Fall is known as apple season when the majority of apples from Gala to Red Delicious are ready to harvest from the trees. Now imagine a warm apple dessert on a cool fall evening. This scrumptious apple crumble, with the aroma of cinnamon and cloves, is a great way to ring in fall’s arrival when enjoyed with family and friends.
Yield: Serves 6 to 8
- 4 large apples (about 3 pounds)
- 1/4 cup sugar
- 1 lemon, juiced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 cup walnuts or pecans, roughly chopped
- 3/4 cup all-purpose flour
- 1 ¼ cup old-fashioned rolled oats
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 12 tablespoons (1 ½ sticks) cold butter, cut into small pieces
- Vanilla ice cream, for serving, optional
Position an oven rack in the center of the oven and preheat to 350 degrees F.
Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 40-45 minutes, rotating once halfway through cooking.
Serve warm or at room temperature with vanilla ice cream.
There are many great varieties of apples: Empire, Gala, Golden Delicious, Braeburn, Granny Smith, McIntosh, Rome Beauty, Cortland, etc., so when making your selection use at least two different varieties, and you’ll have a more interesting texture and better flavor.