It’s the last day of October, and I’m getting down to the last of my fresh fruit baking for this year.
This is an apple crumble based on the recipe from last quarter’s BCOTM Rustic Fruit Desserts. I included the three varieties available to me from our garden - Honeycrisp, Fuji, and Granny Smith - and used one of those old-timey apple peelers to core, peel, and slice the apples. Scaled down to fit a 1-quart baker, the only changes I made were to swap in boiled cider for the vanilla, and increase the topping by 50%.
Yes to oats! Yes to nuts! So good!
