Recipe by Kim in North York Canada
Very easy and tasty. Source is Chatelaines Adventures in Cooking 1968. My book is getting covered in a variety of sauces. One of the best cook books I have ever found. Use your favorite pastry recipe.
Top Review by Sydney Mike
Got lazy making this recipe & DIDN'T use any pastry, so it ended up more like a cobbler, I suppose! BUT, the taste was there, & that's what counts! Used my ol' standby, Granny Smiths! Baked it from the start at 350 degrees F & the apples were tender in just a little over half an hour! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
- 946.36 ml apples, peeled and sliced
- 9.85 ml lemon juice
- 118.29 ml brown sugar, firmly packed
- 78.07 ml all-purpose flour, sifted
- 59.14 ml butter
- 1.23 ml cinnamon
Directions See How It's Made
- Line 9 inch pie plate. Arrange apples in pastry, and sprinkle with lemon juice.
- Make crumble topping by blending sugar, flour, butter, and cinnamon together until fat is well distributed. Sprinkle over apples.
- Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake until apples are tender, about 20 minutes.