Apple Crumble
Hmmm...apples, cinnamon, pecans, vanilla ice cream. Sounds to me like this might be the beginning of a beautiful friendship!!!
juice and rind of 1 small lemon
8 Granny Smith apples
1-1/4 cups firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup sifted all-purpose flour
pinch of salt
1/2 cup chopped pecans
1/2 cup (1 stick) butter, softened, cut into 8 tablespoons
1 pint vanilla ice cream
2 to 4 Tbsp. Frangelico liqueur (optional, but recommended)
Preheat oven to 350� F. Put lemon juice and rind in a bowl. Peel and core the apples and slice them into 1/4-inch wedges. As they are sliced, toss the wedges into the lemon juice. Toss in 1/4 cup of the sugar and the cinnamon.
Butter a shallow baking dish. Spread in the apple mixture. Combine the remaining sugar with the flour, salt and nuts. With your fingers, blend in the butter until the mixture is crumbly. Spread it over the apples, pressing it down.
Bake for 40 minutes, then turn the oven up to 400� F. for 20 minutes longer, until the crumble is browned and bubbly and the apples are tender. Let cool on a rack. Serve warm or at room temperature.
Soften the ice cream. Stir in the Frangelico. Serve as a thick sauce with the crumble.
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