- 4 pounds tart apples, peeled, cored and thinly sliced
- ⅓ cup granulated sugar
- Juice of 1 lemon
- Finely grated zest of 1 orange
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons finely diced candied ginger
- 1 cup raw pine nuts
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup dark brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch kosher salt
- 8 tablespoons (¼ pound) cold unsalted butter, cut into small cubes
- Ice cream or whipped cream (optional for serving)
Preheat oven to 350°.
Place apples in a large mixing bowl and mix in sugar, lemon juice, orange zest, rosemary, flour, spices and candied ginger, tossing gently to coat evenly. Place apples in a buttered 9- by 13-inch baking dish (or in 8 individual ramekins).
For the topping, in a large mixing bowl mix together nuts, flour, oats, sugar, maple syrup, cinnamon, ginger and salt. With a fork, pastry cutter or your fingers, cut in butter until bits of butter resemble the size of peas.
Top apples with crumble mixture and bake covered with foil for 30 minutes. Remove foil, rotate pan and bake an additional 15 minutes until crust is golden and bubbling. Serve with ice cream or fresh whipped cream.
WINE PAIRING: 2011 Dr. Pauly Bergweiler Wehlener Sonnenuhr Spätlese, Mosel, Germany. With dessert pairings, it’s important to match sugar levels of both dessert and wine so they don’t overpower each other. Spät refers to late, and the added late-harvest ripeness in Dr. Pauly’s Spätlese makes for an off-dry wine with a creamy texture to complement the marriage of sweet and savory flavors in Beau’s recipe.
—Christin Aarons, Grapes & Grains, Barrington
Recipe by Chef/owner Beau Vestal, New Rivers, Providence