1. Preheat Oven to 350F.

2. Prepare the apple filling.

Chop the 3-4 apples into 1/4 to 1/2 inch cubes. You should have about 6 cups of chopped apples when you are finished. Leave the peel on the apples. Here’s a picture of the weird way I cut up my apples. Maybe everyone is doing this, but it’s not how I was taught to do it growing up. It’s a lot faster than trying to cut out cores.

It’s best if there is some variation in the apple piece sizes, so that you have some softer and some firmer pieces of apple after baking. Toss the chopped apples with: 

• 1/4 cup brown sugar
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp salt
• 1/2 tsp orange zest

Then pour the apples into a baking dish. I use an 8-inch ramekin, but a 9-inch deep dish pie pan has approximately the same capacity and would also work. 

3. Make the crumble topping. 

Begin by melting the 1/4 cup of butter. I usually do this in the microwave by heating in 20 second bursts. Then use a spatula to mix in thoroughly until moist throughout:

• 3/8 cup all purpose flour
• 1/8 cup almond flour
• 3/8 cup brown sugar
• 3/8 cup unsweetened shredded coconut
• 2 tbsp finely chopped pecans
• 1/2 tsp cinnamon
• pinch of salt

Now you you should have a crumbly crumb texture. 

Gently sprinkle the crumbs evenly over the apples. Try to hide all the apples from sight. Do not press the crumbs down into the apples. Here’s what mine looked like right before I popped it into the oven:

As you can see, I place my baking dish on top of a sheet pan to bake. It is much easier to take in and out of the oven that way. Also, it helps in the case you ever have any overflow.

Hot tip: I often double the recipe for the crumble and freeze half of it. That way, I can very quickly make a batch of apple crisp. (Sometimes it’s an apple-crisp emergency). It freezes very well. Just take the frozen bits out of the freezer maybe 30 minutes before you want to use them. Or, if you forget to take it out ahead of time, just pop the frozen crumble into a bowl and then into the microwave in 5 second bursts, until sufficiently un-frozen (ideally not warm).

4. Pop it in the oven for 70 minutes. 

It’s done when it smells delicious. You can take it out closer to 60 minutes if you prefer your apples a little firmer, or closer to 80 minutes if you like them very soft. 

5. Make the whipped cream.

Combine the 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract and 1 tablespoon of maple syrup. Whip to combine and then keep going until you reach soft peaks (until it looks like whipped cream). You can do it by hand or use a mixer if you’re so inclined.

6. Enjoy!