Ingredients

For the filling:

• 4 medium apples, roughly chopped

• 2 tablespoons freshly squeezed lemon juice

• 3 tablespoons all-purpose flour

• 4 tablespoons sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• ¼ teaspoon nutmeg

• ¼ teaspoon cloves

• Pinch of salt

For the topping:

• 8 tablespoons graham crackers (use 8 graham crackers equivalent in size to to 8 saltines/soda crackers), pulsed to a crumble texture in a food processor

• 1 tablespoon white sugar

• 1 tablespoon brown sugar

• Pinch of salt

• 3-4 tablespoons butter at room temperature

Makes one 7 x 11 inch crumble.

Method

1. Preheat oven to 350°F.

2. Toss apples with lemon juice and set aside.

3. In a small bowl, combine flour, sugar, cinnamon, ginger, nutmeg, and cloves. Toss with apples until evenly coated. Add mixture to a 7 x 11 inch baking dish.

4. In a small bowl, combine all the dry ingredients for the topping. Add the butter and use a fork to incorporate the ingredients until the mixture resembles thick crumbs.

5. Spread the topping evenly over the fruit.

6. Bake for 45-55 minutes or until the fruit is bubbling at the edges.

7. Let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours.

Notes

• I don’t bother peeling the apples and I use whatever variety I have on hand.

• I’ve used many types of fruit in this recipe with great success — apples, blueberries, strawberries, and peaches. You can add rhubarb or banana to any of the fruits switch things up (when I add banana, I’ll reduce the sugar in the filling to 3 tablespoons).