Apple Crumble

Recipe Source

Apple Crumble

https://www.cooksillustrated.com/recipes/3309-apple-crumble?ref=new_search_experience_52&incode=MCSCD00L0

Apple Crumble

Nov 12, 2016 | Fall, Recipes

I am sorry for the tardy recipe post this week, but internet issues and feeling a little under the weather kept me away from the computer for the last couple of days.  Onto the recipe…It is less than two weeks until Thanksgiving y’all!!!!  Don’t panic (deep cleansing breaths,) but if you need a go to dessert that packs a punch of apple flavor, does not take a ton of time, and is not a great deal of effort; this apple crumble is for you.  A whopping 3 pounds of apples go into this crumble and it is simple enough that it could be prepared for a weeknight dessert or on Thanksgiving morning for your family get together.  If you have a bigger crowd, just double the recipe and put together in a 13x9 baking dish.

Ingredients

FILLING

½teaspoon cornstarch
4teaspoons fresh lemon juice
1 ½pounds Granny Smith apples (about 3 medium), peeled and cut into ½-inch cubes (about 4 cups)
1 ½pounds Golden Delicious apples(about 3 medium), peeled and cut into ½-inch cubes (about 4 cups)
cup granulated sugar
Pinch table salt
Pinch ground nutmeg

TOPPING

¼cup granulated sugar(1 ¾ ounces) plus 1 tablespoon
¼cup Packed Brown Sugar (light or dark), 1 ¾ ounces
teaspoon table salt
2teaspoons Vanilla Extract
6tablespoons Unsalted Butter, cut into 6 pieces and very soft
½cup sliced almonds

Directions

1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.

2. FOR THE FILLING: Meanwhile, combine cornstarch and lemon juice in large bowl until cornstarch is dissolved. Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine. Transfer mixture to 8-inch-square glass baking dish. Cover tightly with foil and set aside. 

3. FOR THE TOPPING: Combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine, about five 1-second pulses. Add butter and half of almonds; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining almonds over mixture and combine with 2 quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks, with some smaller, loose bits). Place topping mixture on middle rack in oven and apple filling mixture on lower rack. Bake topping until chunks are lightly browned and firm, about 20 minutes. Remove both topping and apples from oven. 

4. TO ASSEMBLE AND BAKE: Remove foil from apple filling and gently stir. Grasping edges of parchment paper, slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on middle oven rack. Bake until well browned and fruit is tender and bubbling around edges, about 25 minutes. Cool on wire rack until warm, at least 15 minutes; serve.