Apple Crumble

This is Zach and Ken’s  absolute top, favorite dessert.  We’ve made it several times this season (well, mostly Ken has made it) and it always disappears before I remember to get a picture for the blog!  We never grow tired of this apple dessert, and prefer it to the many other recipes for apple crisp that we have tried.  This is simply the best apple crumble/crisp!  Maybe one of the secrets is the fresh apple cider that is poured over the apples before baking.  The apples are meltingly tender when done.

I first made this Apple Crumble in 1985 from a recipe in Bon Appetit.  I have not changed the recipe in all these years—we like it just the way it is.  Zach and I made this for a dessert contest some years ago at a departmental picnic and won first prize– a dessert cookbook!  This dessert is always very popular, and makes a great dish for a fall potluck.

Apple Crumble

2 pounds tart apples, peeled, cored and sliced
¼ cup apple cider
¾ cup all-purpose flour
½ cup sugar
½ cup brown sugar
¾ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
pinch of salt
½ cup butter

Preheat the oven to 350°.  Place the apples in a shallow baking dish (we use a 2-quart pyrex dish unless we are scaling up the recipe).  Pour the cider over the apples.

In a medium bowl, prepare the crumble topping.  Combine the flour, sugars and spices.  Cut the butter into the flour mixture with a pastry blender until the butter is in small pieces.  Distribute the crumble topping evenly over the apples.

Bake the apple crumble until the apples are tender and the topping is light brown, 40-45 minutes.  Serve warm.  We usually eat this as is, but it is also very good with vanilla ice cream.  This dessert reheats well, though the topping is crunchiest right after baking.

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