Best Apple Crumble

When i suppose of apples I instantly think of cinnamon, crumble, pies and vanilla ice cream. On occasion I would crave an apple just for the sweet natural taste and crunch; my favorite being Spartans, but for baking it is got to be "good ole Granny Smith". Now some might argue with me that any other apple makes an equally fantastic pie or crumble, but my preference is GS. It has a powerful firm crunch and enough tartness to offset the generous sprinkle of brown sugar. So as you take a mouthful there is a nice balance of sweet with enough tart.

Added to that GS apples holds up better in baking, yeah I tried a few variety and GS all the way. I've tried baking this recipe with butter and personally prefer using a good quality margarine.

OK, time for my recipe, you've gotta try the walnuts here; trust me you won't go back to the baking this dish without it.

This recipe produces a crumble that is first class. The finished product produces a golden brown delicious crunchy topping, hidden underneath are perfectly baked apples combined with its own juices, brown sugar, lemon and cinnamon syrup. Award winning, makes a lasting impression and draws you in for more.

Apple Crumble

3/4 each brown sugar

2 cups large flaked oats

1 cup flour

¾ cup margarine

6-8 granny smith apples (medium to large)

1 ¼ tsp. Cinnamon

Fresh lemon juice

Peel apples, slice thinly and place into a pie dish, evenly sprinkle with ground cinnamon and a little portion of the brown sugar, and a generous squeeze of fresh lemon juice.

Mix all the dry ingredients together.

Work in margarine with hand or fork until mixture is crumbly.

Place evenly on top of apples and bake at preheated oven 350 degrees for 45 min. Insert a knife at the 35 min mark, and if the apples aren't hard, remove from oven.

Cool for 5 min before serving as is or with a dollop of vanilla ice cream.

Dig in and enjoy.

Tip: Any extra toppings can be frozen for up to 3 months in a freezer bag or container.

This recipe also freezes well. If that is your intent, then the batch you conspire to freezing should only be baked for 30 minutes. At the time you scheme on serve it; let it thaw at room temperature and bake for a remaining 15-20 minutes.

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