Saturday, September 22, 2012
I only had 3 apples and I could've used 4 or even 5. The dish I used was too small in the length and width, which made the crumbly crust a bit thick. The juices didn't get a chance to bubble up through the crust, a look I think is appetizing not to mention, the caramelized sugar that bubbles through is always yummy. This recipe is quick to make, apples are readily available, and this dessert can bake while you make dinner so it's still warm. Perfect for this first day of fall.
There are a myriad of ways to amend this so let's simply call this a jumping off point. Changes can be in the spices (cinnamon, nutmeg, cardamon, and vanilla) or the sugar source (brown sugar, molasses, maple syrup, cane sugar) or in the ingredients (the fruit itself, raisins, nuts) and I am sure there are more, but you get the idea.
Preheat the oven to 375. Dice 1/2 Stick Unsalted Butter so it warms to room temperature. Set this aside until the crumble is together. In a bowl, mix together to combine 1/2 Cup Flour, 1/4 Cup Brown Sugar, 1/2 Cup Oatmeal, 1/4 Tsp Cardamom, 1/2 tsp Cinnamom, Freshly Ground Nutmeg to taste. Using your fingers, blend in the diced butter until the butter is hidden. Set aside
Core and section 4 large or 5 small Apples, I used Pink Lady's. Dice to 1/2" cubes. On the stove, heat an empty pan over medium heat and add 1/2 Stick Unsalted Butter and 1/2 Cup Sugar. Once the butter melts, immediately stir in the apples and cook for about 5 minutes. Add 1/2 tsp Vanilla and 1/4 tsp Cinnamon. Remove from the stove and stir in 4 tsp Flour. Pour apples in a buttered rustic looking casserole dish or even individual ramekins. Top with the crumble but if it's going to completely cover the apples with too thick a layer, don't use all the crumble. Bake for 40-45 (ramekins more like 25) minutes until golden and bubbly. Serve warm with a small scoop of vanilla bean ice cream. If you want to experiment and want to practice your creativity, this dessert is for you!