Apple Pie Weather

It’s a great time of year for baking for friends and family. Make this easy and delicious Apple Pie Crumble with a combination of apples either picked from your tree, your neighbor’s tree or the local farmer’s market!  Honey Crisp Apples, Pippin and Granny Smith all have that tart-sweet flavor profile that blends well together when baked in a pie.

Serve warm with a generous scoop of Vanilla or Caramel Pecan ice cream.

Apple Pie Crumble
1 pie crust –

6          large apples, rinsed, peeled and sliced thin.
1/4       cup Port wine
3          tablespoons sugar
1          teaspoon cinnamon


1/2    cup all-purpose flour
1/2    cup rolled oats
1/2    cup brown sugar, packed
1         teaspoon cinnamon
1/2    teaspoon sea salt
1/4    cup butter, cut into fourths

Preheat oven to 350*F.

Line a round 9-inch baking pan with the pie crust. Prick with a fork. Bake it empty for 8 minutes.  KITCHEN TIP: The tart dough on page 43 of our Cooking Dinner Cookbook makes a great crust.  You just need 1/2 the batch.

Place sliced apples in a large bowl. Sprinkle with port, sugar and cinnamon and toss to mix. Layer slices in the bottom of the crust.

Stir together flour, whole wheat pastry flour, oats, brown sugar, cinnamon and salt in a medium bowl. Add butter and “cut in” with 2 knives or a pastry blender until it is crumbly and the butter pieces are the size of peas. (Alternatively, use a food processor fitted with a steel blade.)

Spread topping evenly over apples. Bake for 45 to 50 minutes until top is light brown and the apples are tender when pricked with a fork.

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