I love fat. Probably more than I do carbs. Cheese. Avocados. The grilled end of a beef tip that’s just bursting with fat. However, I don’t find myself giving enough credit to the nut. Nuts are full of great fats, and when eaten in moderation, provide tremendous benefits. This brings me to the walnut. When you pop one in your mouth you can taste their butteryness. But they also give such a great crunch, which brings me to this crumble.
Crumbles often make up this crunchy topping by heating flour and butter in a mixture with various spices. Well, why couldn’t we just… make a crunchy, buttery topping out of something crunchy and buttery? We can.
Enter this walnut topping. With apples, it’s simply perfect. I imagine it would also be killer with peaches. Let’s get started.
3-4 green apples
1/2 cup white sugar
1/2 stick of cold unsalted butter
1 cup walnuts
1/2 cup flour
1 tbs cinnamon
1 tsp nutmeg
1 tbs lemon juice
Preheat the oven to 350 degrees. Dice up about 3-4 green apples, depending on the size. Toss the apples in the lemon juice. Place them in a square baking dish and sprinkle the sugar over the top. Let sit to the side.
Place walnuts in a food processor and pulse, until they are finely chopped. Don’t process too much so that they become walnut butter. Set in a large bowl. Put butter (cut into 4 pieces), flour, spices, and salt in the food processor and make until milly (looks like little granulated balls). Dump on top of the walnuts and then mix together.
Cover the apples with the walnut mixture. Bake for 20 minutes or until top is golden brown.
Remove from oven and serve hot.