When the air turns crisp and apples practically leap into your basket at the farmers’ market, there’s only one thing to do: smother them in cinnamon, bake them until they concede, and top them with Cinna-Maple Crunch granola for a dessert that’s halfway between a hug and a standing ovation. Behold an Apple Crumble with Cinna-Maple Crunch Topping!
(Or, as I call it: “The Autumnal Fruit Enchantment With A Crunchy Crown Fit For A Pastry King.” Really rolls off the tongue, doesn’t it?) – Uncle Crumbles
Ingredients
- 6 medium Granny Smith apples (or other firm apples), cored & sliced
- ½ cup packed brown sugar
- 1 tsp cinnamon
- 2 tbsp lemon juice
- ¾ cup butter, cubed & softened (or margarine)
- 3–4 cups Cinna-Maple Crunch granola
Directions
- Preheat oven to 400°F.
- Mix apples, brown sugar, lemon juice, and cinnamon in a large bowl. Transfer to a 9"x9" baking dish. Dot the top with ⅓ of the butter.
- Crush Cinna-Maple Crunch granola slightly (rolling pin, mallet, or bare hands if you’re feeling primal).
- Combine crushed granola with butter, pressing it in with a fork until clumpy and glorious.
- Sprinkle the topping evenly over the apples.
- Cover with foil and bake for 40–45 minutes. Remove foil and bake 10 more minutes, until the topping is golden brown and the apples are tender.
- Rest for 10 minutes. Serve warm with vanilla ice cream.
“It is my firm belief that the noble apple only reaches its full destiny when capped with a buttery oat tiara. This is that moment. Attend the coronation with a spoon.” – U.C.
