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1
For best results with this recipe, use apples that hold their shape when baking and aren't too tart.
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2
Do not use Macintosh apples (too soft) or Red Delicious (too bland).
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3
I prefer Cortlands or Empires.
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4
Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top.
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5
Use the regular baking feature.
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6
This recipe isn't good for microwave use.
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7
Peel and core the apples, then cut them into eighths or into large cubes.
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8
Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top.
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9
Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).
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10
In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.
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11
(Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).
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12
Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.
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13
Pat the mixture down lightly so that it looks sort of like a crust.
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14
Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour.
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15
Remove from the oven and let cool for at least 10 minutes before serving.
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16
Spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.
