Use more than one kind of apple in this dessert
Recipe: Put several varieties together for mix and match apple crumble
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So many varieties; what do you do?
It's apple season with literally dozens of different kinds of apples available at farmers markets, apple farms and our own backyards.
It can create a little challenge in the kitchen. Different apples cook at different rates. Some get soft in a hurry; others hold their firm crunch.
Most recipes call for using the same variety of apple throughout; that way, they'll cook more evenly.
But this recipe allows you to mix and match what apples you have on hand. The result: The filling has some chunks that are a little firmer than others, adding some texture.
Use all one kind or two or more. (For this recipe, I used a large McIntosh, two Romes, two Baby Royal Galas and a Granny Smith.)
Another plus: This crumble uses less sugar than many apple desserts, allowing the true apple flavor to shine, too.
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Mix and match apple crumble
Makes 5 to 6 servings
Ingredients:
1-1/2 pounds apples (about 6 to 8, depending on size and variety)
1/2 cup sugar
Juice of 1 lemon
1/4 cup water
1/2 teaspoon cinnamon
Butter for baking dish
For topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1/3 cup quick rolled oats
1/4 cup (1/2 stick) butter or margarine, chilled
Cinnamon
Whipped cream (optional)
1 small apple (optional garnish)
Instructions:
Peel, core and chop apples into 1/2-inch pieces. (A mixture of apple varieties can be used for this recipe.) In a heavy pot, combine 1/2 cup sugar, lemon juice and water. Stir to combine. Add apple chunks.
1/2 cup sugar
Juice of 1 lemon
1/4 cup water
1/2 teaspoon cinnamon
Butter for baking dish
For topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1/3 cup quick rolled oats
1/4 cup (1/2 stick) butter or margarine, chilled
Cinnamon
Whipped cream (optional)
1 small apple (optional garnish)
Instructions:
Peel, core and chop apples into 1/2-inch pieces. (A mixture of apple varieties can be used for this recipe.) In a heavy pot, combine 1/2 cup sugar, lemon juice and water. Stir to combine. Add apple chunks.
Bring mixture to boil, reduce heat and cover. Let apples simmer until chunks are fork-tender, about 10 to 15 minutes. Stir in cinnamon. (Note: Some chunks will get softer than others, depending on variety.)
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In a medium bowl, combine flour, brown sugar and rolled oats. Cut butter or margarine into cubes; add to dry ingredients. With a pastry blender or two knives, cut butter into flour mixture until crumbly.
Put apple filling into prepared casserole dish. Spoon crumble topping over apple mixture until top is covered. Sprinkle with cinnamon.
Bake at 400 degrees F. until top is golden and filling is bubbly, about 35 to 40 minutes.
Cool on a rack. Serve warm, topped with whipped cream and apple garnish if desired.