I've been going back and forth on what to share on this blog in terms of my recipes ... like many bakers, I closely guard my "secret ingredients" and the other difference-making tricks I've learned with some of my signature desserts (this apple crumble being one of them) -- it's a bit like a magician sharing his magic trick. This is the reason you will (I am sorry) never see my gingerbread molasses cookie recipe go up here. However, I've decided to share my apple crumble since it's fall and it's a yummy hot dessert to make on a chilly day. It's really a simple dish, and the payoff is major. Enjoy!!
Ingredients
6 apples (Baking Secret #1 – use Granny Smiths! The sour touch makes all the difference!)
6 tablespoons white sugar
1 teaspoon cinnamon
6 tablespoons butter (no substitutes; use real butter!)
½ cup brown sugar (Baking Secret #2 – use dark brown sugar, not the typical light)
½ cup flour
½ cup rolled oats (you can get a standard bag of oats)
Directions
1. Preheat over to 350 degrees F.
2. Grease a glass Pyrex (my favorite baking dish; I use a 9X13) with butter on bottom and sides.
3. Peel apples and slice into wedges about ¼ inch thick and evenly spread out in baking dish. (If you would like, you can squeeze some fresh lemon juice over the apples … I generally don’t, but that’s just me.) Combine white sugar and cinnamon and sprinkle over the apple slices. Dot sugared apples with two tablespoons of butter.
4. Blend the remaining four tablespoons of butter with the brown sugar. Add flour and rolled oats. Spoon mixture evenly over apples.
5. Bake for 15 minutes covered with tin foil. Uncover and bake until crust is golden (approximately 35 minutes).
Serve warm with a scoop of vanilla ice cream. Enjoy!
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