Double Trouble Apple Crumble
Adapted from Kathleen Ashmore and Across Krissy's Table
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I couldn't pick a favorite topping, so I used two! If you'd also like to try both (which I highly recommend), use the full apple recipe but halve the topping quantities below. They are meant for a full crisp.
FILLING 6 apples: 3 tart (granny smith) and 3 sweet (most apples!) 1/2 teaspoon cinnamon Pinch of salt Juice from 1 lemon 1 tbsp sugar Slice apples. The thickest side of each slice should be just under 1cm thick. Toss apples in a bowl with the rest of the filling ingredients. Pour into buttered dish, I used a deep, 8-inch dutch oven. Any pie dish will do. The apples should fill most of it. TOPPING 1 – Gluten free, the darker half in the photo. Remember to halve the recipe if you're using both toppings. 7 tbsp butter 1 cup oats 1 cup hazelnuts 1/2 cup brown sugar 1/2 tsp salt. Coarsely chop the hazelnuts. Soften the butter. It should be a bit softer than room temperature. Smush together all the topping 1 ingredients with your hand or a fork. Spread over the crisp where you'd like it. TOPPING 2 – The lighter, cakier half in the photo. Remember to halve the recipe if you're using both toppings. 1 stick very soft butter 1 cup of sugar 1 cup of flour 1 egg big pinch of salt 1/2 cup chopped hazelnuts Mix together ingredients. Break off pieces of the dough to coat the crisp. Then press down to flatten it. BAKE Bake the crisp on 350°F until the topping has slightly browned into a golden yumminess, about 45 mins. |
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