Just a reminder that apple season is upon us and that my recipe for crumble made with this sensational, now-in-season fruit is on this site’s recipe page.
Inspired by Toronto pastry chef Regan Daley’s family version of this dessert, mine is tried, true and tops. I strongly suggest using Northern Spy apples for this. They are a late fall apple and have the perfect tart flavour and soft, juicy texture when cooked to offset their crunchy, cookie-like topping. If you can’t find Spys, try a mixture of Macs, Cortlands or other tasty, tart apples.
Apple Crumble Recipe
¾ cup all-purpose flour
¾ cup old-fashioned or quick-cooking (not instant) rolled oats
¾ cup packed brown sugar
¾ cup cold butter, cut in pieces
2 tbsp granulated sugar
½ tsp ground cinnamon
4 or 5 tart apples, cored, peeled, sliced
1 to 2 tbsp fresh lemon juice
Preheat oven to 375F.
In large bowl, combine flour, rolled oats and brown sugar. Add butter. Using wire hand pastry blender or two knives, cut it in until mixture resembles coarse crumbs. Rub between fingers until butter is soft and mixture begins to form small clumps.
In small bowl, combine granulated sugar and cinnamon.
Lightly butter 8-inch square/2 L glass or ceramic baking dish. Arrange apple slices in dish. Sprinkle with lemon juice and sugar/cinnamon mixture. Spread evenly with topping mixture. Bake 40 to 50 min. or until browned on top and apples are soft.
Makes about 6 servings.