Harvest Apple Crumble
Harvest Apple Crumble is the ultimate fall dessert. Sliced apples are cooked with warming spices and blanketed with the best crumble topping!
Servings: 10 Servings
Calories: 751kcal
Equipment
- Apple Peeler, Corer, and Slicer Optional
- Large Heavy Bottom Skillet
- Pestle and Mortar or Spice Grinder
- 9x13-Inch Baking Dish
- Medium Mixing Bowl
- Pastry Cutter Optional
Ingredients
Apple Filling
- 1 Cinnamon Stick Toasted
- 2 Whole Cloves Toasted
- ¼ Teaspoon Whole Black Peppercorns About 9 - 10 Peppercorns - Toasted
- ¼ Teaspoon Ground Nutmeg Toasted
- 6 Gala Apples Peeled, Cored, and Sliced into ¼-inch Wedges or Slices
- 3 Tablespoons Unsalted Butter
- ½ Cup Light Brown Sugar
- 1 Tablespoon Lemon Juice From ½ of a Lemon
- ½ Teaspoon Lemon Zest From ½ of a Lemon
- 1 Whole Vanilla Bean Split - or 2 teaspoon Vanilla Extract
- ½ Teaspoon Kosher Salt
Crumble Topping - Self Rising Flour Method
- 1 ½ Cups Self Rising Flour
- ¾ Cup Light Brown Sugar
- ¾ Cup Granulated Sugar
- 1 ½ Sticks Unsalted Butter Cold, Cubed - 12 Tablespoons
- ½ Teaspoon Fine Sea Salt
Crumble Topping - Self-Rising Flour Substitute Method
- 1 ½ Cups All-Purpose Flour
- ¾ Cup Light Brown Sugar
- ¾ Cup Granulated Sugar
- 2 ¼ Teaspoon Baking Powder
- 1 ¼ Teaspoon Fine Sea Salt
- 1 ½ Sticks Unsalted Butter Cold, Cubed - 12 Tablespoons
Instructions
Apple Filling
- Begin by preheating your oven to 350℉.
- Heat a large heavy bottom skillet over medium-high heat. Add the cinnamon stick, whole cloves, black peppercorns and toast until fragrant, about 1 to 2 minutes. Shake the pan occasionally to ensure the spices toast evenly on all sides. Add the ground nutmeg for the last 10 to 15 seconds and transfer the mixture to a pestle and mortar or spice grinder. Grind until a find powder forms and reserve.
- Return the skillet to the heat, add the butter and melt. Add the peeled, sliced, and cored apples with a small pinch of kosher salt and cook for 3 minutes until the natural juices begin to release from the apples.
- Add the brown sugar and cook for an additional 3-minutes.
- Remove from heat and and stir in the lemon juice, lemon zest, prepared spice mixture, vanilla bean (or extract), kosher salt, and stir to combine.
- Transfer filling mixture to a 9 x 13-inch baking dish and allow to cool slightly while preparing the topping.
Crumble Topping - (Either Flour Method)
- Add all of the dry ingredients to a medium sized mixing bowl and whisk to combine.
- Add in the cold, cubed, unsalted butter and work into the dry ingredients with your hands or a pastry cutter until a sandy consistency forms. The mixture will be clumpy; continue to work the mixture together until any clumps are no larger than pea-sized.
Baking
- Spread the crumble topping mixture evenly over the apple filling and bake for 40 - 45 minutes until golden brown and bubbling.
- Remove from the oven and allow to cool slightly. Serve warm.
Notes
Serve warm, with a scoop (or two!) of your favorite vanilla ice cream!
Nutrition
Calories: 751kcal | Carbohydrates: 117g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 637mg | Potassium: 229mg | Fiber: 4g | Sugar: 84g | Vitamin A: 1013IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 2mg
