by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand3 pounds baking apples such as Fuji, Honey Crisp, Jonagold or Granny Smith, peeled and diced into 1/2-inch pieces (about 9 cups diced) Ask a question about this ingredient
3/4 cups natural dried cranberries Ask a question about this ingredient
1/3 cup pure maple syrup Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
3 tablespoons white whole wheat flour Ask a question about this ingredient
1/2 cup white whole wheat flour Ask a question about this ingredient
1/3 cup old-fashioned rolled oats Ask a question about this ingredient
1/4 cup light brown sugar (lightly packed) Ask a question about this ingredient
1/4 cup chopped walnuts Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1 pinch kosher salt Ask a question about this ingredient
2 tablespoons cold unsalted butter, cut into small pieces Ask a question about this ingredient
2 tablespoons canola oil Ask a question about this ingredient
Preheat oven to 375 degrees F.
Ask a question about this stepSpray a 9-inch round pie pan with nonstick cooking spray. Toss all of the filling ingredients together in a large bowl. Pour the contents of the bowl into the pie pan.
Ask a question about this stepPlace all of the topping ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is incorporated and the mixture is crumbly. Alternatively, this can be done in a large bowl with a pastry blender, fork or your fingers.
Ask a question about this stepSpread the topping evenly over the filling all the way to the edges of the pan. Cover the pan with aluminum foil and place the pan on a baking sheet. Alternatively, you can divide the filling and topping into individual ramekins. Bake for 30 minutes covered, then uncover and bake another 30 minutes until the topping is golden brown and filling is bubbling. Remove from oven and cool 10-15 minutes before serving. Serve with reduced fat ice cream or whipped cream, if desired.
Ask a question about this stepI just bought a ton of apples from the farm stand in my neighborhood that is closing for the winter, and we're having house guests New Years' weekend--I'll definitely be making this. (It would be a great breakfast with some yogurt!) Thanks for a great recipe, and congratulations!
Rick Field is the founder of the pickle company Rick's Picks.
That's a great idea to serve the crumble with yogurt for breakfast! I actually have a good amount of leftovers from the last time I made it- I think I'll try your suggestion. By the way, I just saw on your profile that you're from Huntington. My sister lives in Huntington too- we're actually going to be at her house for Christmas. Happy Holidays!