Mother's Apple Crumble

When my Mom requested apple pie for her Mother's Day dinner, I knew I'd make a crumble instead. I don't like pie dough and personally prefer the crunchy crumbly topping so that's what I did. My mom didn't mind one bit because this was fantastic! I got the recipe from my Mother's Best cookbook, which is from Mother's Bistro in downtown Portland. Such a simple recipe and really wonderful.

Mother's Apple Crumble

Adapted from Mother's Best Cookbook

Ingredients

Apples:

10 granny smith apples

2 tbsp lemon juice

2 tsp ground cinnamon

1/2 c sugar

Crisp topping:

1 1/2 c flour

1 c light brown sugar (firmly packed)

1/4 c sugar

2 tsp ground cinnamon

1 c (2 sticks) cold butter, cut into 1/2 inch dice

1 1/2 c chopped walnuts

Directions

Heat oven to 350 degrees and spray a 13x9x2 inch baking dish with non-stick spray.

Peel the apples and then cut each of the four sides off the apple as close to the core as you can. (This way you save a step by coring and slicing at the same time). Slice the quarters into 1/4 inch thick slices.

Place the apples in a bowl and add lemon juice, cinnamon, and sugar. Toss to coat. Pour the mixture into prepared dish.

Place the flour, brown sugar, sugar, and cinnamon in a bowl. Add the butter pieces and toss to coat. Using your hands, blend butter into the flour mixture until it forms large crumbs. Add in the walnuts.

Scatter the topping over the fruit. Lightly press the topping into the fruit. Bake until the topping is brown and the filling is bubble, 45-55 minutes. Remove from the oven and cool 30 minutes before serving.