A delicious dessert (especially with ice cream), this apple crisp is loaded with apples and topped with an irresistible mixture of sugar, butter, and oats.
The types of apples you use are up to you, and each produces a slightly different variance in flavor.
Apple Rose Pastries are fun and easy to make, and though they look tough to make, they are actually quite easy and straightforward – the real trick is getting the apple slices thin enough to be flexible – the rest is simple.
For a more detailed tutorial, check out my recipe video (below) which is also on my new YouTube channel!
The holidays are just around the corner, and this simple sheet cake is a great way to celebrate with baking. It doesn’t need much apples, and besides slicing, coring, and peeling the apples, the rest is easy and the result is a perfectly moist cake full of apples and cinnamon flavor.
Apple Cake recipe – – – – PRINT
Blueberries added with apples make a great twist on the classic apple crisp.
If you want the recipe to make more, then increase the amount of apples and blueberries, and put it in a 9×13 dish instead of the smaller pan.
Ingredients:
Topping
⅔ cups flour
½ cup oats
⅔ cup brown sugar
¾ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup cold unsalted butter
Filling
4 apples
3 cups blueberries
1 teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup flour
¼ cup brown sugar
1 tablespoon lemon juice
3 tablespoons melted butter
¼ teaspoon salt
¼ teaspoon vanilla
2 tablespoons milk
DIRECTIONS:
Mix together flour, oats, brown sugar, baking powder, cinnamon, and salt in a food processor, or bowl. Add in chunks of cold butter and process or manually cut in the butter until it is small crumbs. Set in fridge until needed.
For filling, core, cut, and peel apples, and put them a large bowl. Preheat oven to 375 degrees.
Stir flour, cinnamon, nutmeg, melted butter, lemon juice, sugars, milk, salt, and vanilla in a small bowl until combined. Pour mixture over apples, and toss to coat completely.
Place apple mixture in an 8×12 pan, and sprinkle all of the crumb topping over it, evenly, until completely covered.
Bake in preheated oven for 35 – 40 minutes until mixture is bubbling, and topping is brown.
If you are serving this recipe to more than 6 people, then add 3 more apples to the mixture, and increase the amount of blueberries, and then put the mixture into a 9×13 pan. Bake longer than usual.
This Apple Blueberry Layer pie I made for a PI Day contest a while ago, so I engraved the Pi symbol engraved on the top of the crust. The Blueberries are layered on-top of the apples so as to show through the symbol Pi because of its great contrast to the Pie crust.
But apart from PI day, this is an very delicious twist on your everyday Apple Pie.
See recipe below:
Ingredients: (makes one largish regular pie)
2 frozen pie crusts (or homemade)
2 cups of frozen blueberries
3 Granny Smith Apples
3 McIntosh Apples
2 teaspoons cinnamon
⅛ teaspoon nutmeg
½ cup sugar
¼ cup brown sugar
¼ teaspoon salt
¼ cup flour
1 tablespoon lemon juice
Sugar for garnish
1 egg white
NOTE:
It would be best to have a deep-dish pie pan for this recipe.
DIRECTIONS:
Place a room-temperature unbaked pie crust onto a pie pan, as shown. Leave the second pie crust on the counter to reach room temperature while you prepare the pie.
Combine flour, sugar, brown sugar, salt, nutmeg, and cinnamon in a small bowl.
Peel, core, and slice the apples, or use a very handy machine to do it for you. Toss the ‘peeledcoredsliced’ apples and lemon juice in a large bowl. Cut large pieces with a knife until all pieces are evenly sized.
Throw the flour-spice-sugar mixture over the apples, and toss to coat the apples completely.
Throw the apple mixture into the pie crust-filled pan.
Prepare the two cups of frozen blueberries by placing them in a colander and rinse thoroughly. Pat dry with paper towels. Even if you have fresh blueberries, you could also do this to wash them.
Evenly layer these blueberries over the top of the apples.
Now you may preheat the oven to 425 degrees. (Fahrenheit)
Place the other room temperature pie crust over the top neatly, and, using a fork, press across the circumference of the pie pan, pressing the top pie crust into the bottom crust.
Optional: Using a stencil, or your own brain, carefully cut the Pi symbol (rather largely) out of the top pi crust. You can use the cut-out crust as extra decoration on the top of the pie crust if you want to.
Beat an egg white until a bit fluffy. Spread this lightly over the top of the finished pie crust. Sprinkle with a bit of sugar.
Place pie in preheated oven (425) and bake for around 40 minutes, or until crust is golden, and fruit mixture is boiling.
Remove from oven, take a nice picture, and serve. Or, as I prefer, cool in fridge completely before serving.
NOTE:
Having the pie crust defrosted completely to room temperature is important. If it is not at room temperature, it is going to be alot harder to place in the pie pan, because it will crack all over the place.
Usually with recipes, you’ll see instructions at the very beginning to preheat your oven. But with a long recipe, like this, I find it is about half an hour or so to prep, so your oven will just be wasting energy. Because of this, you’ll only need to preheat your oven in this recipe 10 – 15 minutes before you’re ready to bake. It preheats at 425 degrees. See directions.
SOME OTHER PICTURES:
Michael's Test Kitchen 