MADE WITH LOVE
Not many know this, but baking is one of my all-time favourite hobbies!
In fact, some of my fondest childhood memories are from the times I spent baking with one of my favourite aunts.
We tried a new recipe this week, and although I have undoubtedly grown into the queen of healthy substitutions (hello, protein pancakes and almond butter cookies), there is something so satisfying about baking a full blown buttery apple crumble.
If you're looking for something fun and family-oriented to try this weekend - put on your chef hat, and let me know how it goes!
Shared the recipe below.
INGREDIENTS
Crumble Topping
1 1/4 cup all-purpose flour (fluff flour with spoon & then spoon into measuring cup)
2/3 cup (146g) packed brown sugar (light/golden)
1 tsp cinnamon
1/4 tsp salt
1/2 cup (8 tbsp or 115g) unsalted butter, melted & cooled
Pie Filling:
2 Tbsp Unsalted Butter
3lbs apples (weigh before peeling & coring), thinly sliced
1/2 cup brown sugar, packed (light/golden)
1/4 cup granulated sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/3 tsp allspice
1/8 tsp cardamom (optional)
1/8 tsp salt
1 tsp vanilla extract
2 tsp lemon juice
1 tbsp cornstarch
Pie Dough
1 3/4 cups (228g) all purpose flour
1/2 tsp Kosher salt (or salt of choice)
1 tsp granulated sugar
1/2 tsp baking powder
1/2 cup (113g) unsalted butter, cubed
3 tbsp whole milk
DIRECTIONS
1. MAKE CRUMBLE
- Melt the butter and let it cool.
*Note: It is important that the butter has cooled. Set aside. - In a medium sized bowl, add the brown sugar, cinnamon, flour and salt. Mix everything together.
- Add the cooled melted butter to the flour mixture and use a fork to gently mix into the mixture.
Keep mixture as large crumbs. Be careful not to over mix - it will turn into a paste if it is over mixed.
2. PIE FILLING
- Juice lemon and set aside.
- Peel and core apples. Slice them into thin slices (~1/8 inch thick). Set aside.
- Measure out the following ingredients and place them into a large bowl - brown sugar, granulated sugar, cinnamon, nutmeg, allspice, cardamom and salt.
Stir to combine. Set aside. - In a small bowl, mix together the flour and cornstarch. Set aside.
- Melt the butter in a large, deep skillet over medium heat. Add the sliced apples into the skillet and toss well to coat them in butter.
Then sprinkle in the brown sugar and spice mixture and stir gently to fully combine. Reduce the heat to medium-low. Let the apple mixture cook for about 5 minutes, stirring the apples every so often, until the apples are a bit tender and the mixture is fragrant. - Stir in the vanilla extract and lemon juice.
- Sprinkle in the flour/cornstarch mixture and mix well to coat. Continue cooking the apple filling for another 3-4 minutes until the flour/cornstarch dissipates and the sauce thickens and develops into a caramel-like consistency that coats the apples.
- Remove skillet from heat and set aside for the filling to cool down to room temperature (will take about 1-2 hours).
3. PIE DOUGH
- Whisk the dry ingredients in a large mixing bowl.
- Heat the butter and milk together in either a 2 cup glass measuring cup or a glass bowl in a microwave on high, in 3 thirty second bursts, stirring in between each, until the butter is melted and the milk is steaming hot - the mixture doesn't need to boil.
- Pour the hot liquid over the flour mixture and stir with a fork until the mixture holds together when squeezed and there are no loose bits of flour left in the bowl.
- Evenly press the dough onto the bottom and up the sides of the pie plate using your fingers.
Decorate the edges with a fork, if you so desire, and brush them with the egg wash.
4. ASSEMBLE THE PIE
- Pour the cooled pie filling into the crust, and use a rubber spatula to pack the apples into the crust.
- Evenly sprinkle the prepared "Big Crumble" topping over the apple pie filling.
- Place the pie on top of a baking sheet (in case the filling bubbles over) before placing in the oven to bake.
5. BAKING PIE
- Preheat oven to 400°F.
- Place pie onto a baking sheet and place into the oven on the lower third rack of the oven, then bake for 20 minutes at 400°F.
- After 20 minutes of baking, reduce the temperature to 375°F and continue to bake for another 40-50 minutes or until the filling is bubbly.
*NOTE: After 20-25 minutes of baking, check on your pie as you may need to cover the crust and crumble with foil to prevent them from burning.
- Let the pie cool down completely at room temperature, about 4 hours before slicing.
(For the best flavour, we recommend letting it sit overnight before cutting.)
