I don’t know everything, but I do know the key to happiness, and it’s this simple and easy dessert. It is a favorite for good reason—it’s simple, satisfying, and brings out the best in seasonal apples. You don’t see me writing about dessert recipes very often and for good reason, I’m terrible at it. However, this recipe is very forgiving for beginning bakers. It’s the perfect blend of tender, spiced fruit and a buttery crunchy topping. After my husband and I finished our first pan, he was instantly asking for another. It was that good.

Ingredients:

Filling:

4-5 apples peeled and cubed (I used 2 Honeycrisp and 2 Granny Smith for a sweet and tart flavor)

½ cup granulated sugar

3 tbsp flour 

1 tsp cinnamon

¼ teaspoon nutmeg

¼ tsp salt

Juice of 1 lemon (about 1 tbsp)

Crumble: 

1 cup flour

¾ cup brown sugar

1 tsp cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

½ tsp baking powder

½ cup butter melted

Begin by preheating your oven to 375. Grease a 9x9 casserole dish or a pie plate with some nonstick spray. Prepare your apples by peeling and dicing into chunks, then add into a large bowl. I love to use a variety of different kinds which adds a sweet and tart flavor. (A special shoutout to one of my husband’s patients for giving us some beautiful homegrown apples!) You are a treasure. 

Sprinkle your apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until all of the apples are completely coated and pour into a greased dish. 

In a separate medium sized bowl,  add in your flour, brown sugar, cinnamon, nutmeg, salt, and baking powder. Mix together then add in your melted butter. Stir it until a crumble forms, you’re looking for a sandy texture. 

Pile on the crumble topping to the apples, covering as much of it as you can. Bake for 50-55 minutes until the crumble is golden brown and the apples are bubbling. Let it cool for 10 minutes before serving, and top with warm vanilla ice cream. Enjoy these fresh apples while you can! Happy Fall!