Wednesday, March 5, 2014

Irish Apple Crumble

Why is this Irish? Because it's on the menu for my St. Patrick's Day class! No, that doesn't really make it Irish, but corned beef and cabbage is considered Irish and I couldn't find that in a single Irish cookbook. I did find lots of recipes for apple desserts and recipes using oats. Whether you consider it Irish or not, it's still quite delicious.

Irish Apple Crumble
(serves 9)

8 large tart apples, like Granny Smith, peeled, cored, and sliced about ½" thick
1 Tablespoon fresh lemon or lime juice
⅔ cup sugar
2 Tablespoons flour
2 teaspoons ground cinnamon

½ cup + 2 Tablespoons flour
a large pinch of salt
⅓ cup sugar
¼ cup brown sugar (light or dark), packed
½ cup rolled oats (not quick)
⅓ cup toasted wheat germ
2 Tablespoons sliced almonds
½ teaspoon ground cinnamon
½ teaspoon almond extract
2 Tablespoons vegetable oil
2 Tablespoons milk or apple juice

cooking spray

Preheat the oven to 350°F. Spray a 9"x9"x2" baking pan with cooking spray.

Combine all the filling ingredients in a large bowl and combine.

Combine all the dry ingredients (flour through cinnamon) for the topping in a medium bowl. Add remaining ingredients and mix until it holds together to form crumbles. Add a little more milk or juice if it won't clump together. Pour the filling into the prepared pan. Sprinkle the topping over the apples, covering the whole top evenly. Bake for 40 minutes until hot and bubbly. Let sit for 5 minutes to let it cool slightly. Serve plain, with vanilla ice cream, or a little heavy cream.

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