Because I had to try out the dicing attachment on my food processor, because the honeycrisp apples were staring at me in the store, because I buy cinnamon in bulk and own way too many canning jars, it is time to make apple crumbles.
- 8 medium honeycrisp apples, peeled, cored, and diced or sliced
- Juice of 1 fresh lemon
- 1 cup sugar
- 1/2 cup brown sugar
- 1 stick (or 1/2 cup) unsalted butter, melted
- 3 tablespoon flour
- 1/2 teaspoon salt
- 1 – 0.74 oz. packet Alpine apple cider mix (optional)
- 1/2 teaspoon nutmeg, freshly ground
- 1 tablespoon cinnamon
- 1 recipe oatmeal streusel
Place apples in a large bowl with lemon juice and sugars. Stir and allow to sit for about a half an hour. The sugar will draw the juice out of the apples.
Melt butter. Set aside.
Preheat oven to 350°F.
Add flour, salt, cider mix, nutmeg, and cinnamon into bowl with apples. Stir well.
Stir butter into apples. Divide apple filling between 6-8 eight-ounce mason jars (or small baking dishes). Top with oatmeal streusel. If you have leftover streusel, it can be saved in freezer to top muffins later.
Oatmeal Streusel Recipe
- 1 cup quick cook oatmeal
- 1/2 cup flour
- 1/2 stick unsalted butter, diced
- 1/2 cup brown sugar, packed
- 1 egg
- 3/4 teaspoon sea salt
Place ingredients in food processor. Pulse until well-combined but crumbly. Pulsing will help to control how fast ingredients come together so you can get the perfect texture you need.
Spray a baking sheet with non-stick spray. Place apple crumbles on baking sheet. Bake for 45 minutes.
Enjoy hot or cold. Top with high quality or homemade ice cream if desired. In other words, top with high quality or homemade ice cream. Because sometimes individual desserts are the best way to come together.