Warm Granny Apple Crumble

By Master Chef on November 9th, 2018 · In Baked Goods, Desserts, DOTD, Fruits, Herbs and Spices, Pies and Tarts, Puddings, Puddings, Regional and Ethnic, Techniques

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

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

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

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

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