By Susann Bach
Ruth Reichl's Apple Crumble
A recipe this simple requires a few different varieties of excellent apples. Try for heirlooms that not only have different flavor profiles, but also react differently to heat. ***I like to blend apples that maintain their shape when cooked (Arkansas Blacks, Ida Reds), and some that go into a slump when they encounter heat (McIntosh, Golden Delicious).
Updated at: Thu, 17 Aug 2023 09:48:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Nutrition per serving
Calories1745.8 kcal (87%)
Total Fat68.8 g (98%)
Carbs288 g (111%)
Sugars193 g (214%)
Protein11.9 g (24%)
Sodium826 mg (41%)
Fiber23 g (82%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins. Core, slice, and layer the apples into a buttered pie plate or baking dish and toss them with the juice of one lemon.
Step 2
Mix 2/3 cups of flour with 2/3 cups of brown sugar. Add a dash of salt and a grating of fresh cinnamon. Using two knives (or just your fingers), cut in most of a stick of sweet butter and sprinkle the mixture over the top of the apples.
Step 3
The cooking time is forgiving; you can put your crisp into a 375-degree oven and pretty much forget it for 45 minutes to an hour. The juices should be bubbling a bit at the edges, the top should be crisp, golden, and fragrant. Serve warm, with a splash of cream.
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