By Andrew Janjigian
Appears in Cook's Illustrated September/October 2019, America's Test Kitchen TV
WHY THIS RECIPE WORKS
Making an apple crumble that tastes primarily of apples starts with plenty of fruit. We tossed 4 pounds of apples with 2 tablespoons of lemon juice to enhance their bright flavor. Adding just 2 tablespoons of brown sugar to the filling kept...