Mountain rose apples are rare to find, but you might find them at your local small independent health food store if you have one. I also recommend asking grocery stores to stock heirloom varietals, or unique items. The more people ask for heirloom varietals, maybe the more they will start showing up. Hopefully we will start to see more of these amazing apples more often.
For one small crumble:
5 small to medium sized rose apples, 1/4 inch thick sliced
2 TBSP raw turbinado sugar or brown sugar
2 TBSP butter, cut into small cubes or bits
1/2 teaspoon fresh grated ginger
Pinch of cinnamon or to taste (personally, I just like a tiny hint of it and not over-powering)
1/4 teaspoon sea salt
1/2 teaspoon vanilla
Juice of one meyer lemon (it is sweeter and more floral tasting, but regular lemon is fine too)
1 cup rolled oats
1 cup flour- gluten alternative if you are gluten sensitive
1/2 cup natural brown sugar- packed
8 TBSP or 1 stick of butter cut into little pieces
Pinch of sea salt
I add a bit of vanilla and ginger to this mixture as well. Sometimes cinnamon. This is all up to you.
Toss all of the above ingredients for the crumble gently together in a mixing bowl and put into a buttered baking dish of your choosing, maybe 9×13 or smaller sized. If you are not gluten sensitive you can toss 1 to 2 TBSP flour into the mixture as well for a nice thicker texture for the crumble. If you are gluten sensitive I recommend using an alternate flour if you like a thicker texture.
In another mixing bowl mix together the topping mixture. You will want to be careful not to over-mix it and use a fork or pastry cutter until the butter is mostly mixed through.
Put the apple mixture into a buttered baking dish and the crumble mixture over it.
Bake at around 350 to 375 degrees depending on your oven. Be sure it doesn’t over-brown on top before the apple mixture is nice and cooked.
Serve with coconut milk ice cream or other ice cream. 🙂