Make use of the season’s freshest apples in this classic dessert! Select your favorite variety and follow this recipe to be swept back to grandma’s kitchen. You’ll get all the fall flavors of your favorite apple pie without the stress of pie dough. Plus, without having to chill the dough, you can have this treat ready to go from start to finish in about an hour! As you bake your creation, your house will be filled with its sweet aroma! When it’s time to serve it up, you can’t go wrong adding a scoop of ice cream or a dollop of whipped cream to the dish. Which part is your favorite, the succulent apples or the buttery crisp?
- 5 large apples, peeled, cored, and sliced
- 1/3 cup cane sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 6 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup rolled oats
- 8 tablespoons unsalted butter, cubed
- Preheat oven to 350ºF. Mix cane sugar and cornstarch together in a large mixing bowl. Prepare apples and toss with sugar/starch mixture until well coated. Set aside.
- Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl. Work cubed butter into flour mixture with fingers until mixture holds together when squeezed. Mix in oats.
- Spread half of the flour/oat mixture evenly in a 9-inch round baking dish and press flat. Bake for 10-12 minutes or until golden in color. Remove from oven.
- Spoon apple mixture into the pre-baked crust along with any juices that have come out of the apples.
- Crumble remaining flour/oat mixture over the apples. Place baking dish on a baking sheet and put in preheated oven. Bake for 40 minutes or until crumble is golden in color and apples are tender. Cool 15-20 minutes before serving.
VEGETARIAN • TOTAL TIME: 1 HR 10 MIN • SERVES 6
Recipe provided by INFRA.