This recipe was inspired by my friend Theresa. She made this for Thanksgiving and posted an inviting photo on her Multiply page. She was kind enough to share her recipe. And gave me permission to share it with you here. Thank you Tess!
I altered her recipe just a little bit. Instead of using margarine. I used browned butter. I LOVE the smell and taste of browned butter. And I thought it would be perfect for this recipe.
Also, while I was at the grocery store. I spotted Ultra fine or superfine sugar that Baker’s used. So of course I got one and use it for this Apple Crumble recipe. Instead of granulated sugar.
Here’s Theresa’s Original recipe if you would like to print it as well.
For this Apple Crumble, you will need the following:
Peel, core and slice apples.
You really do not need two lemons. One large lemon usually yield 2 – 3 tablespoons of lemon juice. And you only need 1 – 1/2 TBSPs.
How to assemble all the ingredients…
Since this is a crumble. I like my apples tender. Not crispy.
And it should taste as good as it looks.
Here’s the recipe.
Apple Crumble with Browned Butter
10 – 12 Apples medium size apples (granny smith, gala and braeburn)
1/4 superfine or Baker’s sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ TBSPs. lemon juice
¾ cup superfine or Baker’s sugar
1 ¼ cup all purpose flour
¾ teaspoon kosher or maldon salt
1/3 cup browned butter
Preheat oven at 375°F.
Butter a 13″ X 9″ pan.
Peel and core and slice apples.
In a mixing bowl, pour lemon juice over sliced apples.
In another bowl, combine sugar, cinnamon, and cloves. Pour over sliced apples and mix . Then pour apples into buttered baking pan.
In yet another bowl, combine together sugar, flour, salt. Pour browned butter. Mix until crumbly and sand in texture.
Top apples with the crumbled mixture.
Bake at 375°F degrees for 45 minutes. Reduce heat to 350°F and bake an additional 10 minutes. Or until apples are tender and topping is light golden brown.
Best served warm and fresh from the oven. May be served with whipped topping or vanilla ice cream on top.
How to Make Browned Butter:
Place butter in small pot with heavy bottom. Melt butter over medium heat. Butter will boil and sputter before it turns golden brown. This whole process takes about 20 minutes. Please watch carefully. As soon as the butter turns starts to smell nice, aromatic and nutty and turns golden brown. Remove pot from the heat and cool before using. Refrigerate for future use.
Note: 1 cup of butter will yield about ¾ cup of browned butter.
Tess’ Kitchen Secrets:
#1 – Browned butter elevates the taste of this apple crumble to another level.
#2 – Mixed apple varieties give this apple crumble a mixed texture, sweetness and tartness.
#3 – You can also make this dairy free. Since I’ve tested this recipe. I have also have made a dairy free version, using coconut oil, instead of browned butter. Slightly different taste. But it was still good. Perfect for people who are allergic to dairy products.
Enjoy and Happy Cooking!