This came together quickly and is so wonderful. My husband had clients in and I had to make something quick
and this was perfect! Since I was in a rush I did not take a lot of photos. But trust me this is good!
Crumbly, buttery and perfect for a cold day or even breakfast. From the blog The View from the Great Island.
- 3/4 cup ( 96 grams) all purpose flour
- 1/4 cup (25 grams) old fashioned rolled oats
- 6 Tbsp (85 grams) unsalted cold butter, cut in small pieces
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup ground walnuts (pulse in a food processor)
- 3 Honeycrisp apples, peeled and thinly sliced, this will be under a pound after slicing
- 1/2 cup (113 grams) unsalted butter at room temperature
- 1/2 cup (50 grams) sugar
- 2 large eggs
- 3 Tbsp (45 ml) milk or cream
- 1 1/4 cups (178 grams) all purpose flour
- 1 tsp baking powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/8 tsp salt
- Preheat oven to 350F and lightly spray a 9×9 baking pan. Line the pan with parchment paper, if you like.
- Put the streusel ingredients in a small bowl and blend everything together with your fingertips until there is no more raw flour.
- Make sure to break down any large clumps of butter so there is a somewhat uniform crumbly texture. Set aside in the refrigerator.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, spices, and salt.
- Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter in to the pan, and smooth out evenly.
- Top with the sliced apples. There’s no need to arrange them precisely, but try to get them in an even layer.
- Sprinkle the crumble topping evenly over the apples.
- Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top if the crumble is browning too quickly.