Fall is near! Autumn's warm and cozy tastes and smells and colors that wrap you like a Grandma's warm embrace is almost at our door step, and I couldn't be happier! Yesterday was simply gorgeous! The sky was blue and the air crisp, lacking any Southern humidity at all!
After spending a special day with my lovely grandparents and cousins, we retreated home for naps. Well, the rest of my crew did. I gathered the ingredients and baked up a surprise treat of the season's first apple crumble!
Chopped apples with cinnamon topped with a buttery, brown sugary oat crunch sprinkled over the top and baked till bubbly and crisp on the edges. I had leftover German roasted pecans from a recent baseball game we attended so I added those to take this rustic dessert to the next level! I also tossed in some golden raisins since I had them.
What a way to usher in the fall season but with a warm cozy apple crumble fresh from the oven. Top it with ice cream or eat it simply with milk or a cup of coffee! Anyway you choose with be a delicious start to this beautiful season!
Classic Apple Crumble
Filling:
4-5 medium apples (I used Granny Smith and Gala)
1/2 tsp. cinnamon
1-2 Tbsp. Brown sugar
Topping:
1c. Oats
1c. brown sugar
1/2c. Flour
1/4 tsp. Cinnamon
1/4 tsp. Apple pie spice
1/2 c. Butter
Dash of salt
1/2 c. Pecans, chopped-optional
Peel and dice apples into about 1 inch pieces. Toss with cinnamon and sugar and pour mixture into a 2 quart dish or pie plate.
In a large bowl, mix together oats, sugar, flour, and spices. "Cut" in the butter until blended into course crumbs. Stir in pecans. Pour the crumble over the apples and bake at 350 degrees F. for 35-40 minutes. Serve warm!
I can just smell that apple crumble baking... one of my favorites! It looks wonderful! There's nothing like fall baking :) Hope you enjoying the upcoming fall season!
ReplyDeleteFall baking is right around the corner!! I want to give this try. Thanks for sharing and many blessings to you and your lovely family!
ReplyDeleteYummy! This is made and ready for the oven tonight :)
ReplyDeleteEven though it's summer in Australia, I just couldn't wait for the change of season to make this!
I am enjoying cooking my way through your recipe archives and being encouraged by your words more than you know.
Blessings, Julia