Sunday, September 26, 2010

An apple crumble a day...


I really enjoy making desserts with apples this time of year.  I think it starts with Rosh Hashanah and i stick with apples for a while.  Especially since i found a "keeper".

Beth and I were talking about our Rosh Hashanah dishes, and we both mentioned that we do an apple crumble (or maybe she calls hers an apple crisp).  She told me hers is a super easy apple crumble that her sister-in-law made and everyone loved.  I thought the apple crumble i made for Rosh Hashanah was good, but apparently there was room for improvement.  I then decided to make Beth's/Andrea's apple crumble for break fast, and i practically got a standing ovation.  Debbie said this latest one was definitely much better than the earlier one, and Enrico devoured two plates full.  So now we're all making Andrea's super easy apple crumble, and this is definitely a keeper.

This afternoon at lunch, Karen mentioned that she wants this recipe, and I realized i never blogged about this delicious crumble since i had forgotten to take pictures of it.  When i went into the market today the Fuji apples were staring at me so i decided to buy a few apples to add to the ones i have at home and make this "keeper" to bring to my office.  I'm hoping it comes out as good as the last one because i realized while making it that i have one big problem -- no oats.  Instead of going back to the market, i decided i could use a cereal i have that i use in my morning yogurt.  It's Nature's Path Organic Pumpkin Flax Plus Granola.  I was confident this would work.  The question is: will it be as good as using regular oats?  We'll find out tomorrow.  (Debbie, Karen, Elliot, i hope you'll post your honest opinion of this crumble.)

Oops... one more ingredient i didn't have was brown sugar.  I opted to use three-fourths demerara (partially refined cane sugar, as opposed to regular brown sugar which is fully refined with molasses) and one-fourth muscovado (unrefined natural cane sugar with a natural flavor of molasses).  I guess i should have some regular brown sugar sitting around, just in case.

Now that i've finished cooking this dish, my only question is, why did this dish come out with much more liquid than the last two?  Perhaps we should pat the apples dry before adding them to the baking dish.  (I keep the sliced apples in an acidulous bath until i've finished peeling and slicing all of them.  Perhaps they take on too much water.)
 Mixing oats, flour, sugar...
... and now i've added the melted butter.

Ingredients -
  • 1 cup of brown sugar
  • 1 cup of rolled oats
  • 1 cup of flour
  • 1/2 cup (1 stick) butter, melted
  • 7 apples, peeled and sliced
  • a few hand fulls of berries (I used raspberries, but Beth's recipe called for blueberries)
  • 1/2 cup of white sugar
  • 2 teaspoons of cinnamon
Preheat oven to 350°F.
In a medium bowl, combine the brown sugar, oats, flour and melted butter and mix until crumbly. 
Place half the mixture in a baking dish.
Spread apples and berries over mixture.
Sprinkle with white sugar & cinnamon.
Top with remaining crumb mixture.
Bake 40-45 Minutes until golden brown.

Ready to pop in the oven.
Serve  warm, and enjoy with fresh whipped cream or vanilla ice cream!



  1. Yum - I love crisps! I too love cooking with apples, my husband's favorite is the classic pumpkin pie! This recipe looks easy and delicious!!

  2. I made this yesterday afternoon with plums! It was a little too good, if you know what I mean. Hey Lori could you email me at I have a question for you. Thanks, I tried to email you but it got returned.

  3. This recipe looks delicious! I can't wait to try it. I love your pictures too. Have you tried Honey Crisp apples? They are my new favorite but I don't know if they cook well.