Part 2 of 4
Apple filling
14 tart cooking apples, pare, core, and slice (York, Pippin)
6 tablespoons butter
1-1/4 cups sugar
1 teaspoon cinnamon

Melt butter in a dutch oven; add sugar and cinnamon and remove from heat; allow to cool slightly and then add the prepared apples and toss to coat.

Part 3 of 4
Crumble topping
1 cup all-purpose flour
1 teaspoon cinnamon
2/3 cup packed light brown sugar
2/3 cup butter, softened — do not melt or cream.

Sift together flour and cinnamon; next, incorporate the sugar and then mix to remove all lumps of sugar; blend softened butter in by hand or with pastry cutter so that it resembles coarse crumbles.