Cinnamon Apple Crumble

courtesy

I made this for Christmas dinner and Brian declared it as one of the best things he has ever eaten.  Kate made it entirely- peeled and sliced the apples, made the crumble and it came out perfect.  I cooked it in a large skillet so the apple to crumble ratio was right on.  Serves best with ice cream.

Cinnamon Apple Crumble

Two Peas and their Pod

For the Filling:

• 8 cups apples peeled, cored, and sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup all-purpose flour

For the crumble topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 12 tablespoons cold unsalted butter, diced

Preheat the oven to 350 degrees F. In a large bowl, combine apples, lemon juice, vanilla extract, granulated sugar, cinnamon, and flour. Gently toss until apples are well coated. Let the apple mixture sit while you prepare the crumble topping. For the crumble topping: In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the cold butter with your fingers until the mixture comes together and you have a crumbly topping. Place the apple mixture in a greased 12-inch cast-iron skillet or greased 9×13-inch baking pan. Sprinkle the crumble mixture evenly over the apples. Bake for 40 to 45 minutes, or until the crumbly is browned and bubbling. Serve warm or at room temperature. I recommend serving with vanilla ice cream.