Apple Crumble

What do you do when you have many apples, from an apple-picking trip? Especially when the apples are tart, not your usual Gala apples.

Yesterday, for dessert, I diced some apples, dipped in chocolate ganache, and top it with ground peanuts. Today, I used 5 big apples to make apple crumble =)

The little one at home loved it!

He had been coming to the dining table, asking for more, more and more!

Had to put a stop to it, or he would not be able to eat his dinner later.

He was happy to have it for dessert, after dinner =)

Adapted from : Williams-Sonoma Baking, Food Made Fast

2 lb, 1 kg Large tart apples such as Granny Smith

1 tbsp Lemon Juice

2 tbsp Granulated Sugar

3/4 cup, Old Fashion Rolled Oats

1/2 cup Light Brown Sugar, firmly packed

1/3 cup Flour

1 tsp Ground Cinnamon

1 pinch Salt

6 tbsp Unsalted Butter, melted

1/2 cup Walnuts (I used pecans), optional

• Butter a 9-inch square baking pan or dish.
• Preheat oven to 375F (190C).
• Peel and core the apples, and slice them into a bowl.
• Add lemon juice and granulated sugar. Toss to coat.
• Place the apples in the prepared dish and pat them so they are level.
• In a bowl, stir together the oats, brown sugar, flour, cinnamon, salt and walnuts. Drizzle the melted butter over the mixture and toss with a fork until evenly moistened. Cover the apples evenly with the topping.
• Bake until the apples are tender when pierced with a knife and the topping is browned, 35 - 40 minutes.
• Let cool slightly in the pan on a wire rack.
• Spoon the crumble into bowls, top each with a dollop of whipped cream or a scoop of ice cream, if desired, and serve.

We finished three-quarters of it by the end of the day!

What's next? Vanilla-Apple Muffins?