One ex boyfriend of mine was British and his favorite dessert was Apple Crumble (also sometimes called Apple Crisp in the US). The first time I cooked for him, I wanted to wow him by making it. He said it was the best Apple Crumble he had ever had (and he was NOT the kind of guy that would just say that to be nice). The boyfriend didn’t last, but this recipe was a keeper.
- 1 1/2 cups all purpose flour
- 1 cup packed dark brown sugar
- 1 cup old fashioned rolled oats
- 1 cup chopped pecans
- 1 teaspoon kosher salt
- 12 tablespoons unsalted butter, melted (plus more for buttering the pan)
- 3 1/2 pounds granny smith apples (about 8 apples), peeled, cored, cut into 8 wedges, then each wedge cut in half crosswise
- 1/2 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350℉.
- Butter a 13×9 inch baking dish.
- Combine the flour, 1 cup of the brown sugar, oats, pecans, and kosher salt in a medium bowl. Add the melted butter and stir with a fork until all of the crumbs are evenly moist. Set aside.
- Add the apples to the buttered baking dish and toss with the 1/2 cup of brown sugar, cinnamon, and lemon juice. Spread the apples in an even layer.
- Top the apple mixture with your crumble.
- Bake for 50-60 minutes or until the apples are tender and the crumble topping is golden brown.
- Can be served warm or cold. The Brit loved it served with heavy cream and I love it with vanilla ice cream.