Apple Crumble

americastestkitchen.com

DonnaClaire

subheading: GATHER YOUR INGREDIENTS:

4 pounds Golden Delicious apples, peeled, cored, and cut into ¾-inch pieces

2 tablespoons packed plus ½ cup packed (3½ ounces) dark brown sugar, divided

2 tablespoons lemon juice

1 teaspoon table salt, divided

¾ teaspoon ground cinnamon

1 cup (5 ounces) all-purpose flour

½ cup sliced almonds, chopped fine

6 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

2 teaspoons water

subheading: KEY EQUIPMENT:

Fruit/Vegetable Peelers

8-Inch Square Baking Pans

All-Purpose Whisks

Best Chef's Knives

subheading: BEFORE YOU BEGIN:

We like Golden Delicious apples because of their ubiquity and consistent quality, but this recipe also works with Braeburn or Honeycrisp apples or a mix of all three. You should have 4 pounds of apples before peeling and coring. Dark brown sugar gives the topping a deeper color, but light brown sugar will also work. Do not use a glass baking dish here, since it retains heat after baking and may cause the apples to overcook. If you like, serve the crumble with ice cream or lightly whipped cream. We like Golden Delicious apples because of their ubiquity and consistent quality, but this recipe also works with Braeburn or Honeycrisp apples or a mix of all three. You should have 4 pounds of apples before peeling and coring. Dark brown sugar gives the topping a deeper color, but light brown sugar will also work. Do not use a glass baking dish here, since it retains heat after baking and may cause the apples to overcook. If you like, serve the crumble with ice cream or lightly whipped cream.

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