Monroe County Apple Crumble

Ingredients

• 4 pounds Golden Delicious apples (peeled, cored, cut into ~3/4‑inch chunks; avoid Granny Smith)
• 2 tablespoons Fresh lemon juice (from about 1/2 lemon)
• 2 tablespoons Granulated sugar (adjust to taste; not overly sweet)
• 0.5 teaspoon Table salt (fine sea or table salt)
• 0.75 teaspoon Ground cinnamon (freshly ground if possible)
• 1 cup All‑purpose flour (weighed = 5 oz for consistency)
• 0.5 cup Light brown sugar (packed tightly)
• 0.5 cup Sliced almonds (chopped fine; can use food processor)
• 2 teaspoons Vanilla extract (pure vanilla)
• 0.5 teaspoon Table salt (for topping) (same as above)
• 2 teaspoons Water (room temperature)
• 6 tablespoons Unsalted butter (melted; can melt in microwave or stovetop)

Instructions

1. Peel, core and chop apples

   Peel the apples in long strips, remove the core by cutting around it, then cut the flesh into roughly 3/4‑inch chunks.

   Time: PT10M

2. Season the apple pieces

   In a large bowl combine the apple chunks with lemon juice, granulated sugar, ½ tsp salt, and ¾ tsp ground cinnamon. Toss until evenly coated.

   Time: PT3M

3. Preheat oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

4. Par‑bake the apples

   Spread the seasoned apples in the 8×8 inch pan, cover tightly with foil, place the pan on a rimmed baking sheet and bake for 30 minutes, or until the apples have reduced and sit just below the pan’s lip.

   Time: PT30M

   Temperature: 400°F

5. Prepare the crumble topping

   While the apples bake, combine 1 cup flour, ½ cup packed brown sugar, ½ cup chopped almonds, 2 tsp vanilla, ½ tsp salt, 2 tsp water, and 6 tbsp melted butter in a bowl. Mix until the mixture resembles coarse cookie dough with small crumbs.

   Time: PT10M

6. Add topping and compact apples

   Remove the pan from the oven, discard the foil, gently press the apples down to compact them, then sprinkle the crumble topping evenly over the surface, breaking any clumps larger than a marble.

   Time: PT3M

7. Bake the topped crumble

   Place the pan on the upper oven rack (so the heat hits the topping directly) and bake for another 30 minutes, or until the topping is golden brown and the apple juices are bubbling around the edges.

   Time: PT30M

   Temperature: 400°F

8. Cool before serving

   Allow the crumble to rest in the pan for at least 45 minutes. This lets the pectin set so the filling is thick and scoopable.

   Time: PT45M

9. Serve

   Scoop warm portions onto plates and top with a scoop of vanilla ice cream, if desired.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

45 g

Fat

9 g

Fiber

4 g

Ingredient Substitutions

• Instead of Golden Delicious apples: Honeycrisp apples, Gala apples
• Instead of Fresh lemon juice: Bottled lemon juice
• Instead of Granulated sugar: Cane sugar, Honey (use less)
• Instead of Table salt: Kosher salt (use half amount)
• Instead of Ground cinnamon: Ground nutmeg (¼ tsp)
• Instead of All‑purpose flour: Whole‑wheat flour (may affect texture)
• Instead of Light brown sugar: Dark brown sugar, Coconut sugar
• Instead of Sliced almonds: Chopped pecans, Chopped walnuts
• Instead of Vanilla extract: Almond extract (use 1 tsp)
• Instead of Table salt (for topping): Kosher salt (use half)
• Instead of Unsalted butter: Margarine, Coconut oil

Equipment Needed

• 8 × 8 inch metal baking pan (rimmed)
• Rimmed baking sheet
• Oven
• Chef's knife
• Cutting board
• Vegetable peeler
• Mixing bowls (2)
• Measuring spoons
• Measuring cup
• Spatula or wooden spoon
• Aluminum foil
• Food processor (optional) (optional)

Critical Steps — Do Not Skip

• Par‑bake the apples until they reduce (step 4)
• Press apples and evenly distribute topping (step 6)
• Bake until topping is golden (step 7)
• Cool for at least 45 minutes to set the filling (step 8)

Chef Tips from the Video

• Weigh the flour (5 oz) for consistent texture.
• Pack brown sugar firmly to avoid pockets of dry sugar.
• Chop almonds as fine as possible; they crisp up better.
• Use a kitchen scale for the apples to hit the 4‑lb target.
• For extra caramel notes, add a tablespoon of maple syrup to the apple mixture.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat in oven.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Peel, core and chop apples a day ahead; store in a bowl with lemon juice in the fridge.
• Prepare the crumble topping and keep it refrigerated; add to the apples just before the second bake.
• The crumble can be fully assembled, covered, and refrigerated; bake when ready.