Claire Saffitz
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1/2 cup (67g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) demerara sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 12 tablespoons (6 oz) unsalted butter, cut into 1/2 inch pieces, chilled
- 1/2 cup granulated sugar
- 4 tablespoons (2oz) unsalted butter, cut into pieces
- 2 tablespoons (or a generous splash) of heavy cream
- 3 lbs. sweet-tart apples such as honey crisp or pink lady (6-7 medium)
peeled, cut into wedges
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- Vanilla ice cream, for serving
- Preheat oven to 350.
- Put topping ingredients in a bowl and work until the butter is thoroughly
combined (a la wet sand). Place in fridge (can be made a few days ahead).
- Peel, core and slice apples.
- Make a dry caramel by heating sugar in a skillet.
- When melted, off heat add butter and stir. Add cream and stir.
- Add half of the apples and cook until starting to wilt.
- Add the rest of the apples and cook until no longer stiff.
- Make a slurry with the cornstarch and a little bit of water, add to pan and
bring mixture to a boil to activate the starch.
- When liquid is bound, take off heat and flatten apples. Top with crumble and
bake at 350 for 40 - 50 minutes.