I love chocolate and it is my first choice for dessert, but there are those rare times that I want something different. This weekend was one of those times, I wanted to channel Fall with a warm apple dessert. I decided to make a variation of apple crumble and made apple crunch. By cooking the apples first with whole cloves and sticks of cinnamon, then chilling it while preparing the topping, the apples soak in the flavors and you can really taste them. It is a delicious dessert and we enjoyed it with a big scoop of vanilla ice cream! It was so good.. I did not miss my chocolate..Print
- 3 lbs. cooking apples (pink lady, honeycrisp or mutsu) peeled, cored and sliced
- ⅔ cup plus ½ cup granulated sugar
- ½ cup water
- 6 whole cloves
- 2 cinnamon sticks
- 1 stick (4 oz) unsalted butter, softened
- 1 ½ cups flour, sifted
- pinch baking soda
- 2 tablespoons ground ginger
- ¼ cup light brown sugar
- place apple slices, ⅔ cup sugar, water, cloves and cinnamon in a saute pan. Cook over medium heat until the apples are soft. Remove from heat. Cool, cover and refrigerate.
- Combine flour, baking soda, and ground ginger in a bowl. Cut the butter into 1 inch slices and mix into flour mixture. Combine with your fingers to resemble cornmeal. Add the ¼ cup granulated sugar and ¼ cup light brown sugar.
- Preheat oven to 350℉
- Remove apples from the refrigerator and take out the cloves and cinnamon stick. Layer the apples into the bottom of a 1 ½ quart ovenproof dish. Pour any liquid from the apples over them. Smooth gently but do not pack tight. Spread the topping evenly over the apples. Do not press it down.
- Bake for 30-40 minutes until bubbly and the top has browned.
- Serve at room temperature with a side of vanilla ice cream.