We have officially reached apple season. We visited my mother-in-law’s house last weekend and she kept the family busy picking, prepping and pressing apples from her tree to make apple juice. While I was there, I snagged a bag of her Honeycrisp apples as well as photos of a recipe card she had laid out on her counter.

The recipe on the card was for Apple Crumble, and that was an apple dessert that I’d never attempted. Today I used the apples I brought home to create this delicious dessert.

I tried a new technique for preparing the apples by using an apple slicer and then peeling the slices. I felt that it went fairly quickly and reduced some of the waste compared to my typical peeling, coring and slicing process. It also kept the apple slices very consistently sized.

Once I placed the apples in the oven, it wasn’t long before the heavenly aroma of apples and cinnamon filled the house. The scent lingered for much of the day.

This dessert features buttery rich sweetness atop flavorful, tender apples. It pairs perfectly when warm with vanilla ice cream. It is the quintessential fall dessert.

I highly recommend baking this crumble — for the scrumptious flavor and the divine aroma while baking. From our kitchen to yours — enjoy!

Apple Cinnamon Crumble

Serves 12

4 lbs. apples, peeled, cored, and sliced
2 T. lemon juice
2 T. sugar
1/2 t. salt
3/4 t. cinnamon

Mix ingredients above and place in a 9×13” pan. Cover with foil and bake for 30 minutes at 400 degrees.

Mix ingredients below to create topping:

6 T. butter, melted
2 t. water
1/2 t. salt
2 t. vanilla
1/2 c. brown sugar
1 c. flour
1/2 c. sliced almonds (optional)

Press cooked apples down. Spoon topping mixture in dots on top of apples. Spread out dots of topping mixture. Bake for an additional 30 minutes at 400 degrees. Cool for 45 minutes before eating.