovers can be used for some other little baked thing (or you can eat it).
  • I often make a double recipe to put into a 9×13 pan to take to dinners etc.
  • This recipe works well with fresh peaches, too. When I do that, I cut back a little on the sugar, and switch the amounts of nutmeg and cinnamon (more nutmeg, less cinnamon).
 
Happy eating!

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