This dessert is the perfect answer to that apple season conundrum: should I make an apple pie or a crumble? You can have both. In one dish!
Flaky pastry crust encases a thick layer of Granny Smith apple filling, topped with crunchy oatmeal almond crumble. Add pastry leaves around the edge for an even prettier presentation. For a truly decadent finish, serve with vanilla ice-cream or whipped cream, your choice. Now THAT’s an apple lover’s dessert.
For the Oatmeal-Almond Crumble
- 60 g (1/2 c) all-purpose flour
- 35 g (1/3 c) brown sugar
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- pinch salt
- 57 g (2 oz or 4 tbsp) unsalted butter, cubed
- 45 g (1.6 oz or 1/2 c) sliced almonds
- 50 g (1.8 oz or 1/2 c) old-fashioned oats
For the Apple Filling
- 15 ml (1 tbsp) lemon juice
- 1 tsp vanilla extract
- 8 Granny Smith Apples, peeled, quartered, cored and thinly sliced
- 50 g (1/2 c) granulated sugar
- 50 g (1/2 c) firmly packed brown sugar
- 30 g (1/4 c) all-purpose flour
- 20 g (3 tbsp) cornstarch
- 15 ml (1 tsp) ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
For the Pie Crust and Leaves
- 300 g (2 1/2 c) all-purpose flour
- 125 g (1 c) confectioners’ sugar
- 15 ml (1 tsp) kosher salt
- 284 g (10 oz) unsalted butter, softened
- 1 egg white, lightly beaten
- 25 g (2 tbsp) granulated sugar
Make the Oatmeal-Almond Crumble
- Place the flour, brown sugar, spices and salt in the bowl of a food processor and pulse until combined. Add the cold butter and pulse until the mixture is crumbly.
- In a medium bowl, combine the butter mixture, the almonds and the oats. Refrigerate in an air-tight container until ready to use (can be kept for up to 5 days).
Make the Apple Pie Filling
- In a large bowl, toss the apple slices with the lemon juice and vanilla.
- Whisk together the sugars, flour, cornstarch and spices in a medium bowl. Add to the apple mixture and toss until combined. Let stand for at least 15 minutes. (you can prepare the pastry in the meantime).
- In a large Dutch oven, or heavy-bottom skillet, cook the apple mixture over medium heat, stirring frequently, until thickened (about 5 minutes). Remove from heat and let cool completely.
Make the Pie Crust
- In the work bowl of a food processor, pulse flour, confectioners’ sugar and salt until combined. Add the butter and pulse until dough begins to form. Divide the dough into two sections.
- With lightly floured fingers, press half of the the dough into the bottom and up the sides of a 9″ deep pie dish. If you’re using a fluted dish, you can use the blunt end of a chopstick to push the dough into the curves. Place in the freezer for 15 minutes.
- Shape the remaining half of the dough into a disk, wrap in cling film and place in the freezer alongside the pie shell.
Assemble the pie
- Preheat the oven to 325°F Convection or 350°F regular.
- Remove the pie shell and disk of dough from the freezer. Scoop the cooled apples into the pie shell and cover with the crumble topping. Set aside.
- On a lightly floured board, roll out the disk of pie crust to 1/4″ thickness. Using a small leaf-shaped cutter, cut out about 30 shapes, rerolling the scraps of dough once, if necessary. Discard any remaining scraps. Brush the edge of the pastry with lightly beaten egg white and carefully arrange the pastry leaves around the edges of the pie, overlapping slightly, leaving the centre of the pie open. Brush the leaves with lightly beaten egg white and sprinkle with granulated sugar.
- Bake the pie for about 45 minutes to an hour, or until the apples are cooked (a skewer will pierce them fairly easily) and the pastry is golden brown. You may need to cover the pastry leaves with aluminium foil partway through the baking if they are starting to turn brown too quickly.
- You can also bake the leaves separately on a parchment-lined cookie sheet and arrange on the fully baked and cooled pie. Use a bit of honey or golden syrup to between the leaves to hold them in place and to adhere them to the pie lip.
- Prep Time: 45
- Cook Time: 45
- Serving Size: 8
I’m sharing this post with Between Naps on the Porch.