Prep 25 mins
Cook 25 mins
- pastry dough, to fit an 8-inch pie pan
- 4 medium granny smith apples or 4 medium Red Delicious apples, peeled,cored,and coarsely chopped
- 3⁄4 cup sugar, plus
- 1 tablespoon sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- Preheat the oven to 350°F.
- Line an 8-inch pie pan or heatproof baking dish with the pie dough; prick the dough with the tines of a fork.
- In a bowl, mix together the apples, ¼ cup of the sugar, and ¼ teaspoon of the cinnamon.
- In a second bowl, mix together the flour, ½ cup of the sugar, and the unsalted butter; work these ingredients together with a fork until you have a crumbly mixture.
- Fill the pie crust with the apple mixture and smooth over the surface.
- Spoon the crumble over the apple mixture so that the apples are completely covered.
- Sprinkle the remaining tablespoon of sugar and ¼ teaspoon of cinnamon over the crumble.
- Bake for 25 minutes.
i made a big mess. next time will use a bigger pie plate or a 9" round cake pan. once the apples were prepped it came together really quickly. this is my first attempt at apple crumble. i didn't realize most don't have a bottom crust like i remember from when i was a kid. i messed up and added cinnamon to the crumble topping and forgot to prick the pastry. at 20 min it wasn't cooked at all. gave it another 20 and the apples were still raw. turned the heat up to 375 and cooked another 50 min before i declared it done. also had to put a cookie sheet underneath to catch spills. i would image peaches would cook much faster. really tasty and easy but use a bigger pan and apples don't cook in 25 min, try at least an hour to an hour and a half
Very easy to make and tastes great - i used tinned peaches for a variation.