Yield: enough for 6-8 people
“Back to Baking”, pp. 125
This is the second dessert of the Thanksgiving weekend. I made this mostly for my sisters, who adore apple crumble. This dessert is very easy to do, which is a big plus. It is also one of those desserts that tastes way better than it looks. When the crumble came out of the oven I was quite surprised as I found that it wasn’t very appetizing. Frankly, I didn’t think it looked very good. Nonetheless, I offered it to my sisters and they were adamant that it is excellent and one of the best desserts I have ever made. Doubtful, I had a piece myself and was happily surprised. Apple crumble + cookie… who would’ve thought (well Anna, obviously!) ? It was delicious!! It is hard to explain, I guess it’s just something you have to try yourself. I can at least tell you that if you like apple crumble and you like cookies, you will love this. Truly a great combination.
- 6 cups peeled and sliced apples (about 5 apples) such as Granny Smith, Cortland, etc.
- 3 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 recipe Basic Brown Sugar Cookie Dough
- Preheat the oven to 350°F.
- Toss the apples with the brown sugar and 1/2 teaspoon of the cinnamon. Spread them in an 8-cup baking dish.
- Prepare the cookie dough recipe and stir in the additional 1/2 teaspoon of ground cinnamon into the dough.
- Crumble the pieces of the cookie dough over the apples, making sure to leave gaps here and there to leave room for the dough to expand.
- Bake the crumble for 35-40 minutes, until the top of the crumble has become a golden color and the bottom is cooked. Let the crumble cool for 15 minutes before serving.