I made one of my favorite desserts, apple crumble. The crumble I like is very specific and not very common. I had it in England when I was a kid, and I'm pretty sure it came from a box. It's very sweet and has no oats or nuts. I like both, but not in my crumble, which is about sweetened baked apples and nothing else.
It is also the least specific and detail-oriented recipe I make, which is great for people who otherwise might be timid at the thought of baking.
I got the recipe in the late 1990s from SOAR, the Searchable Online Archive of Recipes, one of the best recipe collections on the early-ish Internet.
Willliams Sonoma. It was a recommendation from Cook's Illustrated, and works very well. I'll buy a $20 gadget if it helps me and the kids eat more fruit. These were really good apples—both of my kids and I ate slices before they went in the oven.
Finally, I baked the apples for 1 hour at 350. We ate the apples as soon as they wouldn't scald us outright.
Personally, I eat apple crumble in a bowl with cold milk like cereal. Cream or vanilla ice cream would be great too.
The imprecision comes from the amount of apples. I use any amount of apples I have, in whatever dish they fit in. I make the same amount of crumble each time, but only use as much as seems appropriate. The mixture freezes very well in a zipper plastic bag. I bake until the apples are soft, and raise the temperature if I don't have a lot of time. It's just apples and sugar, so it's hard to screw it up.
I can't wait until the next time I go to the Farmers Market!
Apple CrumbleServes 8, scales well
½ bushel apples (a lot), cored, peeled if you wish, and in slices or chunks
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup flour
1 cup brown sugar
8 tablespoons butter
Preheat oven to 350 degrees.
Combine ingredients until mixture has a crumb-like texture. You can use a mixer, food processor, dough blender, or your hands.
Put apples into a baking dish. Top with crumb mixture.
Bake uncovered approximately 1 hour until tender. Cool slightly before eating.