Sacramento Digs Gardening: Use more than one kind of apple in this dessert

Bowl of red and green apples — In this bowl are McIntosh, Rome, Granny Smith and Baby Royal Gala apples. (Photos: Debbie Arrington)

So many varieties; what do you do?

It's apple season with literally dozens of different kinds of apples available at farmers markets, apple farms and our own backyards.

It can create a little challenge in the kitchen. Different apples cook at different rates. Some get soft in a hurry; others hold their firm crunch.

Most recipes call for using the same variety of apple throughout; that way, they'll cook more evenly.

But this recipe allows you to mix and match what apples you have on hand. The result: The filling has some chunks that are a little firmer than others, adding some texture.

Use all one kind or two or more. (For this recipe, I used a large McIntosh, two Romes, two Baby Royal Galas and a Granny Smith.)

Another plus: This crumble uses less sugar than many apple desserts, allowing the true apple flavor to shine, too.

Apple chunks — The filling cooks before the crumble is assembled and baked

Mix and match apple crumble
Makes 5 to 6 servings

Ingredients:

1-1/2 pounds apples (about 6 to 8, depending on size and variety)
1/2 cup sugar
Juice of 1 lemon
1/4 cup water
1/2 teaspoon cinnamon
Butter for baking dish

For topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1/3 cup quick rolled oats
1/4 cup (1/2 stick) butter or margarine, chilled
Cinnamon
Whipped cream (optional)
1 small apple (optional garnish)

Instructions:
Peel, core and chop apples into 1/2-inch pieces. (A mixture of apple varieties can be used for this recipe.) In a heavy pot, combine 1/2 cup sugar, lemon juice and water. Stir to combine. Add apple chunks.

Bring mixture to boil, reduce heat and cover. Let apples simmer until chunks are fork-tender, about 10 to 15 minutes. Stir in cinnamon. (Note: Some chunks will get softer than others, depending on variety.)

Apple crumble in baking dish — The apple crumble is baked and ready to serve.

Preheat oven to 400 degrees F. Butter a 2-quart casserole dish; set aside.

In a medium bowl, combine flour, brown sugar and rolled oats. Cut butter or margarine into cubes; add to dry ingredients. With a pastry blender or two knives, cut butter into flour mixture until crumbly.

Put apple filling into prepared casserole dish. Spoon crumble topping over apple mixture until top is covered. Sprinkle with cinnamon.

Bake at 400 degrees F. until top is golden and filling is bubbly, about 35 to 40 minutes.

Cool on a rack. Serve warm, topped with whipped cream and apple garnish if desired.

RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

apples recipe recipes gardening Sacramento farmers markets fall backyard produce fall baking seasonal cooking orchard fruit

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Food in My Back Yard Series

April 22: Should you stock up on fertilizer? (Yes!)

April 15: Grow culinary herbs in containers

April 8: When to plant summer vegetables

April 1: Don't be fooled by these garden myths

March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth

March 18: Time to give vegetable seedlings some more space

March 11: Ways to win the fight against weeds

March 4: Potatoes from the garden

Feb. 25: Plant a fruit tree now -- for later

Feb. 18: How to squeeze more food into less space

Feb. 11: When to plant? Consider staggering your transplants

Feb. 4: Starting in seed starting

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Garden Checklist for week of April 27

Once the clouds clear, get to work. Spring growth is in high gear.

* Set out tomato, pepper and eggplant transplants.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash. Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom. Late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce and cabbage seedlings.

* Weed, weed, weed! Don’t let unwanted plants go to seed.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Start thinning fruit that's formed on apple and stone fruit trees -- you'll get larger fruit at harvest (and avoid limb breakage) if some is thinned now. The UC recommendation is to thin fruit when it is about 3/4 of an inch in diameter. Peaches and nectarines should be thinned to about 6 inches apart; smaller fruit such as plums and pluots can be about 4 inches apart. Apricots can be left at 3 inches apart. Apples and pears should be thinned to one fruit per cluster of flowers, 6 to 8 inches apart.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

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