Let me tell you a story…
Once upon a day in college, something in the air snapped. There was a chilly breeze, changing leaves, and the crisp smell of fall settled on campus. Students were suddenly pulling out their sweaters, having picnics on the quad, and sipping pumpkin spice lattes.
As I watched a movie-like scenario of autumn unfold before me, I felt the familiar itch to get back into the kitchen. I longed to get my hands in a big bowl of dough, sprinkle chocolate chips over everything, and have the iconic floured handprint on my apron once more.
My only problem is that I don’t have access to a kitchen; leaving me with unread recipes and unused dishware sitting solemnly in my dorm.
Eventually, I started having withdrawals from not being in the kitchen.
Cooking shows appeared on my Netflix page, longful gazes were cast toward the stovetops of the campus cafeteria, and for the first time in my life I actually wanted baked cookies instead of another spoonful of cookie dough. 
I might have teared up when my friend offered to let me bake at his apartment. I imagined the possibilities and dug through my recipe books for literally anything that would require a mixing bowl and a whisk. However, before I was able to take him up on his offer, during this beautiful beginning of fall, I developed a classic case of the sniffles.
I was perfectly willing to sit through classes and eat soup that my lovely roommate offered me, but instead was rewarded with a lecture on why missing school and resting is a much better idea than coughing from class to class.
So I called my mom, packed a bag, and drove home to a welcoming bowl of chicken soup. 
After a few days of sleep and couple dozen bowls of soup, I was ready to take on the world once more. And I just happened to have a kitchen to start with.
I tied my apron and tossed ingredients on the countertop. With cinnamon dusted fingertips I whisked together the most autumny dessert I could think of:
Apple Crumble
This is one of my favourite recipes to whip up right when the weather starts to shift. There’s nothing quite like a bowl of piping hot apple crumble on a chilly autumn day. The spiced apples set the mood while the buttery cake lures you into a sweet swirl of sugary bliss. 
I’m so happy I got the chance to come home, even if it was because I was feeling ill. For the rest of my visit, you can be sure to find me in the kitchen, preparing breakfast, lunch, dinner, and of course, dessert.
- For the Crumble:
- 1 c. cane sugar
- 1⅔ c. ap flour
- ½ Tbsp. baking powder
- ½ tsp. salt
- ½ c. vegan butter + ¼ c.
- For the Filling:
- 8-9 medium sized apples
- ½ c. vegan butter
- 3 Tbsp. flour
- ½ c. cane sugar
- ½ c. brown sugar
- 1 tsp. cinnamon
- 3 Tbsp. water
- Preheat oven to 350F.
- To make the crumble, whisk together sugar, flour, baking powder, and salt in a bowl. In a food processor or high speed mixer, combine the flour mixture with vegan butter and pulse until dough is crumbly. Set aside.
- To make the filling, peel and cube apples and place in a 9x10 baking dish.
- In a medium saucepan, melt ½ c. vegan butter on medium heat.
- Whisk 3 Tbsp. flour until completely dissolved.
- Stir in sugars, cinnamon, and water and turn heat to a boil.
- Continue stirring or whisking the mixture until it thickens to a syrup-like consistency.
- Pour filling over apples stir until all the apples are completely coated.
- Pour the crumble over the apple filling and slice ¼ c. butter across the top.
- Bake for 45-50 minutes or until topping is golden brown.
- Serve with vegan ice cream and chopped pecans.
Much Love,
Katherine Marie
“And this is my prayer: that your love may abound more and more in knowledge and depth of insight, so that you may be able to discern what is best and may be pure and blameless for the day of Christ.” Philippians 1:9-10
I made the full recipe for the crumble, but only ended up using 2 lbs of apples, and so I just sprinkled enough toppings to cover the apples, so I have lots of crumble left over in the fridge – ready for my next batch!
I’m so happy you made this dish! I tend to go overboard on the crumble as it’s my favourite part!