When Thanksgiving desserts are the topic at hand, most are biased toward pies and cobblers. But we can't deny our tastebuds a good streusel topping and warm juicy fruits.
This crumble is a great alternative to the classic apple pie. By adding the rosemary, the sweet honeyed apple has an earthy rustic flavor. Give it a try and come to the crumble side of the great dessert debate.
1/2 cup of all-purpose flour
1/2 cup rolled oats
1 cup of granulated sugar
1/3 cup of brown sugar
1 cup of gingersnap cookie crumbs
1/2 cup of salted butter
10-12 apples, peeled and chopped into 1/4 to 1/2 inch pieces
1 teaspoon of chopped rosemary
1/2 teaspoon of vanilla extract
1 tablespoon of honey
2 tablespoons of cornstarch
1. Preheat oven to 350. Melt butter for crumble topping in saucepan. Then set aside to cool.
2. In large sauté pan on medium-low, mix together, apples, vanilla, honey & rosemary. Stir frequently, until honey becomes aromatic (approximately 5 minutes). Remove from heat and set aside to cool.
3. In a bowl, mix together flour, oats, brown sugar & 1/ 2 cup granulated sugar with melted butter.
4. In a bowl, mix together the cornstarch and 1/2 cup of sugar. Add the fruit. Mix together.
5. Cover the bottom of bake pan with cookie crumbs. Then add fruit filling mixture on top. Sprinkle crumble topping over the fruit. Cover fruit with crumble topping.
6. Bake for 30 - 40 minutes or until crumble becomes a darker brown shade. Juice from the fruit will bubble up, so place a cookie pan on the shelf below to catch any that overflows.
7. Let cool. Serve with ice cream if you wish.
p.s. Now that dessert is covered, time to think about your Thanksgiving sides.