This year I ordered a fully cooked turkey from Whole Foods, and so far, I feel pretty good about it. It’s nice being able to focus on just the “fun” things like sides and desserts. Hopefully there won’t be any regrets when it’s time to bring out the bird, but somehow I doubt it. Skipping the turkey choosing/buying/roasting process has made everything else seem like a walk in the park! I even had time to test an extra recipe, which I’m hoping will come in handy for someone who wants a scratch apple dessert, but doesn’t feel like dealing with traditional pie crust.
This is a crumb topped apple dessert you can throw together in minutes (depending on how good you are at peeling apples). It’s from An Amish Kitchen by Beth Wiseman, Amy Clipston, and Kelly Long. And it looks like a fun cookbook for anyone interested in Amish culture and traditions.
Since I made this as a test rather than for the full meal, I made a quarter batch and baked it in a small pie dish. The filling was smooth and cinnamon-y and the granny apples added a little tartness. You get a big payoff for very little work, so I’d say this recipe is a keeper. Now I need to order the book so I can find out who Rosemary is.
Rosemary's Apple Crumb Pie from The Amish Kitchen
- 6 cups peeled and sliced or chopped apples
- 1 1/3 cups sugar
- 3 tablespoons flour
- 3/4 teaspoon salt
- 1/3 cup half & half cream
- 1/2 teaspoon cinnamon
- 1/2 cup butter cold, (I used regular salted)
- 1/2 cup brown sugar
- 1 cup flour
- Combine all ingredients and place in an unbaked pie shell.
- Combine crumb mixture and sprinkle on top.
- Bake at 325°F for 55 minutes or until apples are done.