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Categories:Viewed: 48 - Published at: 3 years ago
Ingredients
- 1/2 cup Shelled walnuts or pecans
- 7/8 cup Flour
- 1/3 cup Brown sugar
- 4 teaspoons Granulated sugar
- 1/8 teaspoon Cinnamon
- 1/3 cup Salted butter
- 4 Large apples, about 2 lbs (unpeeled Granny Smiths are preferable)
- Vanilla ice cream
Method
- Toast nuts in preheated 325' oven for 3 minutes. Cool and chop coarsely in food processor or by hand into 1/4" chunks. (This is important: if the pieces are bigger, they could burn during baking.)
- To make the topping, put flour, sugars and cinnamon in a bowl. Work the slightly softened butter in with your hands by rubbing the pieces of it lightly and quickly between your fingers, or use a pastry blender. When mixture starts to hold together and look crumbly, work in the cooled nuts.
- Preheat oven to 375'
- Quarter, core and peel the apples and slice into a bowl. There should be 5-6 cups. Sprinkle with a couple of teaspoons of sugar to taste. Add cinnamon. The topping is sweet, so don't over-sweeten the apples.
- Put the sliced apples in a shallow unbuttered baking dish: 9" or 10" pie pan or a 9" square cake pan. Level the apples and cover them evenly with a layer of the topping.
- Bake at 375' until the topping is golden brown all over and the apples are tender, about 30-45 minutes. If the topping has browned enough but the apples aren't cooked yet, turn the heat down to 350' and lay a piece of foil loosely over the top.
- Serve warm with vanilla ice cream or a pitcher of heavy cream.
