APPLE CRUMBLE
About Baking Apples. I use large Granny Smith apples, but you can make apple crumble with other types. Most eating apples are sweet, but tart apples are best for baking. You also want the apples to be firm or the crumble will come out mushy. - Mark TarsesPre-heat oven to 375 degrees.
Crumble Topping.
Place all the following ingredients in a food processor.1/2 cup all purpose flour
1/2 cup packed light or dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
Mix the ingredients above in your food processor using brief pulses just until the mixture looks crumbly and there are no large pieces of butter viable. Do not over mix. Add
1/3 cup old fashioned rolled oats (Do not use instant or quick cooking oatmeal)
Gently mix everything together.
1/3 cup chopped pecans or walnuts.Apple Filling.
Place all the following in a large bowl.6 cups Granny Smith apples, peeled, cored, and cut into 1 inch chunks
1 cup blackberries or raspberries (This is optional, but a few berries adds color and flavor to the crumble. Frozen berries work just fine.)
Juice of 1/2 lemon (To prevent the apples from turning brown. Bottled lemon juice works fine.)
3 ounces white sugar
1 tablespoon all purpose flour (To thicken the apple juices.)Mix the ingredients above in the bowl with your hands.
Place the apple mixture in an 8" x 8" square baking dish or individual ramekins. Spread the topping even on the apple mixture. Bake approximately 40 to 50 minutes (20 to 30 minutes for ramekins) until the crumble is bubbly and the topping is golden brown. Do not overcook or the apples will get mushy. Serve warm with whipped cream or vanilla ice cream. Reheat leftovers in a microwave oven.
