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For years, my husband worked at a company that had an in-house cafeteria where  they served what he called “apple crisp without the oatmeal”.    He would always ask me to make it, but I had no idea what he was talking about . . . every time he’d ask, I’d tell him to get the recipe from the chef . . . but he never did.  Then one night I went to book club and the hostess served this wonderful apple crumble – Bingo! This must be his apple crisp without  oatmeal!   Sure enough and it is one of his favorites!

Other than peeling the apples, this is so simple and so yummy.  {Lucky for me, my husband likes it so much he’s always willing to peel the apples!}  It’s great hot out of the oven or you can make it ahead and serve it at room temperature {either way, ice cream is always a nice addition.}

Apple Crumble

5-7  apples, peeled and cored (I usually use granny smith or a mix of what’s in the fridge)
Cinnamon

Topping

1/2 cup butter, melted
1 cup sugar
1 cup flour

Place apples in a 9×13 baking dish (enough to fill baking dish to about an inch of the top) .  Sprinkle with cinnamon and pour 1/3 cup water over the apples.

For the topping, combine the butter, sugar and flour  and crumble over the apples.

Bake at 400 for about 35 minutes, or until the apples are done and the crumble is browned.