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Super Cinnamony Apple Crumble
For the filling:
8-10 Granny Smith apples (peeled and sliced thinly)
Juice of one lemon, plus zest of ½ lemon
½-¾ cup sugar
3-4 Tablespoons cornstarch
Pinch of salt
Lots of cinnamon (I use ¼ cup)
For the topping:
1⅓ cup flour
1 teaspoon baking powder
3 Tablespoons Demerara sugar (or turbinado)
Zest of one lemon
4 ounces unsalted butter, melted
Toss all filling ingredients together. Butter a stoneware baker. (I like to use an oval dish, but it works in almost any type of dish.) Place the apple mixture in the buttered dish. Preheat oven to 375 degrees.
In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed. Place dish on a baking sheet. (I recommend covering with foil, as it helps with clean up if it goes over.) Bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 50 minutes.
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