Apple Crumble, King Arthur - cooking recipe

Ingredients

FILLING
2 lbs granny smith apples (about 5 medium to large)
1 lb apples, McIntosh (about 2 large) or 1 lb apple, Cortland (about 2 large)
1/4 cup rum or 1/4 cup apple cider
2 tablespoons butter, melted
2 tablespoons boiled cider (optional but good)
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger, ground
3 tablespoons flour
1/4 teaspoon salt
STREUSEL TOPPING
1/2 cup flour
1/2 cup rolled oats, old fashioned
1/8 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking powder
8 tablespoons butter (one stick)

Preparation

Preheat oven to 350 degrees F.
Peel, core and slice the apples into 1/4-inch-thick pieces.
Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.
TOPPING:
In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
Sprinkle topping over the filling.
Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.