Recipe courtesy of Corky Pollan
Apple Crumble
- Yield: Serves 6 to 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 90
- Dietary Fiber
- 6
- Sugar
- 55
- Protein
- 5
- Cholesterol
- 38
- Sodium
- 88
Ingredients
For the filling:
2 1/2 pounds assorted apples, peeled, cored and in 1/2-inch slices
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon freshly grated ginger
2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)
Pinch of kosher salt
For the crumb topping:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats (not instant)
1 1/4 cups firmly packed dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, slightly softened and cut into small cubes
Directions
- To make the filling, gently toss together the apples, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
- To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
- Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.