Image by America's Test Kitchen via YouTube
It’s that time of the year again to make autumn dessert recipes! Here’s an easy apple crumble recipe by America’s Test Kitchen. I made it at home, and everything was gone in just a few minutes because it was so good. Try it now, and make sure you serve it with a scoop of vanilla ice cream on top.
For the topping:
Note: do not use granny smith apples as they will break down to mush
Start by peeling the skin of the apples, then remove the core. Cut them into chunks about 3/4 inch, then place in a large bowl.
Add 2 tablespoons of fresh lemon juice, 2 tablespoons of sugar, 1/2 teaspoon of table salt, and 3/4 teaspoon of cinnamon.
Transfer the apples to an 8 by 8 inch metal pan. Cover it with foil and par-cook the apple to reduce the volume just below the lip of the pan. Place it on a rimmed baking sheet just in case some of the juices flow over the edges. Place inside a 400F oven for about 35 minutes.
Make the topping while the apples are cooking. In a bowl, add 1 cup of all-purpose flour, 1/2 cup of packed light brown sugar, 1/2 cup of sliced almonds, 2 teaspoons of vanilla extract, 1/2 teaspoon of table salt, 2 teaspoons of water and 6 tablespoons of melted unsalted butter. Mix until it becomes like cookie dough.
Remove the apples from the oven, take off the foil, and press on them lightly to compact them. Sprinkle the topping right over the apples. Break up any clumps that are bigger than a marble. Even the top and put it back in the oven on the top rack, uncovered and still on the tray. Bake for 30 minutes.
Once done baking, place on a cooling rack and let it cool for at least 45 minutes. Once cooled, serve and enjoy!