Apple Crumble

Apple Crisp horizontal
(Adapted it from the Gourmet Cook Book)
Preheat oven to 375


Fill your 3 quart baking dish 3/4 full of lovely apples, peeled and cut.  Sprinkle with a bit of cinnamon, ground ginger and nutmeg.


1 1/2 cups of Lucy’s granola with dried fruit removed (optional).  If you remove fruit, you can soak it in some sort of booze and add to the fruit – I did it with some brandy and it was delicious.  Could use 1 1/2 cups.

3/4 cups of all-purpose flour (you can use rice flour if gluten free but not as good)

3/4 cups of packed light brown sugar

1/4 teaspoon salt

1 1/2 sticks unsalted butter softened slightly and cut into 1/2″ pieces

1 cup toasted hazelnuts or pecans or walnuts (optional)

Make the topping:

Stir together granola, flour, brown sugar and salt in a medium bowl.  Blend in butter with fingertips until mixture forms small clumps. Assemble and bake the crumble – sprinkle fruit with approx 1/2 cup of extra granola.  Then crumble topping evenly over the filling.

Bake 375 degrees until fruit is bubbling and topping is golden – 40-50 minutes. Very easy and delicious.