November 24, 2014
This is part of our Apple Day tradition. Since my husband doesn’t like pie crust, we use a crumble top. It’s way better than crust for the top anyway.
We think you’ll find it to be a fav too!
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Blue Ribbon Crumble Top Apple Pie
Ingredients
Scale
- 1 Pie Crust (I use the Barefoot Contessa’s recipe)
- 5 cups tart apples, such as Granny Smith or Jonagold, peeled, cored, and sliced
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1/4c. + 1 tbsp. flour
- 3/4 tsp. cinnamon
- 1/4 tsp. all spice (optional)
- 1/4 tsp. cloves (optional)
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1/2 c. flour
- 1/2 c. rolled oats, can blend if you like a finer texture
- 7 tbsp. butter
Instructions
- Preheat oven to 350 degrees.
- Mix apple slices with 1/4 c. + 1 tbsp. flour, 1/4 c. sugar, 1/4 c. brown sugar, and the spices.
- After well coated, disperse evenly in the pie shell.
- Mix the rest of the sugars, the flour, and the oats, and cut in the butter (or process in a food processor).
- Sprinkle over the top of the pie.
- Bake for roughly 1 hour, or until the top is browned, and the apples are bubbly. Watch carefully toward the end so it doesn’t burn.
- Enjoy!
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