This apple crumble is the kind of dessert that makes everyone feel at home. Tender cinnamon-spiced apples under a crispy, buttery oat topping. It comes together faster than pie and tastes just as good, if not better. Serve it warm with a scoop of vanilla ice cream.
Ingredients
- For the filling:
- 6 medium apples, peeled, cored, and sliced
- 2 tbsp TN maple syrup
- 1 tsp Ceylon cinnamon
- ¼ tsp nutmeg
- 1 tbsp arrowroot powder
- 1 tbsp fresh lemon juice
- For the topping:
- 1 cup rolled oats
- ½ cup unbleached all purpose flour
- ⅓ cup light brown cane sugar
- ½ tsp Ceylon cinnamon
- ¼ tsp Redmond Real Salt
- ⅓ cup cold unsalted butter, cubed
- ½ cup pecan halves, roughly chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F. Butter a 9x9 or 8x8 baking dish.
- Toss the sliced apples with maple syrup, cinnamon, nutmeg, arrowroot powder, and lemon juice. Spread in the prepared dish.
- In a bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a fork until the mixture is crumbly. Stir in the chopped pecans.
- Scatter the topping evenly over the apples.
- Bake for 40 to 45 minutes until the top is golden brown and the fruit is bubbling around the edges.
- Let cool for 10 minutes before serving.
Notes
- Use a mix of tart and sweet apples for the best flavor. Granny Smith and Honeycrisp work well together.
- This can be assembled the night before and refrigerated. Add 5 minutes to the bake time if baking from cold.
- Swap the pecans for walnuts or sliced blanched almonds.
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