Now that fall is almost upon us, the best fruit in the grocery store will start to transition from berries to apples. Though I love summer, apple season is one of my favorite times on the produce calendar. They’re both the perfect snack and my favorite fruit to bake with.
In my opinion, the best apple dessert is apple crumble. (Sorry, pie.) It’s got it all: the warm apples, crunchy streusel topping, and a big scoop of vanilla ice cream. But I always felt like it never had quite enough apples. That is, until I tried Cook’s Illustrated’s recipe for apple crumble.
Also an apple lover, former Cook’s Illustrated test cook Andrew wanted to pack as many apples into the dessert as possible. In his recipe development, he notes that most apple crumble recipes use 2 to 3 pounds of apples for an 8-inch square baking dish. This is to leave room at the top for the precious streusel topping.