Apple Crumble

Name: Apple Crumble
Yield: Serves 6 to 8
Ingredients: 2 1/2 pounds assorted apples, peeled, cored and in 1/2-inch slices; 1/4 cup granulated sugar; 1 tablespoon fresh lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon freshly grated ginger; 2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca); Pinch of kosher salt; 1 1/2 cups all-purpose flour; 1 1/2 cups old-fashioned rolled oats (not instant); 1 1/4 cups firmly packed dark brown sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon kosher salt; 10 tablespoons unsalted butter, slightly softened and cut into small cubes

Recipe courtesy of Corky Pollan

Watch how to make this recipe.

Apple Crumble

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Yield: Serves 6 to 8
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

507

Total Fat

16

Saturated Fat

9

Carbohydrates

90

Dietary Fiber

6

Sugar

55

Protein

5

Cholesterol

38

Sodium

88

Yield: Serves 6 to 8
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

507

Total Fat

16

Saturated Fat

9

Carbohydrates

90

Dietary Fiber

6

Sugar

55

Protein

5

Cholesterol

38

Sodium

88

Ingredients

For the filling:

2 1/2 pounds assorted apples, peeled, cored and in 1/2-inch slices

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon freshly grated ginger

2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Pinch of kosher salt

For the crumb topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats (not instant)

1 1/4 cups firmly packed dark brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

To make the filling, gently toss together the apples, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.