CKT Apple Crumble
serves 8
Recipe note: EASY; 30 mins to prepare; 1.5 hours from start to finish

for the crumble:
2 cups flour
1 3/4 cup brown sugar
1/2 tsp salt
1/2 pound butter, cold - chopped into small cubes

for the filling:
2 oz (1/2 a stick) butter
8-10 medium sized baking apples (Granny Smith, JonaGold, Jonathan, McIntosh), peeled, cored, and sliced
1/3 cup sugar
1/4 cup brown sugar
2/3 tsp salt
2 TBS flour
1/2 tsp cinnamon

For the crumble: In a large bowl mix the flour, sugar, and salt. Then add the cold butter (coating each piece with the flour mixture); using your hards, pinch the butter into the mixture. The butter should be pea-sized or smaller when done. The mixture does not come together but is more sandy. Place bowl in fridge. 

Preheat the oven to 350F. In a small saucepan cook the butter over medium heat. Cook until it browns (swirl the pan as needed and keep a close eye, you do not want it to burn). It should have a nutty aroma. Set aside. Combine the sugar, brown sugar, salt, flour, and cinnamon in the pie pan and mix until combined. Place the prepared apples in and mix gently with your hands. Then drizzle the brown butter over the apples and again mix gently with your hands until everything is combined and coated. Pour the crumble mixture over the top and press down if needed. Place the pie plate on a large cookie sheet to prevent drips during the cooking process. Cook for 50-60 minutes or until the apples are bubbling and the crumble mixture is fully cooked and browned. Once out of the oven, use a fork to break up the crumble mixture. Let cool and serve with vanilla ice cream.