I am a bit of a cookbook fanatic. I read them like novels. I recently came upon “The Sweet Melissa Baking Book” and I LOVE it! The recipes are simple and so yummy. I have made the “Apple Orchard” recipe twice in the past week for two different functions and it was a hit both times. I served it warm with Edy’s Vanilla Bean Ice Cream.
I cut the sugar in half that is used in the apple filling, since I like a tart crumble. The flavor is as rich as the color and the pecans add just the right crunch. It was super easy to prepare as well. I have typed the recipe below and the cookbook can be found at Amazon.com.
Apple Orchard Pecan Crumble
adapted from “The Sweet Melissa Baking Book”
Written by : Melissa Murphy
For the Apple Orchard Filling:
7 large tart apples (roughly 3 pounds), peeled, cored, and cut into 1/4-inch slices (I use a combination of Granny Smith, MacIntosh and Golden Delicious Apples)
Juice of 1 lemon
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
For the Pecan Crumble:
3/4 cip pecan pieces
3/4 cup plus 2 tablespoons all-purpose flour
3/4 cup firmly packed light brown sugar
3/4 teaspoon salt
Pinch of frshly ground nutmeg
1/8 teaspoon ground allspice
8 tablespoons (i stick) unsalted butter, melted and cooled slightly
Before you start:
Position a rack in the bottom third of your oven. Preheat to 350 degrees. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.
To Make Filling:
1. In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon and flout over the apples, and stir to combine.
2. Pour the apples into the baking dish.
To Make The Crumble:
1. In a large bowl, stir together the pecans, flour, brown sugar, salt nutmeg, and allspice. Stir in the melted butter.
2. Spread the crumble over the apples.
Place dish on covered baking sheet in case it bubbles over. Bake for i hour until the juices are bubbling and thick.
Serve warm with ice cream or whipped cream. Enjoy!!
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