Crumble Top Apple Pie

Original post: October 17, 2013

Today is a day worthy of a minor celebration. People are working. Paychecks will be received. My friends and neighbors breath a collected sigh of relief as things return, somewhat, to normal. Thank goodness!

To celebrate getting back to normal, I think we should all have a nice piece of pie! It’s Honey Crisp Apple time! As great as they are for just plain old eating, they also happen to be quite wonderful for baking! I expect some of you are a little horrified that I would take this precious apple variety and use it for baking. It’s available for such a short time. But requests were made. Eyelashes were batted. It was all I had to work with. Please forgive the extravagance.

Crumble Top Apple Pie
1 prepared pie crust – if using refrigerator crust, you only need one piece. I used a shortbread crust.
3 big apples, peeled, cored and sliced – I used Honey Crisp. Pure Heaven.
3 ounces each (combined 3/4 cup) flour and oats – I used half white and half wheat flour.
1/2 cup brown sugar
all spice
6 tbsp melted butter

1. Place the apple slices in the prepared crust.
2. Combine all the other ingredients, except the butter. Use your own discretion with the vanilla and the spices. I probably used about a half teaspoon of the vanilla and cinnamon and slightly less all spice.
3. Add the butter. You will have a lumpy, buttery glob of yummy goo.
4. Spread (?) over the apple slices. You can drop it by the spoonful and mush it around or just dump the whole bowl over it and spread it with a big spoon.
5. Bake at 375 for 35 minutes or until the topping is nice and brown.

Serve. Relish the admiration.



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