I love me a good crumble. This is a spin on my favorite crumble recipe that I make OVER AND OVER. Drizzle with sweet cajeta syrup for an extra indulgent touch!
For the filling:
- 4 large granny smith apples
- 1/4 cup sugar
- 1 lemon, juiced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
For the topping:
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 1/2 cup (1 stick) cold butter, cut in pieces
For the cajeta:
- 4 cups goat’s milk
- 1 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- For the cajeta, whisk together goat’s milk, brown sugar, vanilla, and baking soda in a heavy-bottomed sauce pan. Bring mixture to a boil, then reduce to low and allow to simmer for about 90 minutes while you begin the crumble.
- Preheat oven to 350 degrees F.
- Peel, core and slice apples into 1/4-inch slices. Toss apple slices with sugar, lemon juice, flour, and cinnamon. Spread evenly in a lightly greased baking dish. Set aside.
- In a large bowl, mix together the flour, oats, sugar, cinnamon, and salt. Using a pastry cutter, gently work cold butter into the flour mixture until pea-sized lumps are formed. Do not overmix.
- Tap apples evenly with mixture and bake until apples begin to bubble, about 50 minutes.
- Meanwhile, you will know your cajeta is finished when it reduces, thickens, and reaches a caramel brown color. Remove from heat and let cool. It will thicken as it cools.
- Remove apple crumble from oven. Drizzle with warm or room temperature cajeta syrup and serve.