Apple crumbles can be tricky, because the apples tend to dry out in the oven. The way to avoid this problem is to bake them until thoroughly softened before you finish them with the crumble.
- 2 quarts thinly sliced apples (about 2 1/2 pounds)
- 2 tablespoons raw brown (turbinado) sugar, preferably organic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 batch quinoa-oat crumble topping
1. Preheat the oven to 375 degrees. Butter a two-quart baking dish. Slice the apples thin. (I don’t peel them, but if you’d rather, go ahead.) Toss them in a large bowl with the sugar, lemon juice, cinnamon, nutmeg and vanilla. Transfer to the baking dish, and place in the oven. Bake 30 minutes, stirring every 10 minutes until the apples are tender. Remove from the heat.
2. Top the apples with the crumble topping, and return to the oven. Bake 15 to 20 minutes until bubbling and the top is nicely browned. Allow to cool for at least 10 minutes before serving.
Yield: Serves eight.
Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 1 several hours before the final baking.
Nutritional information per serving: 265 calories; 10 grams fat; 6 grams saturated fat; 23 milligrams cholesterol; 42 grams carbohydrates; 5 grams dietary fiber; 104 milligrams sodium; 3 grams protein