Apple Crumbles

A couple of years ago, we went to an apple farm to pick apples. It was tons of fun and we picked many apples. With that amount of apples, it was hard to eat them all raw. So I found this crumbles recipe from Ina Garten and turned it into apple crumbles.

Today, I am finally posting this recipe. The apples were tender with a little bite. It was warm and tart with the crispy topping. Top with a scoop of vanilla ice cream, it was like apple a la mode. It is a very easy dessert with little work to do. If you still need a dessert for the holiday party, this would be a winner. Light and comforting. Great flavors to end a feast!

Happy Thanksgiving! Have a blast with your families and friends! Eat more!

Apple Crumbles (Adapted from Ina Garten vs Foodnetwork.com)

2 – 3 servings

Ingredients:

–   3 medium apples (peeled, cored, and cut into ¾-inch slices)

–   2 tablespoons sugar

–   1 tablespoon flour

–   zest from ½ lemon

–   ½ tablespoon lemon juice

–   ¼ teaspoon ground cinnamon

–   vanilla ice cream

Crumble topping:

–   ¼ cup all-purpose flour

–   1½ tablespoon sugar

–   1 tablespoon light brown sugar

–   1/8 teaspoon kosher salt

–   dash of ground cinnamon

–   2 tablespoons cold unsalted butter (diced)

Directions:

1. Preheat the oven to 375˚F (190˚C).
2. In a medium bowl, toss the apples with the sugar, flour, lemon zest, lemon juice, and ground cinnamon. Mix well. Transfer the mixture to ramekin(s).
3. For the crumble, in a large mixing bowl with an electric mixer fitted with a paddle attachment, combine the flour, sugars, salt, cinnamon and butter. Mix on low speed until the butter is the size of peas. Rub and squeeze the mixture slightly with your fingertips until it is in big crumbles. Sprinkle the mixture over the apples evenly. Place the ramekin(s) on a baking sheet and bake for 40 – 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm with vanilla ice cream.

Tips:

1. The crumble should not look like sand. They should kind of come together like many clumps of balls (big and small).
2. The crumble topping can be made 1 day ahead. Store in a bowl with plastic wrap in the fridge. The whole dessert can also be made a few hours ahead of time. Store the unbaked crumbles in the fridge and bake when ready.
3. It may look like a lot of apples, but don’t worry. The apples will shrink down during cooking.
4. It is nice to choose a couple varieties for the apples. I don’t like my crumbles too tart, so I picked sweet and firm apples (honeycrisp and jazz). If you prefer tart, use granny smith and pippin. If you don’t know much about apples, this cheat sheet is very helpful.

 

Source: Read