This classic apple crumble recipe is taken to new heights with a sprinkling of pecans, a drizzle of maple syrup, cherries, and a dash of True Lemon.
2 pounds baking apples (Granny Smith, Empire, or Cortland), peeled and diced
2 tablespoons maple syrup
1/2 cup fresh cherries, pitted and chopped
2 packets True Lemon dissolved in 1 tablespoon water
1/4 teaspoon ground nutmeg
5 tablespoons unsalted butter
1/4 cup rolled oats
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
3 tablespoons light brown sugar
Pinch kosher salt
Greek yogurt (optional)
- Preheat oven to 375 degrees F. Lightly coat an 8-inch square baking pan with cooking spray. You can also do individual souffle cups, as pictured – just adjust baking time to about 30-minutes total, checking periodically.
- In a large bowl, combine diced apples with maple syrup, cherries, True Lemon water, and nutmeg. Melt 2 tablespoons butter and toss into apple mixture; stir until coated.
- In separate bowl, mix oats, pecans, flour, sugar, and salt. Cut the remaining 3 tablespoons butter into small pieces. Add butter pieces to oat mixture and blend your fingers until large crumbs form.
- Pour apple mixture into prepared baking pan (or souffle cups) and top with an even layer of the crumble mixture. Bake for 45 to 50 minutes or until apples are very tender and the topping is golden brown.
- Transfer pan to a wire rack to cool for 15 to 20 minutes.
- Serve warm, with a dollop of Greek yogurt if desired.