Warm Granny Apple Crumble
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Warm Granny Apple Crumble is a delicious dessert of impeccable flavors. A patriotic, tasty and memorable treat for young and old. Perfect with ice cream.
Warm Granny Apple Crumble
Prep time
Cook time
Total time
Author: Abby Mandel
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
Crumble Topping:
- 1/2 Cup flour
- 1/4 Cup granulated sugar
- 1/4 Cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1 dash salt
- 5 Tablespoons room temperature butter; in small pieces
- 1/2 Cup pecan pieces
Assembly:
- 6 large Granny Smith apples; peeled, cored, and thinly sliced (about 2 1/4 pounds)
- 1/3 Cup sugar
- 1/2 teaspoon ground cinnamon
- 1 egg white; whisked until frothy
- vanilla ice cream; for serving
Instructions
- Combine flour, granulated sugar, brown sugar, cinnamon and salt in bowl of food processor. Add butter and pecans. Pulse until dough clumps together unevenly, 8 to 10 pulses. Transfer to plate and refrigerate while preparing apples.
- Put apples in large bowl. Combine sugar and cinnamon. Add to apples and toss until uniformly coated. Transfer to 4-cup-capacity ceramic, glass or terra cotta pie plate, tucking slices together and mounding in center (this bulk will cook down). You may also use individual crocks.
- Spoon on Crumble Topping, spreading over surface evenly; gently pat into place. Dip brush in egg white and dab onto Crumble, repeating as needed; it's OK if entire surface is not dabbed.
- Place plate or crocks on baking sheet to catch any drips. Bake in lower part of oven at 375 degrees until well-browned and bubbly, about 50 minutes. Test tenderness by piercing apples with toothpick or tip of paring knife; apples should be tender but not soft.
- Serve warm with vanilla ice cream. (Can be baked in advance, completely cooled, covered in foil and refrigerated for 2 days, or frozen up to 1 month, wrapped airtight after frozen solid. Let come to room temperature, unwrapped, before reheating. To reheat, bake uncovered in 325-degree oven for 20 minutes.)
Notes
This recipe yields 8 to 10 servings.
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner
Nutrition Information
Serving size: each, without ice cream Calories: 234 Fat: 10 g Carbohydrates: 38 g Sodium: 89 mg Fiber: 0.65 g Protein: 2 g Cholesterol: 16 mg
