Apple Crumble

I love Apple crumble like no other. I’m actually shocked I haven’t shared this recipe yet. I used to make it weekly when I lived in Lahore. Ah, Lahore. I don’t know what it was about that city, but I found myself making so many different things while I was there. Maybe it was the lack of responsibility (running your own business and being a full time college student is a breeze compared to running a household with one baby and one home school kid) but I found myself experimenting so often. Creating, not just cooking. This apple crumble takes me one step closer.

It reminds me of my kitchen in Lahore. I can see myself sitting on the marble counter, kicking my feet against the cream colored cabinets. I can smell the apples and cinnamon, and I impatiently wait for the crumble to get that perfect golden brown so I can take it out, spoon a heaping amount of crumble into my bowl and top it off with vanilla ice cream and devour it before my mom finds out I’m baking at 2 am again! Oh the memories!

This memory, this perfect recipe, is now yours to make.

This recipe serves two, so double or triple as you please!

For the apples:

2 apples, peeled and diced

1/2 tsp orange zest

2-3 Tblspn fresh orange juice

2 Tblspns sugar (white or brown)

1/4 tsp cinnamon

pinch of nutmeg and salt

1 Tblspn cornstarch

For the crumble:

4 Tblspns cold butter, diced

1/4 cup flour (*sub with almond flour for gluten free)

1/4 cup chopped walnuts or pecans

1/4 cup rolled oats

1 Tblspn sugar (white or brown)

1/4 tsp cinnamon

pinch of nutmeg and salt

Preheat your oven to 380 F

In a medium bowl combine all the ingredients listed under “for the apples”. Place in a small/medium greased baking dish. In the same mixing bowl you used for the apples, put in all the ingredients listed under “for the crumble”. Mix together with your fingers until large crumbs form. The butter should still be cold.

Spread the crumble over the apples, and bake at 380 F for 35-40 minutes, or until the crumble is golden brown and the edges are bubbling. Serve warm, with vanilla ice cream or whipped cream.

*This can easily be made Gluten Free by subbing the flour for almond meal.

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