Cinnamon Apple Crumble

courtesy

I made this for Christmas dinner and Brian declared it as one of the best things he has ever eaten.  Kate made it entirely- peeled and sliced the apples, made the crumble and it came out perfect.  I cooked it in a large skillet so the apple to crumble ratio was right on.  Serves best with ice cream.

Cinnamon Apple Crumble

Two Peas and their Pod

For the Filling:

• 8 cups apples peeled, cored, and sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup all-purpose flour

For the crumble topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 12 tablespoons cold unsalted butter, diced

Preheat the oven to 350 degrees F. In a large bowl, combine apples, lemon juice, vanilla extract, granulated sugar, cinnamon, and flour. Gently toss until apples are well coated. Let the apple mixture sit while you prepare the crumble topping. For the crumble topping: In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the cold butter with your fingers until the mixture comes together and you have a crumbly topping. Place the apple mixture in a greased 12-inch cast-iron skillet or greased 9×13-inch baking pan. Sprinkle the crumble mixture evenly over the apples. Bake for 40 to 45 minutes, or until the crumbly is browned and bubbling. Serve warm or at room temperature. I recommend serving with vanilla ice cream.

Apple Pie by Grandma Ople

She's not our grandma, but I can tell she's a baking wizard. I'm usually not a big apple pie fan, but this Allrecipes find is a total winner. I used one of those apple slicer/corer/peeler gadgets, and it made it so easy, but it also meant the apples were thinner. Take care to not let the apples get mushy during baking if you use thin apples (my adaptations are already included below).

Apple Pie by Grandma Ople

adapted from Allrecipes

Ingredients

1 double pie crust, homemade or store-bought

1/2 cup unsalted butter

3 Tbs all purpose flour

1/8 tsp. salt

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

6-8 Granny Smith apples, peeled, cored, and sliced and splashed with lemon juice and optional  cinnamon (about 1/2-1 tsp)

Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, salt, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Mix apples with the sugar and butter sauce, reserving about 1/3 cup. Fill crust with apples, mounded slightly. Cover with a lattice work crust. Gently pour the remaining sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven, taking care to cover the edges with foil so they don't burn. Reduce the temperature to 350 degrees F. Continue baking for 25-35 minutes, until apples are soft (bake 35-45 minutes if using thicker apple slices).

Fresh Peach Pie

My neighbor made this for us when I had the baby and Mom, Dad, and Julie were in town. She brought us dinner that night too and it was so filling that we didn't have enough room for this pie until later that night. I was nursing Caroline at like 10:30pm that night and Mom came in my room and said, "you have got to come try this pie. It's the best pie I've ever eaten." I was soooo tired and just wanted to hit the sack, but I'm so glad that I went and tried it. I could hear the "mmmm's" coming from the kitchen as soon as I walked out of my room. It was so funny. Everyone was dying over this pie. And, it WAS seriously the best pie I've ever eaten. So, get out there and make it before peach season ends!

Fresh Peach Pie
from Kathi Kimble

For crust:
Crush 7 graham crackers in a bag, not in blender (this is key for bigger pieces of graham cracker).
Add 3T. Powdered sugar, then put in pie pan and stir in 6T. melted butter.  Form a crust.

For filling:
Slice and peel about 5 peaches into crust.
Mix 1/4 C lemon juice with 1 can sweetened condensed milk and pour over peaches.
Cover with Extra Creamy Cool Whip (I would prefer fresh whipping cream).
Can be served immediately or refrigerate.