I recommend Granny Smith apples as they are firm and tart, and remain so after cooking. Do not use a soft apple but feel free to experiment with your favorite cooking apples. Apples are in season in fall and remain in stores in great variety in winter. Apples are available year round because of the amazing things they can do with irradiating, cold storage, and international shipping! I recommend using fruits in season and with the bounty of choices in spring and summer there's no reason to use apples any other time than the colder months.
This recipe uses two large Granny Smiths or three to four smaller apples. It's easier to peel, core, and slice larger apples but if you have very fresh fruit don't let size be your guide.
I have a suspicion that this dish would work fine with peaches with no adjustment, or with pears using a little nutmeg instead of the cinnamon.
Apple Crumble
Yield: 6 servings
Baking Temperature: 400°F
Baking Time: 30 min
Ingredients
4 C apples: peeled, cored, and sliced thinly
3 TB orange juice
1/4 C white sugar
1 TB corn starch
1 tsp vanilla extract
1 tsp ground cinnamon (divided)
1/2 C packed brown sugar
1/4 C AP flour
1/2 stick butter
1/2 cup old fashioned oatmeal (uncooked)
Instructions
- Heat oven to 400°F. Lightly grease 2 qt baking dish.
- In large bowl, combile apples, orange juice, and vanilla.
- In medium bowl, blend sugar, cornstarch, 1/2 tsp cinnamon. Add to apple mixture tossing to coat.
- Spoon apples into dish.
- In same medium bowl combine brown sugar, flour, 1/2 tsp cinnamon, mixing well.
- Cut in butter until mixture resembles coarse crumbs. This is easiest if you use your fingers.
- Stir in oats.
- Sprinkle over apples.
- Bake 25-30 minutes until apples are tender and topping is golden brown.
- Serve plain or with cream or vanilla ice cream.
Notes: While a hit warm it's pretty good straight out of the fridge, too.
Any other thickener can be used instead of corn starch, such as arrowroot.
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