Pink Lady Apples

19 Mar

This is my favorite dessert, whether I use apples, peaches, berries or pears. The pink lady apples are delightful in this crumble, sweet and slightly crisp.

Apple Crumble

Use any fruit you like, about 3 pounds. You could even combine fruits as well.

Filling:

6 pink lady apples, peeled, cored and cut into 1/2 inch slices

Juice of one lemon

1/4 cup sugar (I use organic)

2 tablespoons all-purpose or white whole wheat flour

1/2 teaspoon ground cinnamon

Topping:

1 cup walnuts or pecans, roughly chopped

1 cup all-purpose or white whole wheat flour

1 1/2 cups rolled oats

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

8 tablespoons of cold butter (1 stick), cut into small cubes

Position an oven rack in the center of the oven and heat to 350 degrees.

Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a 9 by 13-inch baking dish that has been lightly sprayed with cooking spray (I use canola or olive oil spray), and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, nutmeg and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream

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