Homey apple crumble is the perfect casual dessert when you’re hosting a large group. Make it easy on yourself by preparing the topping up to a week ahead and storing it in the fridge.
| 10 | apples* | |
| 2 | lemons, juiced | |
| 1/2 | cup | sugar |
| 2 1/2 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1/4 | teaspoon | ground cloves |
| 1/8 | teaspoon | salt |
| Topping | ||
| 1 | cup | brown sugar |
| 2 1/2 | cups | flour |
| 2 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1/4 | teaspoon | ground cloves |
| 1/2 | teaspoon | salt |
| 1 | cup | melted butter |
| *Granny smith and pippin apples work well in this crumble. |
Pre-heat oven to 350 degrees.
1. Peel and core the apples, then cut in to 1/2-inch slices. Place in to a spacious mixing bowl.
2. Sprinkle the lemon juice over the fruit and toss as you work to keep the slices coated with juice. (This prevents browning.)
3. Combine the sugar, cinnamon, nutmeg, cloves, and salt in a small bowl and sprinkle over the apples: toss the apples until evenly coated.
4. Arrange the apples in a 13x9x2-inch ovenproof baking dish.
5. Make the topping by combining the sugar, flour, cinnamon, nutmeg, cloves, salt, and butter in a large mixing bowl; mix by hand until crumbly.
6. Spread the topping evenly over the apples.
7. Place in the oven and bake for 1 hour and 15 minutes, or until apples are tender and but not mushy, and the topping is light brown.
