I wanted a nice dessert to go along with my roast stuffed pork and and roasted pumpkin and delicata squash. Since I was going with the whole seasonal autumn thing, and I wanted something fairly quick and easy, I went with an apple crumble. There is always room for an apple, right?
Yield: 6 servings
4 large, flavorful baking apples (I used Golden Delicious and Pink Lady)
1/2 of a lemon
3/4 cup packed dark brown sugar
1/2 cup rolled oats (quick-cooking or regular)
1/2 cup whole wheat flour
1/2 cup coarsely chopped walnuts or pecans
1 rounded teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon Kosher salt
1 stick of softened butter
1/4 cup apple juice or cider
vanilla ice cream or heavy cream to serve
- Preheat your oven to 375 degrees F.
- Lavishly butter an 8 inch square baking pan
- Peel and core the apples, rub them all over with the cut lemon and thinly slice
- Place the apples in the buttered dish. Mix all of the other ingredients except for the apple jiuce and ice cream together so that you have clumps of streusel.
- Distribute the streusel over the apples and then drizzle the juice over the top.
- Bake for 35 minutes or until the apples are tender to a knife and the topping is nicely browned. Serve warm with ice cream or heavy cream.