Kevin's Golden Vanilla Apple Crumble

Diced apples get a bright hit of lemon, a dusting of cinnamon, a touch of sugar, and real scraped vanilla bean before disappearing under a thick oat-and-brown-sugar crumble. Bake it low and slow until the top turns golden and the kitchen smells like a bakery — this one earned a full "happy mouth."

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Ingredients

• •4 whole apples, peeled, cored, and diced
• •1 whole lemon, juiced
• •2 dustings ground cinnamon, for the apples
• •⅛ cup white sugar
• •1 whole vanilla bean, split and scraped
• •1 cup Bob's Red Mill gluten free all-purpose flour
• •1 cup Bob's Red Mill extra thick rolled oats
• •1 cup brown sugar
• •½ stick salted butter, melted
• •1 dusting ground cinnamon, for the crumble topping

Steps

1. Peel: Peel each apple.
2. Core: Core the peeled apples.
3. Dice: Dice the apples into small, even pieces. Repeat for all apples, working quickly so they don't brown.
4. 1 lemon: Squeeze the juice of 1 lemon over the diced apples.
5. 2 dustings cinnamon: Dust the apples with cinnamon, about 2 passes.
6. 1/8 cup white sugar: Sprinkle in the white sugar and toss to combine.
7. Split vanilla: Split the vanilla bean lengthwise and scrape the seeds into the apple mixture. Remove the empty pod.
8. Mix well: Mix everything together until the apples are evenly coated.
9. Oven-safe dish: Spoon the apple mixture into an oven-safe dish.
10. Melt the butter: Melt the butter in a small pot or microwave.
11. Build the crumble base: In a separate bowl, combine the flour, oats, and brown sugar.
12. Add butter & cinnamon dusting: Pour the melted butter into the dry crumble mixture and add a dusting of cinnamon.
13. Mix until so crumbly: Mix by hand until the topping turns crumbly and holds together in small clumps.
14. Top off the apples: Spread the crumble topping evenly over the apples in the dish.
15. Bake: Bake at 350°F until the top is golden and the filling is bubbling.
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16. Serve golden and delicious: Let cool slightly, then spoon out and serve warm.