It’s the day after Christmas and I thought I was done baking sweets.  We’ve been baking and eating them for days but I guess I’m just not ready to stop.  Doing so would be admitting the holidays are over.  Since New Years is still a week away, I feel completely justified in continuing my quest to make the best sweets.

This morning I woke up thinking about apples.  I happened to have some nice ones handy and so this crumble came to life.  My mom and a good friend were visiting today so this seemed like a worthy investment of time on a lazy Sunday. Apple desserts of any kind are my husbands favorite.  So, while he wandered off to go mountain biking on the trails near our house… I set off to make this dessert using leftover holiday ingredients.  The measurements can be easily adjusted.  You really can’t screw up a crumble.

I hope you enjoy it as much as we did!  In fact, if my husband doesn’t return from mountain biking soon… there may not be any left!

• 4 Granny Smith Apples (peeled, cored and sliced)
• 4 Honey Crisp Apples (peeled, cored and sliced)
• 2 tsp ground cinnamon (make sure it’s fresh)
• 3/4 cup sugar
• 4 TBSP all-purpose flour
• 1 tsp salt (scant)
• 2 tsp vanilla extract
• 1 TBSP apple schnapps
• 2 TBSP whipping cream

• 1 cup organic gourmet granola (of your choice) *optional*
• 1 cup dark brown sugar
• 1.5 cups all-purpose flour
• 1 stick unsalted sweet cream butter (cut into cold cubes)
• 1/2 tsp cinnamon
• dusting of fresh grated nutmeg

Preheat oven to broil.  Add the apples, cinnamon and 3 tbsp of sugar to a roasting pan then toss apples to coat.  Broil until the tops of the apples just begin to brown and sugars are gooey.  Don’t leave unattended as apples may burn. Toss the apples when you notice they are browning.  Once they are caramelized but not cooked through, remove from heat and add remaining sugar, flour, vanilla extract and salt.  When done set oven to 350 degrees.

While apples are in broiler, in a separate bowl mix the dark brown sugar, flour and cinnamon.  Set aside.  Pulse granola in food processor until milled but still slightly chunky.  Don’t over process.  Add granola to the same bowl.  Add butter and slowly mix and squeeze with your hands until well mixed and a buttery crumb is created with large and small crumbs.  I like to do this until I’m sure all the dry ingredients have been very well blended and are no longer dry or dusty.

In a large pie, gratin or casserole dish (about 9 x 9) place apples in layers so there are no gaps at the bottom of the dish.  You can use more apples if you feel the layers aren’t deep enough.  Sometimes I use un-roasted granny smith apples cut into little chunks to fill any holes in the apple layers.  Then cover with the brown sugar crumb mixture until apples are no longer showing.  Dust lightly with freshly grated nutmeg.

Bake for about 1 hour at 350 or until the topping is golden brown and crisp and bonded together.  Remove from the oven and allow to cool for 20 minutes.

Serve with vanilla ice cream or freshly whipped cream with a little sugar in it.  Add a drizzle of Baileys Irish Cream or Kahlua for an extra layer of flavor!