Meyer Lemony Apple Crumble


Fruit filling:
1 pound of apples, peeled and chopped into 1-inch pieces
2 tablespoons evaporated cane juice
1 tablespoon whole wheat flour
1/4 cup raw almonds, coarsely ground
2 tablespoons evaporated cane juice
1/4 teaspoon cinnamon
pinch of cardamom
3 tablespoons butter, melted (preferably organic and grass-fed)


Preheat oven to 375 degrees.
Begin preparing the Meyer lemon by zesting the skin and setting the zest aside.
Peel the remaining skin off the lemon with a knife. Slice the pulp segments from their side skins into a medium bowl. Squeeze any remaining juices left in the segment skins into the bowl with the pulp. Remove any stray seeds from the bowl, and crush or break the pulp apart. Add the apples and toss them with the lemon juice. Add the sugar and flour and mix thoroughly until the apple pieces are well coated in a caramel colored glaze. Spread the apples into the bottom of a small baking dish.
In a separate bowl, mix together the rolled oats, almonds, whole wheat flour, evaporated cane juice, cinnamon, cardamom, and lemon zest. Once everything is well mixed, incorporate the melted butter and mix until all of the dry ingredients have been moistened by the butter. Sprinkle the crumble mixture over the apples.
Bake for 30-40 minutes, just until the crumble topping begins to brown.




The lemon pulp gives this recipe a little extra tartness, which makes it scream for a scoop of vanilla ice cream, but it also means that you might want to use a sweeter apple and avoid those puckery Granny Smiths. If you don't have access to Meyer lemons, use just the juice of a regular lemon and eliminate the pulp from the recipe to avoid excessive sourness.




Sunday, February 7, 2010 - 7:27pm


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