Apple crumble is one of my favourite fall treats. I won't even call it dessert because I think it works equally well for breakfast or an after school snack. Pair it with ice cream or yogurt and you have a delicious treat made with wholesome ingredients. I figure if you are going to go ahead and make something as delicious as this you might as well make a big batch. These bars freeze beautifully and will store in the freezer for up to 3months.
3lbs Honeycrisp apples, peel cored and diced (8 cups)
1/3 cup water
1/3 cup lemon juice
1/3 cup granulated sugar
1 tbsp ground cinnamon
1/8th tsp ground allspice
3 cups all-purpose flour
3 cups quick cooking oats
2 cups dark brown sugar
2 tsp baking powder
1 tsp salt
1 ½ cup butter room temperature butter
Preheat oven to 350F
Line a 16x11 rimmed baking sheet with parchment paper, ensuring the parchment comes up the sides of the baking sheet.
Add apples, water, lemon juice, sugar, cinnamon and allspice to a medium pot and bring to a simmer. Cook for 15-18min, stirring often until apples are soft and most of the liquid has evaporated. Remove from heat.
Into a large bowl add the flour, oats, brown sugar, baking powder and salt. Stir to combine all the ingredients. Add the butter and work it into the dry ingredients by rubbing the butter and dry mixture between your fingers. Butter should be incorporated fully with some pea sized pieces left.
Use a cup measure to distribute 6 cups of the crumble mixture evenly over the prepared baking sheet. Use your hands to press down firmly, creating and even and compact base. Place in the oven for 10min.
Remove base from oven and pour the apple mixture over the base. Use a spatula to spread the apple mixture over the entire surface of the base.
Top the apples evenly with remaining 3 cups of crumble. Press the crumble top down gently but firmly.
Return to the oven and cook for 45-55min until golden brown.
Remove and cool completely. Set in the fridge over night to chill.
Cut into 4 equal squares and wrap each with plastic wrap or aluminum foil. Store in fridge for up to a week or in the freezer for up to 3months.
For a printable version of this recipe click here.