Dutch Apple Crumble
- 6 Granny Smith apples, peeled, cored, and thinly sliced
- ⅓ cup light brown sugar, lightly packed
- ¼ cup granulated maple sugar (not maple syrup)
- ½ teaspoon ground cinnamon
- 1 cup all purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (8 Tablespoons) unsalted butter
- Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch square baking dish (or a deep dish pie dish) and set aside.
- In a large mixing bowl, combine apple slices, sugars, and cinnamon, mixing well to coat the apple slices with the sugars and cinnamon. Spread in the prepared baking dish.
- In a medium bowl, combine flour, sugar, baking soda, and salt. Work in the butter with a pastry blender until the mixture is crumbly.
- Sprinkle the crumbly topping over the apples, coating evenly, and press down gently to form a sort of crust.
- Bake for 35-40 minutes, or until apples are tender and filling is golden.
- Cool for 10 minutes before serving.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2012/11/08/dutch-apple-crumble/