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Fall Apple Crumble

My mom made a dessert similar to this when I was growing up, and it was always one of my favorites! Every Thanksgiving, I ask her to bring two pans because one is just never enough! The original recipe involves cutting the crust and crumble by hand with a pastry cutter, but I've found that a few quick pulses in the food processor make for a fast, fuss-free shortcut.
I prefer to use unbleached all-purpose flour and organic cane sugar instead of the refined versions. I also add ground cardamon which adds the most beautiful floral aroma, bringing out the brightness in the apples and complimenting the warm cinnamon like a dream.
This is the perfect dessert to whip up before your kids come home from school, because it fills the entire house with the smell of apple pie at an eighth of the effort. My favorite way to enjoy it is with fresh whipped cream, lightly sweetened, with every bite feeling like autumn in bloom. I hope it brings full bellies and warm smiles to you...just like it has for me!

Ingredients

Crust

  • 1 c. unbleached all-purpose flour
  • 2 tbsp. organic cane sugar
  • ¼ tsp. salt
  • 1 stick (8 tbsp.) cold unsalted butter, cut into chunks

Filling

  • 4 c. apples (cored, peeled and chopped), see note
  • ½ c. organic cane sugar
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground cardamom

Crumble

  • ½ c. unbleached all-purpose flour
  • ½ c. organic cane sugar
  • ½ stick (4 tbsp.) cold unsalted butter, cut into chunks
  • ¼ tsp. salt

Instructions

  • Preheat oven to 375℉.
  • Add crust ingredients to food processor (dry ingredients first, give a couple of pulses, then add butter). Pulse until mixed through and crumbly. Pat into ungreased 7x11 pan.
  • Combine filling ingredients and spoon onto crust.
  • Add crumble ingredients to food processor (dry ingredients first, give a couple of pulses, then add butter). Pulse until mixed through and crumbly. Spoon on top of filling.
  • Bake until golden and bubbly, about 40-45 minutes. Let cool. Serve warm with a dollop of cold whipped cream or vanilla ice cream.

Notes

  • When baking with apples, choose a variety that is both firm and tart. Granny Smith is a great choice!