Apple Crumble

November 17, 2010

A few weeks ago Kate from Kate’s Life made a simple comment on Twitter about making Apple Crumble. It was right after we went to Carter Mountain Orchard for a Mended Little Hearts outing. I was planning on making pies with my stash of apples, but after Kate mentioned Apple Crumble, that was all I could think about. It took me about a month to finally get around to it, but I finally made it tonight and it was delicious! I changed the recipe a bit, I had to double it to use up the apples as well as make sure there was enough for both tonight and for breakfast tomorrow.

Kate’s Apple Crumble recipe photo looks way better than mine. You definitely need to check out check out her post to see for yourself! Her recipe is the single recipe, mine is a double recipe and I changed a few things around, but a few things are still a bit off and it didn’t turn out quite right, but boy it sure tastes fabulous.

This is a super simple recipe, and that is one of the things I love so much about it. Around here I have to make my recipes larger, treats like this don’t last too long. To perfect the double version of this, I will have to make this a few more times, you know, for the sake of experimenting and getting right 😉 This is the recipe that I used.

You will need:

For the Filling:

  • 16 Apples
  • 10 Tablespoons of Sugar
  • 1 1/2 Tablespoon of Cinnamon
  • 2 Tablespoons of Butter
  • 1 Tablespoon of Lemon Juice

For the Crumble:

  • 4 Tablespoons of Butter
  • 1 Cup of Brown Sugar
  • 1 Cup of Flour
  • 1 Cup of Rolled Oats
  • 1 Cup of Walnuts

Peel and slice apples and drop them in a large mixing bowl, combine sugar, cinnamon and lemon juice, melted butter and mix together. Turn out mixture into a greased baking pan.

Mix flour, rolled oats, brown sugar, walnuts and melted butter. Sprinkle the mixture over apples.

Bake at 350 for 45 minutes or until it starts to bubble.

The next time I make this, I will probably only use 3/4 of a cup of flour and a little less sugar in the filling and a bit more brown sugar in the crumble along with a bit more butter. I hope that by cutting down on the flour, the crumble will me moister and not so dry. It all mixed together really well though as the filling was super juicy! I would like to try this with precooked steel cut oats as well, in place of or in addition to the rolled oats. Maybe use a half cup of rolled oats and half a cup of precooked steal cut oats. I forgot that I was going to add a few tablespoons of flour to the filling mixture, so I will do that next time too.

Enjoy 🙂


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