Apple Pie Crumble

Apple Pie Crumble. (Russell Steven Powell)

These are delicious! For the best flavor and texture, mix a softer apple like Cortland or McIntosh with a more dense variety like EverCrisp.


4 medium New England apples, cored and cubed

2 T sugar

2T + 1t flour

2 t lemon juice

1 t cinnamon

1/4 t nutmeg


1 c flour

1 c whole wheat flour

3/4 c + 1T chilled butter, cubed

1/2 c sugar

1 t cinnamon

Preheat oven to 350°F. Grease 8″-square pan.

Place chopped apples in a large bowl and toss with sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside.

In a large bowl, mix together flour, sugar, and cinnamon. Add butter and continue to mix with pastry blender or fingers until butter pieces are roughly pea-sized.

With a wooden spoon, press two-thirds of the dough into the bottom of the prepared pan. Spread the apples over the crust, and sprinkle the remaining dough over the top.

Bake for about an hour (or more, depending on the apple variety), or until the apples are soft. Cool to let set before cutting.