If it’s apple season, and there are freshly picked honeycrisps to be had, I will always get the big bag. Why someone would not is beyond my reasoning. Who couldn’t eat their weight in these apples? Bright, crisp, sweet – it’s everything you want and more in an apple. Plus there is no guessing with a honeycrisp. Good for baking? Yes. Good for eating fresh? Yes. Good for salads? Yes. Good for a person’s last meal? YES!
Now the dilemma was what exactly to do with my bag of apple perfection. Of course I saved a ton for eating immediately but I did reserve a few for recipe testing. Jettie and I are working on an oven pancake that is good but not quite blog ready. This crumble however, it is ready. Sooooo ready…to get in your belly and make you a happy apple consuming human being.
Like most crumbles there is not a lot of fuss to this. With that said we are baking with super crisp apples so we do need to precook them a bit. Not a big deal since we can have that going while the batter is mixing.
Ever wonder what makes a snickerdoodle a snickerdoodle? Simply think they are super yum and really don’t care why? I am with you. But I did assume it had something to do with the cream of tarter so I looked it up just to be sure. Besides the classic cinnamon/sugar outer texture of a classic snickerdoodle, there is a small amount of cream of tarter to add a distinctive tang and to keep the sugar in the batter from crystallizing. Therefor making the perfect pillowy, chewy snickerdoodle.
Still don’t care? Me neither. I just know that doodles are good and this crumble is snickerdoodle apple paradise.
Generally one would top a warm crumble with ice cream but we rarely have any on hand because…well…it simply wouldn’t work out for me and my waistline. I did however have leftover salted caramel sauce in the fridge (because that’s not fattening at all, right?!). Of course it made for a lovely topping to my crumble, but what would have been even better was some ice cream to go along with it.
Maybe, no definitely, next time!
- 3 crisp apples peeled and sliced about ⅛" to ¼" thick (I used honeycrisp)
- 2tbsp coconut oil (or butter)
- ¼cup brown sugar
- 1tsp cinnamon
- 6tbsp room temperature butter
- 6tbsp granulated sugar
- 1½tsp vanilla
- 1 egg
- ½tsp cream of tarter
- ½tsp baking soda
- ½tsp kosher salt
- 1cup flour
- 2tbsp sugar and 1tsp cinnamon mixed well
- Preheat oven 350ºF.
- Place butter, apples, tsp cinnamon and brown sugar in a large skillet over medium low heat. Cook , stirring occasionally, until apples begin to soften - about 8 to 10 minutes.
- Meanwhile cream the butter and sugar in a stand mixer for 3 to 5 minutes. Add vanilla, egg, cream of tarter, baking soda and salt and mix until just combined. Add flour slowly on low speed until incorporated.
- Dump apples into am 8X8 baking dish. Spoon batter over the top. Sprinkle entire surface with cinnamon sugar mixture.
- Bake for 20 to 25 minutes or until snickerdoodle topping begins to brown. Serve with salted caramel sauce, ice cream and/or whipped cream.