It's officially Fall, and you know what that means. Everything pumpkin and apple and spice.
This recipe has two of those three, though it lacks pumpkin, it has plenty of apple and spice.
Serve this with whipped cream, ice cream or caramel sauce...or, all three!
| Servings | Prep Time |
| 10 | 30 mins |
| Cook Time | Passive Time |
| 40 mins | 15 mins |
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It's officially Fall, and you know what that means. Everything pumpkin and apple and spice.
This recipe has two of those three, though it lacks pumpkin, it has plenty of apple and spice.
Serve this with whipped cream, ice cream or caramel sauce...or, all three!
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Ingredients
Crumb Topping
- 1 C all-purpose flour
- 1 C Old fashioned rolled oats
- 1 C Brown sugar light or dark
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 C butter cut into small pieces
Apple Filling
- 8-9 large Granny Smith Apples peeled and sliced
- 1/2 C butter melted
- 1/4 C all-purpose flour
- 2 Tablespoons lemon juice
- 1/2 C Almond milk
- 1 teaspoon vanilla extract
- 1/2 C Brown sugar
- 1 teaspoon ground cinnamon
- dash of salt
Servings:
Instructions
For the Topping
- Preheat oven to 350 degrees
- In a medium bowl, combine the crumb topping ingredients with a fork or pastry cutter until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling
- In a small bowl, combine melted butter and flour until well blended. Add lemon juice, almond milk and vanilla and mix well. Stir in brown sugar, cinnamon, and salt.
- Pour butter mixture over apples and toss to coat. Pour apple mixture into a 9X13 inch baking dish and spread evenly.
- Sprinkle crumb topping evenly over apples.
- Bake for 35-40 minutes or until golden brown and apples are tender.
- Remove from oven and allow to cool for at least 15 minutes before serving. Serve with whipped cream, vanilla ice cream or caramel sauce.
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