Buttery Apple Crumble
Photography: Photography: Becky-Stayner; Styling: Melanie J. Clarke; 
Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.
| Servings:9 servings (serving size: 2/3 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 3/4 cup whole wheat flour
- 1 1/4 cups regular oats
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract, divided
- 1/2 cup apple cider
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- Dash of salt
- 10 cup sliced peeled baking apples
- Cooking spray
- calories from fat:31 %
- protein:5.3 g
- calcium:36 mg
- calories:356
- poly fat:1.1 g
- cholesterol:27 mg
- sodium:257 mg
- iron:1.8 mg
- fat:12.2 g
- saturated fat:6.6 g
- mono fat:3.4 g
- carbohydrate:59.6 g
- fiber:6 g
directions
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.
Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.
