Sunday, September 30, 2007

Apple Crumble

I love this recipe!

3 1/2 pounds ripe but firm apples, peeled and cored; cut into 1 inch cubes (about 6 1/2 cups prepared appless)
1/3 cup granulated brown sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon
Pinch table salt
2 tsp ground cinnamon
1 tsp ground nutmeg
2 Tbsp apple cider or juice

1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon raw sugar for sprinkling over the top
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup roasted pecans (I used a little more than a half of a cup about 3/4 cup)

1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.2. FOR THE FILLING: Gently toss apples and sugar and other ingredients together in 8X8 pan; cook in oven for about 30 minutes, covered with foil. 3. FOR THE TOPPING: While apples are cooking, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of kitchen aide; drizzle vanilla over top. Combine mixture. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine. Transfer mixture to parchment-lined baking sheet and spread (Don't push down just let it crumble) into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.

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