APPLE CRUMBLE

You could use other varieties of apples, but I’d stick with tart, firm ones. A scoop of vanilla ice cream would complete this old favourite. From Bobbette and Belle by Allyson Bobbitt and Sarah Bell. — Mia Stainsby

Makes: 10 to 14 servings Apple filling:

14 Granny Smith apples, peeled, cored, sliced 1/4inch (0.5-cm) thick 1 tbsp (15 ml) lemon juice 11/2 cups (375 ml) granulated sugar 1/2 cup (125 ml) flour 13/4 tsp (9 ml) cinnamon 3/4 tsp (4 ml) salt 1/2 cup (125 ml) butter

Crumble:

21/2 cups (625 ml) all-purpose flour 21/3 cups (580 ml) pecans, coarsely chopped 1 cup and 2 tbsp (280 ml) loosely packed brown sugar 11/2 tsp (7.5 ml) cinnamon 1/4 tsp (1 ml) salt 11/2 cups (375 ml) cold, unsalted butter, cut into 1-inch (2.5-cm) cues

1. Preheat oven to 350 F (175 C). Lightly grease a 9-by-13-inch (23-by33-cm) baking pan with butter.

2. In large bowl, toss apple slices with lemon juice to make the filling. In a small bowl, whisk together the sugar, flour, cinnamon and salt. Add to apples and toss to evenly coat.

3. In a large skillet, melt butter over medium heat. Add apple mixture, reduce heat to low and cook the apples, uncovered, stirring occasionally until they are tender and the sauce thickens, 8 to 10 minutes. Spread apples in an even layer in the prepared dish.

4. In a large bowl, combine flour, pecans, oats, brown sugar, cinnamon and salt to make the topping. Add butter and work it in with your fingers until mixture begins to stick together in clumps and the butter pieces resemble coarse meal. Sprinkle the crumble evenly over apples.

5. Bake for 30 to 40 minutes or until filling starts to bubble and topping is golden brown. Rotate the pan front to back halfway through. Cool and serve.