A trip to Ireland recently surprised me with the quality of the food.  We ate delicious brown bread every day, listened to fantastic Irish music at Gus O’Connors in Doolin, and had tasty apple crumble for dessert.

When I came home, in the midst of New York State apple season, I started to make apple crumbles for dessert.  Here is a modified recipe from Donal Skehan’s blog post.

Heat oven to 350.

Pare 4 -5 apples (I used Ida Reds last time) and cut into chunks.  Toss with 1/2 tsp of Chinese 5 spice powder, 2 tablespoons dark brown sugar, and 1 tablespoons flour in a baking dish.

For the topping:

combine

1/2 a cup flour

1/2 a cup Bob’s Red Mill Old Fashioned Rolled Oats (do NOT use quick cooking oats)

1/2 a cup brown sugar

Cut a stick of butter into small pieces and then work the butter into the dry mix with your fingers.

Pour the crumble mix over the apples in the baking dish and bake for 45 minutes or so. The crust will look toasty and the juice from apples underneath will be bubbling along the edges.

Let cool slightly and serve with vanilla ice cream or whipped cream.