Apple-Pecan Crumble

Rating: 9/10
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking

Fruit mixture

6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)

Topping

1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil

Preheat oven to 400°

In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.

Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.

Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.

OR

Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.