Sunday, September 23, 2012

Apple Pie Crumble

Some things in life don't turn out as expected- baking included.  I was really excited for this twist on apple pie, but the recipe turned out more like an apple pie crumble.  With a tangy bite from the granny smith apples combined with a buttery crust and crumble topping, this recipe came out as delicious as I thought it would be...just in a different form.

Apple Pie Crumble
adapted from Butter


Shortbread crust
3/4 cup powdered sugar

2 1/4 cups flour
1 cup + 2 Tbsp unsalted butter, softened
pinch of salt

Apple filling
8 Granny Smith apples

1/4 cup sugar
1 tsp cinnamon
2 Tbsp water
1 Tbsp cornstarch

Almond crumble
1 1/2 cups flour
1/2 cup almond meal
1 cup + 1 Tbsp cold unsalted butter, cubed
1/4 cup brown sugar
pinch of salt


Preheat the oven to 350 degrees F and line a 9x13 pan with parchment paper.


Peel, core, and chop the apples into 1/2 inch cubes.  Combine the apples, sugar, cinnamon, and water in a large pot.  Cook over low heat for 20-25 minutes, stirring occasionally.  The apples should be soft, but still hold their shape.  Drain the juice from the apples into a bowl and stir in the cornstarch until it dissolves and return the mixture to the apples.  Mix to combine and set aside to cool.

Sift the powdered sugar into the bowl of a stand mixer. Add the flour and salt.  With the paddle attachment, mix on a low speed to combine.  Add the butter and mix on a low speed just until a dough forms.  Put the dough in the pan and press it evenly into the base and up the sides. This will take some time, but keep at it.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust about 25 – 35 minutes, until it evenly colors to a golden brown.  I had some trouble here when I lifted the parchment paper and some of the crust came off with it.  I put it back in the oven for a few more minutes to brown more.  Remove from the oven and reserve until you are ready.

Mix the flour, almond meal, butter, sugar and salt together using an electric mixer fitted with a paddle attachment, on a low speed for 4-5 minutes, until a buttery dough forms.

Spread the apple filling evenly in the crust. Take pieces of the crumble and spread over the apples.  Bake for 30 – 40 minutes, until golden brown. Allow to cool before cutting and serving.

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