I serve it warm with creamy, vanilla ice cream or just sprinkle it with powdered sugar and serve it on its own.
We had a few friends around for lunch today. I made a big pot of scallop chowder, which we served with some whole grain bread and Picpoul de Pinet white wine, followed by this apple crunch.
It was a delicious autumn meal!
Apple Crunch
serves 6
2 pounds tart cooking apples, such as Granny Smith
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
1/2 cup flour
1/4 cup sugar
3 tablespoons butter
1 teaspoon vanilla
Pre-heat oven to 350 degrees F.
In a large bowl mix the sugar and cinnamon, nutmeg and cloves together.
Peel, core and thinly slice the apples.
Place apples in the bowl with sugar and spices and mix so all the apples are coated well.
Spoon into round pie plate or square baking pan.
In another bowl, mix the flour and sugar together then add the butter, cut into small bits, and the vanilla.
Using your fingers, combine the mixture so the butter is combined with the dry ingredients.
Spoon on top to evenly cover the apples.
Bake for 1 hour, until apples are soft and cooked through and top is golden.
If serving without ice cream, sprinkle a couple of tablespoons of powdered sugar on top.
the finished apple crunch
See article.
