Fall Rituals at the Orchard + Apple & Spiced Almond Crumble

Before we officially welcome winter, I want to go flashback to one of the prettiest orchards that I have visited in Ipswich, Massachusetts.   The trees were so old and the light was so dreamy, it was a perfect autumn afternoon. We picked a ton of apples, so of course that meant dessert.  Here I added a bit of crunch to a typical crumble with spiced almonds.  

APPLE & SPICED CRUMBLE

Filling

7 large apples, peeled and sliced thin

1/4 cup sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Crumb Topping

1/2 stick unsalted butter

1/2 cup flour

1/2 cup light brown sugar

2 teaspoons cinnamon

1/2 teaspoon salt

Almond Crumble

3 tablespoons unsalted butter, melted

3/4 cup almonds, crushed

3 tablespoons sugar

1 tablespoon cinamon

1 teaspoon salt

Directions: Preheat oven to 350 degrees.  To prepare the filling, place apples, cinnamon, nutmeg and salt in a bowl. Stir to combine. Set aside. In a small bowl, combine almonds, melted butter, sugar, cinnamon and salt.  Toss to coat almonds.  Set aside. To prepare crumb topping, place butter, flour, brown sugar, cinnamon and salt in a bowl. Using a pastry cutter, cut butter until it starts coming together and starts to resemble crumb topping.  

To assemble: Add filling into a baking dish.  Add crumb topping and top with spiced almond mixture.  Bake for 25 to 30 minutes or until apples are tender. If topping begins to burn, cover with foil.  Serve cool or warm with freshly whipped cream.  

Photography by Alison