Recipe Index

Ingredients

• 6 1/2 tbsp salted butter, chilled and diced (1/2 tbsp reserved to grease the dish)
• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar, for the topping
• 1/4 tsp salt, for the topping
• 1 tsp pumpkin pie spice (or apple pie spice)
• 5 medium Granny Smith apples, cored and sliced
• 1/3 cup light brown sugar, packed, for the filling
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/8 tsp salt, for the filling
• 2 tbsp lemon juice

Method

1. Heat the oven to 350°F. Grease a 9-inch pie dish or similar baking dish with the reserved 1/2 tbsp butter.
2. Make the topping: combine the flour, 1/3 cup brown sugar, 1/4 tsp salt and pumpkin pie spice in a bowl. Work in the remaining 6 tbsp chilled diced butter with your fingers or a pastry cutter until the mixture forms pea-sized crumbs. Refrigerate while you prepare the apples.
3. Slice the cored apples about ¼ in thick — peeling is optional — and put them in a large bowl.
4. Add the 1/3 cup packed brown sugar, cornstarch, cinnamon, ginger, 1/8 tsp salt and lemon juice. Toss until the apples are evenly coated.
5. Tip the apples and all their juices into the prepared dish and level them out.
6. Scatter the chilled crumb topping evenly over the apples, covering them completely.
7. Bake for 40 to 45 minutes until the topping is golden brown and the filling bubbles thickly at the edges.
8. Cool for at least 15 minutes before serving, warm, on its own or with cream or ice cream.

Prep: 20 min · Cook: 45 min · Total: 65 min

Nutrition (per serving, where published)