Jennifer Alexander Ruple

An autumn crowd pleaser, this apple crumble takes just minutes to pull together and is perfect for any get-together. To save even more time, don’t peel the apples. They will become soft while baking. When deciding on apples to use for this recipe, choose a type that will hold their structure while baking. Keep Granny Smith, Honeycrisp or Braeburn in mind when heading to the orchard.

8 servings

Crumble:

• 1 cup all-purpose flour
• 3/4 cup dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

Filling:

• 2 ½ pounds apples, peeled, cored and chopped (about 6 cups)
• 1/2 cup sugar
• 2 tablespoons corn starch
• 1 tablespoon fresh lemon juice to keep apples from browning
• 1/2 teaspoon salt
• 1 teaspoon apple pie spice

Heat oven to 375 F. Coat an 8 x 8 baking dish with baking spray.

For the crumble: In a medium bowl, whisk together flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until crumbly.

For the filling: In a large bowl, combine chopped apples, sugar, corn starch, lemon juice, salt and apple pie spice.

Pour filling evenly into the prepared baking dish. Sprinkle crumble mixture evenly over the top of the filling.

Bake for 35 minutes or until filling is bubbling and the topping is golden brown.