‘Tis the season for a tasty Apple Crumble. In a recent TABLE Recipe Contest, we asked you, our readers, to submit your best apple creations. And boy oh boy, did you come through. The TABLE team then gathered a bushel of fresh, locally-sourced apples, donned our aprons, and headed to the test kitchen with your recipe submissions. After a long day of peeling, coring, baking, cooking, braising, pureeing, and of course tasting, we rolled ourselves into the conference room to select a winner. In the end, a traditional apple recipe with exceptional flavor, bobbed its way to the top.
Apple Crumble Recipe
3 peeled, cored, & cubed Honeycrisp apples
3 peeled, core, & cubed Granny Smith apples
1 cup brown sugar
1/4 cup white sugar
1/2 melted stick butter
1 tbsp fresh minced ginger
1 tbsp ground cinnamon
1/4 tsp ground cloves
1 tbsp vanilla bean fresh or paste
Decent pinch of salt
1 1/2 cup quick oats
3/4 cup brown sugar
1 cup cold and small diced butter
1 tbsp all spice
3/4 cup flour or more if needed
- Preheat Oven: 350°F
- In a large mixing bowl combine all filling ingredients until covered completely with spices and sugar. When completed, add mixture to a greased deep dish pie pan. Set aside.
- In the same bowl from mixture; add all but the flour and mix with your hand, preferably or a fork to create pockets for the flour.
- As the mix forms sprinkle in flour 1/4 cup at a time until it resembles crumbles. Large or small crumbles is up to you. If needed add more flour until it’s to your liking. Add this mixture over the apples until it’s properly layered and covering apples completely.
- Place in oven for 45 mins to an hour. If it starts to bubble turn it down to 325 for 10 mins. If the crumb top is hard, it’s done.
- Let it cool and eat!!
Optional: Top the crumble with your favorite pumpkin spice whipped topping or ice cream.
Chef Tip 1: Place a small liner under dish so it will not spill in oven.
Chef Tip 2: Put your portion away first because it will be gone in seconds.
Recipe by Nissa Hewitt / Food by Jordan Snowdan / Styling and Photography by Carole Valle / Story by Star Laliberte
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