We’ve still got leftover apples from our apple picking trip this fall! Good thing we love our apple crumble!!! In fact, we love the crumble in our crumble so much that we sometimes double the amount of crumble we add to our fruit-based desserts. Sometimes, in fact, we mix that extra crumble right into the fruit! A few years ago, we shared my original “Dr. Rosey’s Double Crumble” recipe with friends, and then we promptly lost it in a pile of notes. Well, here it is again, revised and rebooted, and with a new companion recipe: a double-layer deep-dish apple crumble! We tested both of these recipes a few weeks ago at a dinner party with family and friends. Then, we spent some quality time amping up the apple content to meet our taste! So, here they are, the desserts you might not have known you were looking for: A double dose of double-crumble? Oh gosh, make both!
DOUBLE-LAYER DEEP-DISH APPLE CRUMBLE
- 2.5 q casserole or soufflé dish
- baking dish
- cookie pan and parchment
- 1 cup flour
- 1/2 cup brown sugar*
- 1/2 cup white sugar*
- 1 tsp cinnamon
- 1/2 tsp cardamom [or nutmeg]
- 1/4 tsp cloves [optional]
- 1/4 tsp ginger [optional]
- 1/2 tsp salt
- 150 grams about 1.5 c raw pecan halves, chopped rough
- 3/4 cup cold butter cubed
- 9-10 cups sliced apples [6-9 very large cortlands woked for us]
- 1/2 lemon juiced
- 1 shot cinnamon whiskey or cognac [optional]
- 2-3 tbs brown sugar* [optional]
- Vanilla Ice Cream [optional]
- Heat oven to 400.
- Butter the soufflé dish or spray with baking spray.
- Place the flour, sugar, spice and salt in a food processor and pulse to combine.
- Add the butter in batches of about 1/4 c and pulse until mixture looks like cornmeal.
- Add the nuts and pulse again for about 30 seconds on and off.
- Refrigerate until ready to use.
- Slice the apples.
- Add the lemon juice, cinnamon, and sugar.
- Add alcohol if so desired.
- Line the casserole with one half of the apple mixture.
- Top with one half of the crumble topping
- Place the other half of apples in a separate baking dish and cover with foil.
- Trace a circle on parchment the size of the bottom of the cooking vessel.
- Press the other half of the crumble topping in that circle on the parchment lined pan.
- Bake all three sections for 20-25 minutes
- Removing the cookie portion when slightly brown at the edges and mostly crisp and set aside to cool.
- Bake the casserole and the second dish of apples for 10 minutes longer.
- Place the baked apples on top of the baked crumble.
- Crumble the cookie you baked into large chunks.
- Spoon and serve this double-layer crumble, topping each individual "dose" with vanilla ice-cream if so desired.
DR.ROSEY'S FAMOUS DOUBLE CRUMBLE
- Large tart or pie plate or a 2.5 qt casserole
- 7-9 c sliced thin apples at least 10 small apples
- 1/2 lemon juice of
- 10 smallish apples bruised but not disastered
- 1 cup flour
- 1 cup quick oats
- 1 c brown sugar*
- 2/3 cold cubed butter
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Vanilla Ice Cream [Optional]
- Heat oven to 375.
- In a food processor, pulse the flour, sugar, spices, salt and .75 c oats.
- Add the butter and pulse until the mixture reaches a cornmeal consistency.
- Add the remaining oats and pulse for just a moment to combine.
- Butter the baking dish
- Peel and slice the apples and pour them into a baking dish.
- Pour approximately half of the crumble into the dish with the apples and stir until nicely combined.
- Pour the rest of the crumble on top.
- Bake for approximately 30 minutes, or until it browns a bit and bubbles, or until you just can't stand to wait any longer…
- Cool a little, slice, and top with ice cream if you dare!