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Apple Crumble Pie

23

Calories: 299.5 kcal
Protein: 3.5g
Fat: 14.6g
Sat Fat: 5.4g
Carbs: 40.1g
Sugar: 19.4g
Fiber: 5.7g

Ingredients

Crumb
55g Pecans, unroasted
70g All-Purpose Flour
40g Oats, rolled, gluten-free
50g Brown Sugar, unpacked
1 tbsp Cinnamon, ground
1/8 tsp Sea Salt
4 tbsp Butter, unsalted

Apple Filling
4 Red Apples – cored and halved
2 tbsp Lemon Juice
1 tsp Vanilla Extract
1/8 tbsp Brown Sugar
1/8 tsp Sea Salt
1 tsp Cinnamon, ground

Suitable for:

The Method

Preheat oven to 350°F with the rack in the middle position.

To make the crumble topping, insert the chopping blade into the work bowl. Add pecans and pulse 3 times or more for the desired chopped size. Remove and reserve in a separate bowl.

Add the flour, rolled oats, brown sugar, cinnamon, and salt into the bowl and run ON for 10 seconds to combine.

Add the butter and pulse, about 5 times, to create pea-sized pieces. Remove and mix with the reserved pecans in the bowl.

To make the apple filling, remove the chopping blade and insert the slicing disk. Load apples through the feed chute and run ON until the bowl is full. Transfer sliced apples to greased baking dish.

Add the remaining filling ingredients and stir gently to combine and coat sliced apples.

Sprinkle the crumble topping over the apple mixture to cover evenly. Cover baking dish with foil and bake for 1 hour at 350 degrees.

At 30 minutes, remove foil and continue baking for 30 more minutes or until the top is golden.

Let it cool and serve with a scoop of vanilla nice cream.

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