First sign of Fall temperatures and all I want to do is pick fresh apples to make yummy desserts. This weekend we made Apple Crunch!
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.
This recipe call for sautéing the apples first with a little bit of water, granulated sugar, whole cloves and sticks of cinnamon. To make it easy, I use this apple corer and slicer to get the apples started. I then peel and cut each slice in half.
The kitchen starts to warm up and the smells are divine! The apples soak in the flavors as they soften and then as they are cool in the refrigerator while you make the topping. They do shrink as you cook them so be sure to but at least 4 apples (3 lbs) or one more to fill your baking dish.
Nothing is better with apples then sugar and spice!
The topping is a mix of sugar and spices with flour and butter. You have to get in with your hands to crumble it together for the right consistency.
Layer the apples and their juices into a baking dish. Cover completely with the crumbled mix and pop into the oven. After about 30 minutes it starts to bubble and I move it to the top rack to brown the top. I took it out a little early this time, but it was still to die for!
Don’t forget the Vanilla ice cream.. I had to go back to the store to get it! You don’t need it.. but it really is a nice addition!
It was so good.. I did not miss my chocolate..
Looking for another apple dessert? Try these individual apple tarts.. YUM!
- 3 lbs. cooking apples or approx. 4 apples (pink lady, honey-crisp or mutsu) peeled, cored and sliced ( I use this apple slice cutter and corer)
- 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
Vanilla Ice Cream
- Preheat oven to 350℉
- Place apple slices, ⅔ cup sugar, water, cloves and cinnamon in a sauté 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 medium mixing bowl. Cut the butter into 1 inch slices and mix into flour mixture. Combine with your fingers or pasty cutter to resemble cornmeal. Add the ¼ cup granulated sugar and ¼ cup light brown sugar.
- 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.
- Move the baking dish to the top rack of the oven and turn on High for a few minutes to really brown the topping. Watch so it doesn’t burn.
- Serve at room temperature with a side of vanilla ice cream.
The Apples shrink down when cooking – so err on the side of more than less.
Keywords: Apple Crunch, Apple Crisp, Apples, Apple Dessert, Baked Apples, Crumb topping, Crunch Topping. Easy, Fall Dessert, Kid Friendly