Apple Crumble

• 2 quarts thinly sliced apples (about 2 1/2 pounds)
• 2 tablespoons raw brown (turbinado) sugar, preferably organic
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 batch quinoa-oat crumble topping

1. Preheat the oven to 375 degrees.
2. Butter a two-quart baking dish.
3. Slice the apples thin.
4. (I dont peel them, but if youd rather, go ahead.)
5. Toss them in a large bowl with the sugar, lemon juice, cinnamon, nutmeg and vanilla.
6. Transfer to the baking dish, and place in the oven.
7. Bake 30 minutes, stirring every 10 minutes until the apples are tender.
8. Remove from the heat.
9. Top the apples with the crumble topping, and return to the oven.
10. Bake 15 to 20 minutes until bubbling and the top is nicely browned.
11. Allow to cool for at least 10 minutes before serving.

apples, brown, lemon juice, cinnamon, nutmeg, vanilla, batch

Taken from cooking.nytimes.com/recipes/1013289 (may not work)