Description

An Apple Crisp, Apple Crumble and an Apple Cobbler are all similar, but do have a few differences. This is my version of a Crumble/Crisp and Cobbler all combined.

Ingredients

Filling: 4 large apples (2½ - 3 lbs) of your favorite of apples 3 tablespoons melted butter 2 tablespoons AP flour 1 tablespoon lemon juice 1 teaspoon vanilla extract ¼ cup white sugar (or light brown sugar if you prefer) ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Crumble topping: ¼ cup (½ stick) softened butter ½ cup AP flour 1 cup packed dark brown sugar 1 cup finely chopped pecans

Instructions

Pre-heated 375 degree oven Filling: Peel, core and slice the apples. Put the sliced apples in a large bowl and sprinkle apples with lemon juice and toss to coat and set aside. In a small bowl stir together the melted butter and flour until smooth, add the lemon juice, milk, cinnamon and nutmeg and stir to combine. Add the brown sugar and stir to combine, pour over apples and toss to coat and set aside. Crumble topping: In a medium bowl add the ¼ cup butter and ½ cup AP flour mix by hand or electric mixer till coarse. Add the cup of dark brown sugar and mix till everything comes together. Add the cup of pecans and incorporate. Lightly butter the bottom and sides of an 8x8 or 8x9 (9x9 is the ideal size) baking pan, add apples (Filling), sprinkle Crumble topping evenly over the apples. Bake in a 375 degree oven for 35-45 minutes or until apples are desired tenderness and top is golden brown and set. If after 35 minutes your apples have not reached your desired tenderness, cover the top with foil to prevent over browning.

Serves

6 - 8

Additional Comments

Cooking time will depend on the size and depth of the baking pan. The baking pan I used was an 8x8 but it flared up to the top which made the middle layer more dense and the cooking time was about 42 minutes. If after 35 minutes your apples have not reached your desired tenderness, cover the top with foil to prevent over browning.

Apple Crisp