My great great aunt, the late Bessie Segal, in her East Village apartment, late 1990s. I named this dessert after her.
Combine “wet” ingredients in a bowl.
6 cups apples, peeled and chopped into cubes (about 6 apples – Spartan and Spy are good baking apples, Granny Smith is tart; it’s nice to combine some varieties)
1 tsp cinnamon
1 tsp salt
1/4 cup fresh lemon juice
Combine all dry ingredients in a separate bowl.
1/2 cup all-purpose gluten-free flour
1/2 cup pure uncontaminated oats
1/3 cup brown sugar
Add 1/3 cup butter or coconut oil to dry ingredients and combine until mixture gets moist and crumbly. (Use your hands, not a mixer.)
Put apple-cinnamon mixture in an oven-proof dish.
Sprinkle crumble mixture on top of apples.
It’s good to have a helper.
Bake at 350°F in a preheated oven for 40 minutes. Inhale the smell. Best enjoyed à la mode with a scoop of French vanilla ice cream.
The original very well-loved recipe.
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