It is a tradition in
our family that on your birthday, you get to pick the meal.
You can request any
meal and dessert combo that your little heart desires and Mom always makes sure
it is delivered.
Every year, instead of
asking for birthday cake I would ask for birthday pie.
Usually strawberry,
but I would also settle for a good apple.
So I shouldn’t have
been that surprised when my brother requested this dish for his birthday dinner
this year.
This was an awesome
alternative to the classic apple pie. It was the perfect birthday treat. And it
was just as good the next day for breakfast.
Yes, there are perks
to being an adult.
You will need…
For the Crumble:
1 cup all-purpose
flour
½ cup old-fashioned
rolled oats
½ cup packed light
brown sugar
½ cup granulated sugar
¼ teaspoon salt
1 stick (8
tablespoons) cold butter, cut into small pieces
For the Filling
2 tablespoons butter
2 pounds Granny Smith
apples, peeled, cored and thinly sliced
¾ cup sugar
¼ cup all-purpose
flour
2 teaspoons cinnamon
½ lemon, juiced
Start by whisking
together the flour, oats, sugars and salt in a large bowl.
Add in the butter and
work it in with your fingertips until the mixture looks like coarse meal.
Making sure that there are no butter pieces bitter than a large pea.
Refrigerate for 30
minutes.
Preheating your oven
to 375 degrees F.
Then, in a large
skillet melt 1 tablespoon of butter.
When the butter has
melted, add in half the apples and brown for 1 minute.
Stir in half of the
sugar and cook, stirring often, until the apples start to turn golden brown.
About 3 minutes.
Stir in half of the
flour and half the cinnamon and cook until the mixture has thickened. Stirring
often for about 2 more minutes.
Pour the apples into a
9 x 13 inch baking dish and then repeat cooking the apples.
Pour the second batch
of apples into the pan and drizzle them with the juice of the lemon.
Top the apples with
the crumble topping and place in the preheated oven.
Cook on the middle
rack of the oven, rotating halfway through, until the top is golden brown and
the fruit juices bubble up around the edges. About 35 minutes.
Serve hot with a scoop
of your favorite vanilla ice cream.
Love and Beer Floats
Angela
Apple Cinnamon Crisp
For the Crumble:
1 cup all-purpose
flour
½ cup old-fashioned
rolled oats
½ cup packed light
brown sugar
½ cup granulated sugar
¼ teaspoon salt
1 stick (8
tablespoons) cold butter, cut into small pieces
For the Filling
2 tablespoons butter
2 pounds Granny Smith
apples, peeled, cored and thinly sliced
¾ cup sugar
¼ cup all-purpose
flour
2 teaspoons cinnamon
½ lemon, juiced
Start by whisking
together the flour, oats, sugars and salt in a large bowl. Add in the butter
and work it in with your fingertips until the mixture looks like coarse meal.
Making sure that there are no butter pieces bitter than a large pea.
Refrigerate for 30
minutes.
Preheating your oven
to 375 degrees F.
Then, in a large
skillet melt 1 tablespoon of butter.
When the butter has
melted, add in half the apples and brown for 1 minute.
Stir in half of the
sugar and cook, stirring often, until the apples start to turn golden brown.
About 3 minutes.
Stir in half of the
flour and half the cinnamon and cook until the mixture has thickened. Stirring
often for about 2 more minutes.
Pour the apples into a
9 x 13 inch baking dish and then repeat cooking the apples.
Pour the second batch
of apples into the pan and drizzle them with the juice of the lemon.
Top the apples with
the crumble topping and place in the preheated oven.
Cook on the middle
rack of the oven, rotating halfway through, until the top is golden brown and
the fruit juices bubble up around the edges. About 35 minutes.
Serve hot with a scoop
of your favorite vanilla ice cream.
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