It’s clearly Fall and I felt it was necessary to bake a simple warm dessert….
A couple of days ago, I bought a bunch of Connell Red Apples (since they’re deliciously in season) and I wanted to use them to the max, so I did an Apple Crumble. It may not be all that Hispanic but we surely do love it…Does that count?
It’s easy and delicious to serve with vanilla ice cream or fresh-whipped cream.
Makes 4-5 Servings.
- 4-5 Baking Apples (like Pink Lady, Granny Smith, Jonagolds, Honeycrisp, Golden Delicious etc…)
- 1/4 Cup White Sugar & 2 Tbsp For Crumble
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1 Cup All Purpose Flour
- 5 Tbsp Cold Unsalted Butter, in small pieces
Preheat oven to 375 degrees Farenheit. Spray baking pan (I used a 9×9 square cake pan) with PAM or butter so the apple crumble doesn’t stick. Reserve in refrigerator.
Peel, core, and slice apples. Then add all in a bowl and mix in the ground cinnamon, nutmeg, and sugar (the 1/4 cup). Reserve aside.
With help of a pastry scraper or food processor work together/mix the flour, cold butter, and sugar (the 2 Tbsp) until you reach a crumbly consistency.
Add apples to baking pan and sprinkle the crumble mixture evenly over the apples.
Bake until topping is crisp and golden, about 30-40 minutes. Serve warm.
- Speculoos + Apple Crumble: The Recipe (doriegreenspan.com)
- Apple Crumble (incucinadame.wordpress.com)