Apple Crumble

The best part of McGill is the internationalism. And by that I mean I have a lot of American friends who want to celebrate Thanksgiving in November (weirdos) and so I get to feast for the second time in two months! Yay!

This time we went less all out than before but still deliciousness ensued. I made apple crumble, one of my favourite desserts. Except this time instead of making the usual oats and cinnamon topping, I tried a shortbread crumble topping to make it less sweet. Why make it less sweet? Because that way you can put ice cream and caramel syrup on top! It was amazing.

Ingredients
For the apples:
6-7 Granny Smith apples, peeled and sliced evenly
3 tbsp. flour
1 cup sugar
2 tsp. cinnamon
1 tbsp. lemon juice
For the topping:
1 1/4 cup flour
1 1/4 cup white sugar
3/4 cup butter, softened
Vanilla ice cream and caramel sauce (optional)

Directions
1. Preheat oven to 350 degrees F. Place peeled and slice apples in large mixing bowl. Add flour, sugar  cinnamon and lemon juice. Mix until thoroughly coated.

2. Lightly grease a 9 x 13 glass baking dish. Place apple mixture in dish and set aside.
3. Mix the flour and sugar in another bowl. Add softened butter with a fork until you have crumbs. It shouldn't be dough but you should be able to squeeze it together with your hands and it will stick together.
4. Pour crumble mixture on top of apples. If there is not enough crumble it is easy to make more. I found the original recipe did not have enough so I added more (and tried to adjust the above ingredient list accordingly).
5. Bake for 30-40 min. Serve hot (rewarm in the oven if you need to) and add the ice cream and artistically poured caramel.

Enjoy :)