Prep 25 mins
Cook 50 mins
This recipe was published in Quick and Simple magazine and it is a great way to use up apples during the fall season.
- 8 tart apples, peeled, cored and cut into 1/4-inch-thick slices (like Granny Smith)
- 1 lemon, juice and zest of
- 1 cup sugar
- 1⁄2 teaspoon cinnamon
- 1 tablespoon flour
- 3⁄4 cup pecan pieces
- 3⁄4 cup flour
- 2 tablespoons flour
- 3⁄4 cup packed light brown sugar
- 3⁄4 teaspoon salt
- 1 pinch nutmeg
- 1⁄8 teaspoon ground allspice
- 1⁄3 cup unsalted butter, melted and cooled slightly
- Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
- In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
- For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
- Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.
I made this yesterday for thanksgiving. The crumb topping was perfect but the apples turned out very liquidy. Maybe next time I will add more flour. It still tasted good, just needed to serve it with a slotted spoon.