It's official, I baked or cooked with close to 100 apples this fall and guess what? I
'm still not appled-out yet. My passion for apples definetely doesn't come from my Moroccan heritage. In fact, if it was up to my North African genes, I'd be chowing-down on dry sesame Moroccan galettes, the ones my mom or dad eat on a typical Saturday afternoon while sipping mint Moroccan tea and debating on La Presse headlines. As tangent-y as this is going, I cherish those sesame galette moments.
Now, back to apples... Nothing like an apple crumble to remind me of how delicious fall food comfort can actually be. Gosh I'm feeling metaphoric tonight. Enjoy this sweet crumble!
- 4-6 Cortland apples depending on size
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup of diced unsalted butter
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned quick oats
1/2 pound (2 sticks) cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the apples into bite-size chunks. Place the fruit in a large bowl and add the zest, lemon juice, sugar, flour, cinnamon, and nutmeg.
- Pour into a 8 by 10 rectangular or oval baking dish.
- Toss in a few cubes of butter inside.
For the topping:
- Combine the flour, sugars, salt, oats, and butter in the bowl with a wooden spoon mix for about 1 minute, until the mixture is in large crumbles.
- Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
- It's even more delicious topped with vanilla ice cream. Enjoy!