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Apple Crumble

Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.



For 8 Serving(s)


  • 4 apples
  • 2 T lemon juice
  • 9 T butter
  • 1/3 c sugar
  • 1 1/4 c all-purpose flour

Apple Crumble Directions

  1. Preheat oven to 350˚F.
  2. Toss the apples with the lemon juice and 1/3 cup of the sugar.
  3. Melt 2 tablespoons of the butter in a heavy skillet over medium-high heat.  When the butter stops foaming, add the apples with any juices. Arrange the apples in a single layer in the skillet, and let cook, undisturbed, until the juices thicken and the apples begin to turn golden. Gently stir once or twice, until the apples are lightly golden.
  4. Transfer the apples to a 9x9-inch baking dish.  If any sticky bits remain in the skillet, add a tablespoon or so of water to the pan, and stir over low heat until they dissolve. Pour into the baking dish.
  5. Place the flour and remaining 7 tablespoons of butter in a medium bowl. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the remaining 1/3 cup of sugar. Drizzle in a tablespoon of water, and shake the bowl from side to side until some of the mixture sticks together in lumps. Spoon the topping evenly over the apples in the baking dish. Bake until pale golden, about 45 minute to 1 hour. Serve warm, or at room temperature.

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