For the Crumble:
2 ¼ cups flour
¾ cup unrefined brown sugar (demerara)
7 ounces butter, cubed, at room temperature
1 cup crushed Amaretti cookies
For the filling:
1½ lbs. apples
¼ cup unrefined brown sugar, or to taste
1 tablespoon flour
1 teaspoon cinnamon
In a medium bowl, combine the sugar and flour and gradually rub in the butter cubes using your fingers until mixture resembles crumbs. Toss in the crushed cookies.
Peel and dice apples, combine sugar, flour and cinnamon and toss with apples.
Place in a buttered 2 quart baking dish, or individual dishes, top with crumbs and bake at 350° for 40 to 45 minutes or until bubbly. Allow to cool slightly and serve with vanilla ice-cream.
The crumble freezes well.
Notes: If you can't find Demerara sugar, substitute brown sugar. If you can't find Amaretti, ginger snaps would work well or you can simply eliminate the cookies altogether.
You can also make the crumble in a food processor but you would want the butter to be very cold.
Watch the video: