Every year my family goes apple picking and of course we always get more than we need…that just how we do it in New England. This recipe is nothing close to healthy…more like a artery clogger…with the 12 TBS of butter…but DAMN it was good….with some vanilla ice cream. This is the last dessert I made with my apples…a co-worker asked for the remainder of my apples to make apple pies for her family for thanksgiving.
This dessert hits the spot on a cold night….nothing better than sitting under a blanket with this dessert fresh out of the oven.
8 cups peeled, cored, and sliced apples
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose Gold Medal Flour
For the crumble topping:
1 cup all-purpose Gold Medal Flour
1 cup old-fashioned oats
2/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
12 tablespoons cold unsalted butter, diced
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine apples, lemon juice, vanilla extract, granulated sugar, cinnamon, and flour. Gently toss until apples are well coated. Let the apple mixture sit while you prepare the crumble topping.
3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
4. Place the apple mixture in a baking dish. Sprinkle the crumble mixture evenly over the apples. Bake for 40 to 45 minutes, or until the crumbly is browned and bubbling. Serve warm or at room temperature.