Hey there everyone! It's Liana here, and I've got a great post for you tonight! I'm taking a break from our regular families/engagements/weddings to share a new recipe I found! Recently the weather in St. Louis has been fantastic, so I've been going out to a local apple farm to pick my own apples! Last week I made up a couple of different desserts, and I wanted to continue that streak this week!
I've been a follower of King Arthur Flour for a while now, and they post some great recipes and inspiration! The most recent recipe I found was Apple Crumble Slab Pie, and I wanted to make it a little bit easier on myself to make!
The recipe calls for a homemade crust, but I switched that up! Instead, I bought two packages of pre-made sugar cookies (the pre-shaped ones!) and flattened those out to make the crust! Other than that, I followed the recipe to a T! I used a mix of Golden Delicious, Empire, and Jonathan apples for the filling. The recipe does call for Apple Pie Spice, a product that King Arthur sells, but there's a hack to that as well. It's really just a teaspoon of cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon allspice. I used Vietnamese Cinnamon from Penzey Spices, which is 'apparently' the highest quality cinnamon you can purchase! (I used quotes because I don't necessarily know, I don't go around tasting cinnamon all day haha!)
- 8 cups peeled, cored, and sliced apples; from about 3 1/4 pounds whole apples
- 2 tablespoons lemon juice
- 2 tablespoons Instant ClearJel or King Arthur Unbleached All-Purpose Flour
- 3/4 cup sugar
- 2 teaspoons Apple Pie Spice
- 1/4 teaspoon salt
- 1/4 cup boiled cider; or frozen apple juice concentrate, thawed*
- 2 tablespoons melted butter
- *Boiled cider will yield much better flavor; but if you don't have it, use the concentrate.
For the apples, I have a great tool to help peel and core the apples in a snap! I purchased it off of Amazon a couple of years ago, and am just now getting it's worth! (To be fair it's only $16 or so!)
- To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.
- In a small bowl, whisk together the Instant Clearjel or flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.
- 1 1/2 cups old-fashioned rolled oats
- 1 cup light brown sugar
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons Apple Pie Spice
- 1/2 teaspoon salt
- 7/8 cup (14 tablespoons) cold unsalted butter, diced into 1/2" pieces
- To make the crumble: Stir together the oats, sugar, flour, spice, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.
- Spoon the filling into the chilled crust, then top with the crumble.
- Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.
- Transfer the pie to a rack to cool; it will hold together better if you let it cool completely before serving. (Though honestly, who'll really take offense if you serve them a warm, slightly messy piece of pie?)
GUYS. THERE'S SO MUCH BUTTER. PAULA DEEN APPROVES. (I would imagine anyway..)
I baked this for 55 minutes, mainly because I was afraid the cookies might burn if I baked it any longer. I let it cool for about an hour, and then I just had to dig on in!
IT'S DELICIOUS. OMG. It's better than I expected it to be! I really encourage you all to try this recipe out! You won't regret it!