Apple and Pecan Crumble

I live in apple country, but last year we had trouble finding places to pick our own apples. We were actually told that you couldn’t pick apples because people kept suing the farms. So, we gave up our search and satisfied our apple craving with apple cider. This year, while at a farmer’s market, we saw that there was a u-pick orchard about 1-2 hours away. We were going to Hawaii that week, so we delayed the visit until after we got back. After picking so many apples, I had to find recipes to use them. Of course, apple cider was first and allowed me to update my post on it with more pictures. For the next apple treat, I decided to try a treat from a Jacques Pepin cookbook I have, called “Fast Food My Way“. The recipe is supposed to have dried apricots in it, but we don’t like them so I added a different dried fruit I had: cherries! You could also use raisins or some other dried fruit you enjoy with apples. The fruit gets nice and plump like juicy raisins.

It paired well with apple pie ice cream.

This dish is very casual and “rustic” as some people would say. It is easy to make, but a little hard to serve because there is a lot of sauce and the apples just crumble onto the plate.

Saucy! It tasted really good with the crumbly topping.

This has some of the great taste of an apple pie without the fuss. Use the apples you like. I have no idea which ones ended up in the crumble. We discovered apples we had never heard of in the orchard. To help us remember the names, we tried to pose with some of them  but we could not keep up with all of them.

This was for the apple Northern Spy.

There is enough sugar in this dessert that you should be fine with tart apples, as long as you like that flavor. We used a mix of some that were sweet and tart and it worked fine. Some remained a little crunchier, but none got very soft, which we liked.

Directions for Apple and Pecan Crumble

Adapted from Jacques Pepin’s Fast Food My Way

  • 2 pounds apples (peeled, cored, and cut into 1/2 inch pieces)
  • 1/4 to 1/2 cup of dried fruit (cherries, raisins, apricots, etc.)
  • 1/2 cup chopped pecans (in half is fine)
  • 1.25 teaspoons ground cinnamon, divided
  • 1/2 cup orange juice (you can use less, but you want enough to get all of the apple pieces coated)
  • 1 teaspoon vanilla
  • 2/3 cup sugar, divided
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 stick butter

Preheat the oven to 400 degrees. Prepare a baking dish that can hold 6 cups (1.5 quarts).

For the filling, combine the apples, dried fruit, pecans, 3/4 teaspoon cinnamon, orange juice, 1/3 cup sugar, and vanilla in a large bowl. For the orange juice, you might want to use less, as I said above. It could help create less sauce, but we liked the flavor of the sauce.

My helpful husband peeled the apples for me.

For the topping, mix together the flour, the remaining 1/3 cup sugar, baking powder, remaining 1/2 teaspoon cinnamon, and butter in a small bowl using your fingertips.

Put the filling into the baking dish, smoothing out the top with a spatula or your hands.

Then, sprinkle the topping over the filling covering the top as best as you can.

Bake in the oven for 30-45 minutes until the top is lightly browned and the apples are fork tender.

Directions for Apple and Pecan Crumble without pictures

Adapted from Jacques Pepin’s Fast Food My Way

  • 2 pounds apples (peeled, cored, and cut into 1/2 inch pieces)
  • 1/4 to 1/2 cup of dried fruit (cherries, raisins, apricots, etc.)
  • 1/2 cup chopped pecans (in half is fine)
  • 1.25 teaspoons ground cinnamon, divided
  • 1/2 cup orange juice (you can use less, but you want enough to get all of the apple pieces coated)
  • 1 teaspoon vanilla
  • 2/3 cup sugar, divided
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 stick butter

Preheat the oven to 400 degrees. Prepare a baking dish that can hold 6 cups (1.5 quarts).

For the filling, combine the apples, dried fruit, pecans, 3/4 teaspoon cinnamon, orange juice, 1/3 cup sugar, and vanilla in a large bowl. For the orange juice, you might want to use less, as I said above. It could help create less sauce, but we liked the flavor of the sauce.

For the topping, mix together the flour, the remaining 1/3 cup sugar, baking powder, remaining 1/2 teaspoon cinnamon, and butter in a small bowl using your fingertips.

Put the filling into the baking dish, smoothing out the top with a spatula or your hands. Then, sprinkle the topping over the filling covering the top as best as you can. Bake in the oven for 30-45 minutes until the top is lightly browned and the apples are fork tender.

Advertisements

5 thoughts on “Apple and Pecan Crumble

  1. Oh my gosh, why were orchards getting sued?!

    I think the crumble topping looks amazing! Great recipe for it!

    You’re beautiful… love that spying picture!

  2. Pingback: Brown Butter Pecan Ice Cream | fudgingahead

Leave a Reply to Fudging Ahead Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.