Apple Pie With Oatmeal Crumble Topping

Submitted by IHeartBobert

"I was toying around with recipes and I mix and matched untill it satisfied my picky hubby and daughter x3. Hope you love it as much as they do."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Yields: 1 pie

ingredients

• Filling

• 1⁄2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1⁄2 cup white sugar
• 1⁄2 cup packed brown sugar
• 1⁄4 cup water
• 8 apples, peeled, cored and sliced
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 1 tablespoon vanilla extract

• Oatmeal Crumble Topping

• 1 cup all-purpose flour
• 1⁄2 cup rolled oats
• 1 cup sugar
• 2⁄3 cup firmly packed light brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup cold unsalted butter

directions

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
3. Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
4. Bake for 30 mins at 400°F Now for the crumble topping.
5. I actually ganked this crumble topping from ratherbeswimmin <3~. Add flour, sugar, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix. Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs. Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs.
6. Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

Reviews

[shellym80]

soooo good, im not an apple pie fan, my husband is, I made this and its delicious!! reminds me of the cracker barrels apple dunpling, I served it with vanilla ice cream, and when i made it I used a deep dish pie plate.. I made it with the amount of spices used in recipie my hubby likes it that way , will make again, and I never use a recipie for my pie as I am an advanced baker and have been making apple pies for 22 yrs, scince I was 10..they were my pepe's favorite and he would have loved this, I highly recommend it, only issue is it does make a lot of crumble topping, but it's oh so good!!

 

[culpees]

This pie is very heavy on seasoning. It's very rich. Even with the halfed cinnamon, it' too much. I would consider going without the ginger and nutmeg on my next round. And 8 apples is enough for two pies. I ended up doubling the recipe due to the apple excess.

 

[Anya1321]

I used the crumb topping with some revisions. Less of the sugar & flour. Added toasted coconut. Delicious! I actually used 9 large apples & it was enough for a deep dish, 9" pie. 8 would NOT have been enough.

 

[Nicole T.]

This pie is extreeeeeemely sweet, and I even cut out some of the sugar. You can not even taste the apples - just sweet and the spices. Cut the sugar by at least a third, cut some of the flour from the crumble and add more oats. We liked the spices.

 

[Chef PotPie]

I like pies; my husband likes crisps. This is the BEST of both worlds. I cut way down on the spices, though. We wouldn't have liked it the way it was written, as the spice would have overpowered the apple flavor. I used 1/2 teaspoon each of nutmeg, ginger, and cinnamon, and 1 teaspoon of vanilla with Granny Smith apples. It was perfect for us. The sauce was a wonderful caramel, and at first I thought there was too much of the crumble mixture. It was a very generous amount, but was it ever yummy! You've made an apple pie lover of me, much to my husband's delight, as it is his favorite and now he'll get it more often! This recipe is a keeper. Made for PAC Spring 2012. Thanks for ganking and thanks for posting! YUM