Apple Crisp Crumble

Thursday, November 14, 2013

Looking for a fairly quick fall dessert, especially one that, when done, comes out steaming hot and scrumptious? Monday, I made that kind of dessert, and as a person who typically does not eat the desserts she cooks, I wowed myself and have been eating this all week. Because I enjoyed it so much, I wanted to share it with all of you. It's a combination of all things tasty....apples, sugar, oats, and a flaky crust. What's not to love about that? But be warned...there's a whole lot of butter! 

Apple Crisp Crumble Recipe
  • What You'll Need
    • For the Crust
      • 2 1/2 cups all-purpose flour
      • 1 tsp salt
      • 1 tsp sugar
      • 2 sticks of chilled, salted butter cut into small cubes
      • 1/2 - 3/4 cups ice-cold water
    • For the Crisp Crumble Topping
      • 1 cup brown sugar
      • 1/2 cup old-fashioned oats
      • 1/2 cup all-purpose flour
      • 1 stick of chilled, salted butter cut into small cubes
    • For the Apple Filling
    • 1/2 cup sugar
    • 1tbsp all-purpose flour
    • 1 1/2 tsp apple pie spice
    • 1/8 tsp salt
    • 5-6 apples (if you want a thicker filling, then use more apples)
  • What You'll Do
    • For the Crust
        • In a bowl combine the flour, salt, and sugar. Add the butter cubes to the mixture and with pastry blender or your hands, combine the butter and dry ingredients until it resembles coarse meal. A food processor can also be used. 
        • Next add the ice water. More may be needed if the mixture is still crumbly. Add a little more at a time until the dough sticks together, without being too gummy/sticky. 
        • Lastly, round and flatten the dough into a disk. Using a large piece of saran wrap, wrap the dough disk and put it in the fridge for at least an hour.
        • After the hour has passed, spread all-purpose flour on the counter and roll the dough out to about 1/4 inch thickness. Place it in a 9x13 inch baking dish and cut off the excess/over-hanging edges. Crimp the edges of the dough with your fingers, around all sides.
      • For the Crisp Crumble Topping
        • In a bowl combine the brown sugar, old-fashioned oats, and flour. Next, just as with the crust, course the cubed butter into the mixture until the entire mixture is crumbly. Set aside.
      • For the Apple Filling
        • Slice the apples, removing the peel. For me, I like thin apples in desserts, so I sliced them accordingly. Leave on the cutting board and combine the sugar, flour, apple pie spice, and salt in a bowl. Then add in the apples, mixing well.
        • Put the apples in the pie shell that has been placed in the 9x13 baking dish. Then add the crisp crumble topping, pressing it down some so that it will stick to the apples. 
        • Place the dessert in an oven set at 375° for 45 to 50 minutes. 
        • If not eating right away, let it cool completely then cover with a lid/tin foil and store in the fridge. To reheat the dessert, turn the oven to warm and place the apple crisp crumble in for about 30 minutes.
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