Apple Crumble, King Arthur

• FILLING
• 2 lbs granny smith apples (about 5 medium to large)
• 1 lb apples, McIntosh (about 2 large) or 1 lb apple, Cortland (about 2 large)
• 1/4 cup rum or 1/4 cup apple cider
• 2 tablespoons butter, melted
• 2 tablespoons boiled cider (optional but good)
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger, ground
• 3 tablespoons flour
• 1/4 teaspoon salt
• STREUSEL TOPPING
• 1/2 cup flour
• 1/2 cup rolled oats, old fashioned
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 8 tablespoons butter (one stick)

1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.
5. TOPPING:
6. In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
7. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
8. Sprinkle topping over the filling.
9. Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.

filling, granny smith apples, apples, rum, butter, boiled cider, brown sugar, cinnamon, nutmeg, ginger, flour, salt, streusel, flour, rolled oats, salt, cinnamon, baking powder, butter

Taken from www.food.com/recipe/apple-crumble-king-arthur-259188 (may not work)