Apple Crumble, King Arthur

Ingredients

FILLING

• 2 lbs granny smith apples (about 5 medium to large)
• 1 lb apple, McIntosh (about 2 large) or apple, Cortland (about 2 large)
• 1/4 cup rum or apple cider
• 2 tablespoons butter, melted
• 2 tablespoons boiled cider (optional but good)
• 3/4 cupbrown sugar
  
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger, ground
• 3 tablespoons flour
• 1/4 teaspoon salt

STREUSEL TOPPING

• 1/2 cup flour
• 1/2 cup rolled oat, old fashioned
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 8 tablespoons butter (one stick)

Directions

1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.

TOPPING:.

1. In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
2. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
3. Sprinkle topping over the filling.
4. Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.