Next Level Apple Crumble Food

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

NEXT LEVEL APPLE CRUMBLE

Steps:

• For the topping, add all the ingredients - other than the optional extras - to a food processor with a small pinch of salt. Pulse until the mixture resembles large breadcrumbs, but do not overwork (this can also be done by hand). Now toss through the optional topping ingredients, if using, then tip into a container, cover and freeze for at least 1 hr or until needed. Can be made up to one week ahead. Heat oven to 200C/180C fan/gas 6. If you want a dark, crumbly topping, tip the mixture onto a baking sheet and bake for 8-10 mins until golden. Leave to cool and re-crumble, then set aside (keep the oven on).
• For the apples, add the butter, sugar, apple juice, cinnamon and bay to a saucepan. Boil vigorously until you have a sputtering, buttery caramel. Remove the bay and cinnamon, then throw in half the Bramley apples. Cook down to a purée, then remove from the heat and stir through the rest of the Bramley apple chunks until coated. Transfer to a baking dish.
• Heat oven to 200C/180C fan/gas 6 (if you part-baked your topping in step 1, it should already be at this temperature). Arrange the sliced Cox's apple over the cooked apples in an even layer. Sprinkle your choice of crumble mixture loosely and roughly over the top, then bake for 30-40 mins until the crumble has browned and the filling is bubbling at the sides (30 mins if you part-baked the crumble, but keep an eye on it). Leave to rest for 10 mins before serving. While the crumble is baking, make the optional sugar and spice blend by mixing all the ingredients with a small pinch of salt. Serve on the side to sprinkle over.

CRUMBLE LOVERS' SHEET-PAN APPLE CRUMBLE

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
• Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
• Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
• Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.