Dutch Apple Crumble Recipes

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

DUTCH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
• Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

DUTCH APPLE CRUMBLE

Steps:

• Mix apple pie filling and the cinnamon/sugar mix together in bowl.
• Pour into a 9 x 13 baking dish.
• In a separate bowl, mix together brown sugar, flour and cinnamon.
• Cut butter into small pieces and add to the flour/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs.
• Sprinkle evenly over the top of the apple mixture.
• Place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp.

DUTCH APPLE CRUMB CAKE

Steps:

• Place apples in a greased 13-by-9-by-2-inch dish sprinkled with 1/4 cup brown sugar and cinnamon.
• In a large mixing bowl, cream butter and remaining brown sugar.
• Add eggs and stir in flour and 1/2 cup walnut.
• Spread over apples.
• Sprinkle with remaining walnuts.
• Bake at 350 degrees for 45 to 55 minutes or until apples are tender.
• Serve warm, with ice cream if desired.

DUTCH OVEN APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine apples and brown sugar in a large Dutch oven.
• Bake for 30 minutes.
• Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
• Bake for 1 hour. Serve.

EASY PENNSYLVANIA DUTCH APPLE COBBLER

Steps:

• Preheat oven to 350°. In a large bowl, combine sugars, flour, cinnamon and cloves. Add apples and toss to coat. Transfer to a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over apple mixture. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm with ice cream or heavy cream and sprinkle with cinnamon, if desired.

THE BEST DUTCH APPLE PIE (CRUMBLE TOPPING) RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Set aside one cup of mixture for crumb topping.
• Press the remaining crumb mixture into an ungreased 9-inch pie pan; set aside.
• In a sauce pan, combine sugar, cornstarch and water over medium-high heat.
• Bring to a boil and let boil for 2 minutes, whisking constantly (it will thicken up quickly so it's important to keep stirring the whole time!).
• Remove from heat and fold in apples, vanilla, cinnamon, nutmeg, ginger, and allspice.
• Pour apple mixture into prepared crust and sprinkle seet-aside crumb topping on top.
• Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
• Let cool before serving.