Apple Crumble with Almond Crunch

This past weekend I had a conversation with the 6 green apples starring at me on my kitchen counter. Yes, you heard right we had a conversation. There was no possible way they were all going to be eaten before they went bad. We discussed it, and decided they will fulfil their apple crumble destiny.

What I absolutely adore about this recipe it has many names, depending on what fruit I have on hand. Raspberry and peach, blueberry, strawberry rhubarb, cherry and my favorite pear. It can be dressed up any which way you want, you don't like almonds? then add some walnuts. Or if you ain't a nutty person, leave them out altogether. Regardless of the combination, its will be scrumptious either way.

I like to serve it warm out of the oven with vanilla ice cream and a drizzle of caramel. Ahh! the simple pleasures.  Apple a day, keeps the doctor away...  make this dessert, nobody is staying away.

Apple Crumble with Almond Crunch
Crumble:
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup chopped almonds
1 tsp. baking powder
1 tbsp. vanilla extract
1/2 cup oil
1 egg , beaten
pinch of salt

Filling:
6 apples, peeled,cored and chopped
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of salt
3 tbsp. margarine
1 tbsp. cornstarch

Combine all ingredients to form crumble. Scoop 1-2 tbsp. on the bottom of each ramekin or press half the mixture on the bottom of a 9 inch pan. set aside.

In a saute pan melt margarine. Add remainder of ingredients until apples are soft and liquid is evaporated, about 15 minutes. Spoon apple filling over crumble mixture  and finish with remainder of crumble on top.

Bake at 350 degrees  for 30 minutes for ramekins or 45 minutes for 9 inch pan.