Warm Granny Apple Crumble

Preheat oven to 375 degrees F.

Combine the flour, sugars, cinnamon, and salt in a food processor until well mixed. Cut the butter into slices and add it along with the pecans to the processor. Pulse on/off until a coarse dough starts to come together. Remove the crumble from the processor to a bowl and place in the refrigerator.

While the crumble is chilling, peel, core, and slice the apples. Place in a large bowl. Sprinkle the sliced apples with the sugar and cinnamon, tossing to coat evenly.

Place the apple filling in a deep dish pie plate, mounding the apples slightly in the middle.

Remove the crumble topping from the refrigerator and spoon it evenly over the top of the apples. Pat it down lightly to adhere it.

Whisk the egg white until frothy. Dip a pastry brush in the egg and lightly brush the crumble topping.

Place a baking pan on the oven rack and place the pie plate on top of it. Bake at 375 degrees F for 50 minutes or until browned and bubbly.

Serve warm with ice cream or whipped topping.

Once cooled the apple crumble can be covered with foil and refrigerated for 2 days. It can also be frozen then wrapped in air-tight packaging and frozen for up to a month.

To reheat, let come to room temperature and then bake uncovered at 325 degrees F for 20 minutes.