Warm Granny Apple Crumble Recipe - Cooking Index
Warm Granny Apple Crumble Recipe - Cooking Index
| Crumble Topping | ||
| 1/2 cup | 31g / 1.1oz | Flour |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 1/4 cup | 40g / 1.4oz | Light brown sugar - (packed) |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1 | Salt | |
| 5 tablespoons | 75ml | Room temperature butter - in small pieces |
| 1/2 cup | 118ml | Pecan pieces |
| Assembly | ||
| 6 | Granny Smith apples - peeled, cored, (large) | |
| And thinly sliced - (abt 2 1/4 lbs) | ||
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1 | Egg white - whisked until frothy | |
| Vanilla ice cream - for serving |
Combine flour, granulated sugar, brown sugar, cinnamon and salt in bowl of food processor. Add butter and pecans. Pulse until dough clumps together unevenly, 8 to 10 pulses. Transfer to plate and refrigerate while preparing apples.
Put apples in large bowl. Combine sugar and cinnamon. Add to apples and toss until uniformly coated. Transfer to 4-cup-capacity ceramic, glass or terra cotta pie plate, tucking slices together and mounding in center (this bulk will cook down).
Spoon on Crumble Topping, spreading over surface evenly; gently pat into place. Dip brush in egg white and dab onto Crumble, repeating as needed; it's OK if entire surface is not dabbed.
Place plate on baking sheet to catch any drips. Bake in lower part of oven at 375 degrees until well-browned and bubbly, about 50 minutes. Test tenderness by piercing apples with toothpick or tip of paring knife; apples should be tender but not soft.
Serve warm with vanilla ice cream. (Can be baked in advance, completely cooled, covered in foil and refrigerated for 2 days, or frozen up to 1 month, wrapped airtight after frozen solid. Let come to room temperature, unwrapped, before reheating. To reheat, bake uncovered in 325-degree oven for 20 minutes.)
This recipe yields 8 to 10 servings.
Each of 10 servings, without ice cream: 234 calories; 89 mg sodium; 16 mg cholesterol; 10 grams fat; 38 grams carbohydrates; 2 grams protein; 0.65 gram fiber.
Source:
The Los Angeles Times, 11-21-1999
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