It’s fall, y’all! And at The Weir House, that means lots and lots of baking. I truly don’t think there’s any better way to soak up the senses of autumn than baking and eating seasonal treats. My Saturday morning routine consists of coffee, a fall scented candle and baking a sweet treat. I get so excited to plan what I’m going to make each week.
Joy the Baker recently posted on instagram this recipe she blogged back in 2008. I have been looking for some type of crumble + cobbler dessert to bake and this one screamed my name.
The best part about this crumble is that it’s just as good heated up the next day. I enjoyed this treat for days after making it!
I can’t lie though – eating this crumble in a tent your husband put in the living room complete with cafe lights makes it taste 100x better (scroll down for photo) 😉
recipe from Joy The Baker, Ann of Fidget
Bake in an 8×8 baking dish or double the recipe and bake in a 9×13 dish
5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups) + a squeeze of half a lemon
3 tbsp granulated sugar
1.5 tsp cinnamon
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon + 1 tsp sea salt
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup old fashioned oats
Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.
Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture and lemon juice. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).
For the topping, place the flour, brown sugar, nuts, cinnamon, salt and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.
Serve hot; it’s excellent with vanilla ice cream.