In this variation, the apples do not need to macerate with the sugar. Serve with vanilla ice cream.
|
½ |
teaspoon cornstarch |
|
4 |
teaspoons lemon juice |
|
1½ |
pounds Granny Smith apples, peeled, cored, and cut into ½-inch cubes |
|
1½ |
pounds Golden Delicious apples, peeled, cored, and cut into ½-inch cubes |
|
⅔ |
cup (4⅔ ounces) sugar |
|
|
Pinch salt |
|
|
Pinch ground cinnamon |
|
|
Pinch ground nutmeg |
|
1 |
recipe Crumble Topping |
1. Adjust oven racks to lowest and middle positions and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Line second rimmed baking sheet with aluminum foil.
2. Stir cornstarch and lemon juice together in large bowl until cornstarch is dissolved. Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine. Transfer mixture to 8-inch square glass dish. Cover tightly with aluminum foil; set aside.
3. Place topping mixture on middle rack in oven and apple filling mixture on lowest rack. Bake topping until chunks are lightly browned and firm, about 20 minutes. Remove topping and apples from oven.
4. Uncover apple filling and gently stir. Grasp edges of parchment paper, slide topping off paper over apples, and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining 1 tablespoon sugar evenly over top and place dish on foil-lined baking sheet; place on lower rack. Increase oven temperature to 375 degrees and bake until well browned and filling is bubbling around edges, about 25 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool for 15 minutes; serve warm.