Monday, September 28, 2009

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?

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