Apple Picking = Apple Crumble

Last week we visited Parlee Farms located north of Boston. This clean, well-maintained farm had apples to pick, flowers to cut, and sheep/bunnies to feed.  Needless to sat it was a hit with our 4-year old daughter. She ran across haystacks, got licked by a mother goat, and raced through alleyways of flowers to cut as many pink ones as she could find.

The best part of the visit was going into the apple orchard with our pre-paid bags and loading up on Cortland and Gala apples (we also ate a few while we sat there amongst the trees!). On returning home we made our Apple Crumble recipe (p. 121) from our cookbook "Adventures in the Family Kitchen". Enjoy your October with this delicious recipe!

Apple Crumble

Filling:
4 large or 6 small apples
1 tablespoon butter
1/4 cup water (add more if required)
2 cinnamon sticks, broken into big pieces
2 tablespoons honey, or to taste

Crumble:
2 1/2 cups almond flour
1 cup butter (softened, not melted)
2 tablespoons honey

Instructions:
> Peel, core, and dice apples.
> Heat butter in a pot. Add in apples and all other filling ingredients.
> Simmer until apples are cooked/softened — adding water if required. Do not overcook the apples since they will be baked in the crumble.
> For crumble, mix almond flour, butter, and honey well with fingers. Consistency should remain crumbly, not pastry-like. Add in more almond flour if necessary.
> Put the apple filling in a baking dish.  Spread crumble on top of apples. Bake at 375ºF for approximately 20 minutes, or until top of crumble starts to brown.