Apple Crumble

apple crumbleI 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?

Apple Crumble

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


  1. Preheat your oven to 375 degrees F.
  2. Lavishly butter an 8 inch square baking pan
  3. Peel and core the apples, rub them all over with the cut lemon and thinly slice
  4. 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.
  5. Distribute the streusel over the apples and then drizzle the juice over the top.
  6. 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.

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