Baked Apple Cruch
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds tart apples, peeled, cored and sliced ¼-inch thick
- ½cup sugar
- 1teaspoon cinnamon
- ½teaspoon nutmeg
- ½teaspoon ground cloves
- ½cup flour
- 4tablespoons sugar
- 3tablespoons butter
- 1teaspoon vanilla extract
- Confectioners' sugar for garnish
For the Filling
For the Crunch
Nutritional analysis per serving (6 servings)
287 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 5 grams dietary fiber; 42 grams sugars; 2 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the filling, combine the apples, sugar, cinnamon, nutmeg and cloves in a large bowl. Stir to coat the apples. Spoon the mixture into an 8- to 9-inch pie plate and set aside.
- Step 2
Preheat oven to 350 degrees.
- Step 3
To make the crunch, combine flour, sugar, butter and vanilla in a medium-size bowl. Work mixture between fingers and drop crumbs on top of apple filling.
- Step 4
Bake for one hour, or until topping is a light gold. Allow to cool slightly, sprinkle with confectioners' sugar and serve.
Private Notes
Comments
This is a great recipe and very easy. I use it with some apples that had gotten too old for eating and it came out great. I go a little lighter on the sugar because it’s quite sweet. Especially with very ripe apples. Excellent with some fresh made whip cream. I make it in a glass pie plate in the toaster oven.
This is delicious and very easy. I made it with some apples I had been sitting around for a while and weren’t great for eating anymore. Depending on how sweet you like it you can probably go a little less with the sugar. Delicious with whipped cream or vanilla ice cream.
This Apple Crunch was super easy, relatively quick, and had a consistent, no-fail result. I used dark brown sugar with Granny Smith apples which gave it nice a sweet/tart tang. I wasn't able to achieve the crunch, though. Still--delicious!