No Need to Choose Between an Oatmeal Cookie and Apple Pie with This Crumble
Community member Sheryl Clofine Aronow is right on target with this Autumn Apple Crumble, perfect for this time of year. And you might not think of a Crumble or Crisp for a Thanksgiving dessert but they are great additions to pies as they serve a crowd easily and offer different textures. While you could bake this in a cake pan or pie plate we like using a decorative ceramic dish like Sheryl pictures – that way it will be decorative on the table, too.
On one particularly cool evening I baked my Autumn Apple Crumble with some of the crisp local apples we had just purchased that day. It was the perfect dessert to share with good friends over a cup of coffee. For me, this crumble is a little bit oatmeal cookie, and a little bit apple pie. Two things I can never get enough of.
Autumn Apple Crumble
- 7 large apples, peeled, cored and cut into 1/4″ slices
- 2 teaspoons of lemon juice
- 1/2 cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 stick (1/2 cup) unsalted butter, cut into small cubes
- 1 1/2 cups old fashioned oats
- 3 tablespoons of brown sugar
- 1/2 cup walnuts, chopped small
- pinch of salt
- 1/2 cup all purpose flour
- Preheat the oven to 375 degrees F.
- Fill a large bowl with cold water and stir 1 tablespoon of lemon juice into it. As you are slicing your apples you will put them into the bowl of lemon water so that they do not brown. When all the apples are sliced, drain them and put into another bowl.
- Toss the apples in the lemon juice, brown sugar, granulated sugar and nutmeg until they are coated. Place this apple mixture into a baking dish. (About 2 quarts) Set aside.
- In a large bowl, toss the oats, walnuts( optional), a pinch of salt, brown sugar, and flour until all are incorporated. Then, with your fingers, work in the butter pinching it with your fingers until your mixture resembles coarse crumbs.
- Sprinkle this mixture over the apples and bake for about 40-50 minutes, until the apples are tender when pierced with a sharp knife.
- Best when eaten warm from the oven with a scoop of vanilla ice cream
- For my crumble, I used a variety of Gala, Granny Smith, Fuji and Honey Crisp apples.
- Always toss your peeled apples in water with lemon juice (or toss with just lemon juice) to keep them from turning brown.