Yes, I went apple-picking. And yes, I grabbed too many. Though I ventured to the orchard with the full intent to pick more than just a few for a light snack, more than a few turned to “what will I do with these”? Besides the obligatory apple pie, it was time to get creative.
The result? Graham cracker apple crumble. I’ve always been a big fan of classics with a twist, and this dessert does it! It has the warm, hearty flavour of pie combined with the rich crunch of crackers. If this is enough to make your mouth water, then better start cookin’! Here’s how to make your very own:
For the base:
150 grams (3/4 pack) Graham crackers
150 grams butter, melted
For the apples:
8 small/medium apples, peeled, cored, and sliced
1/2 lemon, juice only
1/2 tbsp ground cinnamon
1 tbsp coconut sugar
For the crumble:
50 grams (1/4 pack) Graham crackers
1 cup flour
1 cup coconut sugar
1/2 tsp baking powder
1 lemon, zest only
- To make the base, crush the graham crackers in a ziplock bag until you have a crumb-like consistency. In a bowl, mix-in with the melted (liquid) butter and stir. Press firmly and evenly into the bottom of the (oven-safe) dish or pan you will be using to
- Preheat the oven to 350 degrees Fahrenheit.
- Wash, peel, core, and slice the apples. As you’re doing so, place them in a bowl and drizzle lemon juice to prevent browning. Sprinkle the cinnamon and sugar. Stir.
- Take the base out of the fridge (should be at room temperature before going into the oven). Layer the sliced apples on top of the graham cracker base.
- In a separate bowl, mix the dry ingredients for the crumble. Add in the melted butter and stir until a crumbly texture forms. Sprinkle evenly on top of the apples.
- Bake in the oven at 350 Fahrenheit for approximately 45 minutes.
Let cool, scoop, and enjoy! If you’d like, sprinkle some toasted pumpkin seeds for extra crunch. What’s your favourite apple recipe?
Style is served!