apple crumble.


no rolling out pie dough, but just as good, this apple crumb will be a recipe that will be repeated again!

adapted from the sweet melissa baking book.

apple crumble

for the filling:

7 large tart apples (i used granny smith picked from our apple picking trip), peeled, cored, and cut into 1/4 inch slices

juice of 1 lemon

1 cup sugar

1/2 teaspoon ground cinnamon

1 tablespoon all-purpose flour

for the crumble:

3/4 cup walnut pieces

3/4 cup plus 2 tablespoons all-purpose flour

3/4 cup firmly packed light brown sugar

3/4 teaspoon salt

pinch freshly grated nutmeg **

1/8 teaspoon ground allspice

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

before you start:

positon a rack in the bottom third of your oven. preheat the oven to 350 degrees. lightly butter a 10-inch deep dish baking dish. line a cookie sheet with parchment paper or foil.

to make the filling:

1. in a large bowl, stir together the apples and lemon juice. sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine.

2. pour the apples into the baking dish.

to make the crumble:

1. in a large bowl, stir together the walnuts, flour, brown sugar, salt, nutmeg, and allspice. stir in the melted butter.

2. spread the crumble over the apples.

to complete the crumble:

place the dish on the prepared cookie sheet. bake for 1 hours and 20 minutes or until the juices are bubbling and thick.

** i highly recommend using fresh spices if you can. it makes a world of difference.


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