Books & Spoons Recipe: THE PERFECT APPLE CRUMBLE

You might get the idea, that dessert is all I have in my mind, as the holidays are approaching. Well, possibly close to it, since I think the ending of the meal, dessert, is so important. It will be on the diner's mind, as they leave the table.
I run into this great, simple, and absolutely lovely apple crumble pie recipe. It looked so good, that I had to try it. But I wanted to try it just as a cobbler, without the bottom crust. My favorite way to have apple dessert.
I served it with Mascarpone cream. Basically just half Mascarpone cheese and half whipped sweetened cream. This gives the cream more stability, and the taste gets more layers, and isn't so very sweet. (I wouldn't substitute with a ready bought imitation cream)

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And if you happen to make too much of the Mascarpone cream, no worries. I have a great, simple dessert idea for that one, too. I will be posting it sometime soon, most likely by end of the week. But I hope you enjoy this apple crisp recipe as much as I did. 

​For the apples, if you want more moist consistency into the apple part of the dessert, I use apple preserve with the fresh apple slices. I smother a thin layer of the unsweetened apple preserves at the bottom of the pie pan, and arrange the apples on top of them, gently pushing them into the preserves. So they will bake together, and make just a perfect apple texture into this, or any other, apple crumble. 
~ Cheers! ​

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FANTASTIC APPLE CRUMBLE TOPPING

• 1 cup flour
• ½ cup packed brown sugar
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• ½ cup butter

1. Combine all topping ingredients using a fork until completely mixed and crumbly.
2. Layer apple slices in pie shell
   
3. Bake at 450F for 15 minutes, reduce heat to 350F degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).