Crumble Topped Apple Pie
crumbly tart and delicious! When I make this recipe I usually don't bother to use a crust because it tastes so good as just a crisp as well.
- Ready In:
- 1⁄2 cup white sugar
- 3⁄4 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 5 large granny smith apples
- 1 unbaked pie shell
- 3⁄4 cup brown sugar
- 3⁄4 cup sifted flour
- 1⁄3 cup butter
- Preheat oven to 400.
- Mix white sugar, cinnamon and salt in mixing bowl.
- Peel and thinly slice 5 granny smith apples.
- Combine apples with sugar mixture.
- Arrange in pie shell.
- Blend brown sugar and flour in bowl.
- Cut in butter with two butter knifes or a pastry cutter until crumbly.
- Sprinkle over apples.
- Bake on bottom shelf for 35 minutes or until apples are tender.
- Serve with vanilla ice cream.
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This makes a good, one-crust apple pie. I baked it as recommended and it got a little too brown on top......you might want to keep an eye on it five minutes before cooking time is up. I recommend baking it on a cookie sheet or pizza pan (which I did) and lining the pan with aluminum foil to catch any spillover (which I forgot to do). Five apples made a full pie and some of the topping spilled over. Made for My-3-Chefs-June 2012.