If apple crisp and apple pie fell in love and made a baby, this would be their love child. Flaky pie crust filled with sweet and tart apples, all topped with a crispy oatmeal brown sugar crumble. For something extra special, serve with a dollop of whipped cream or vanilla ice cream and drizzle with Mrs Richardson's butterscotch caramel ice cream topping!
Is it fall yet? I love fall. Apples, pumpkin, soups, sweaters... I want it all! And, even if it isn't fall yet, I'm going to serve myself a slice of this delicious apple tart and enjoy it.
This tart is rustic. The apples are sweet and tart, and I just can't ever get enough of the dutch apple crisp topping. Save this recipe for Thanksgiving; you'll be glad you did!
Rustic Dutch Apple Tart
1 (14 ounce) package refrigerated pie crusts, such as pillsbury
for apple filling:
4 granny smith apples
3 fuji apples
1 tablespoon lemon juice
3 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
for crumb topping:
3/4 cup flour
3/4 cup brown sugar, packed
1/2 cup quick cooking oats
5 tablespoons butter, softened
(optional a la mode ingredients) whipped topping, vanilla ice cream, and/or caramel ice cream topping
To make the crumb topping, combine the flour, brown sugar, and oats in a small mixing bowl. Stir in softened butter until mixture resembles coarse crumbs. Cover and refrigerate while you prepare the remaining components of the tarts.
To prepare the apples, peel, core, and thinly slice all of the apples. Place prepared apples in a large mixing bowl and drizzle with lemon juice.
In a small bowl combine the remaining apple pie filling ingredients (flour through salt). Pour over apples and toss until evenly coated. Unroll each pie crust directly onto its own parchment paper lined baking sheet.
Preheat oven to 375˚F and make sure oven rack is in center-oven position. Pile half of the apples in the center of each pie crust, spreading evenly and leaving a 1.5" pie crust border around the edges. Fold and pinch the pie crust edge up around the apples. Put half of the crumb topping on top of the center of each pie (covering the exposed apples).
Cover pies loosely with foil. Put foil covered pie in the oven and bake for 35 minutes. Remove foil and bake for an additional 20-25 minutes or until apples are tender when poked with a fork, filling is bubbly, and crust is golden brown.
Recipe Yield: 12 servings (6 slices per tart)
Recipe Source: an Amanda Jenks original, inspired by Better Homes and Gardens
My Recipe Notes:
Let refrigerated pie crusts sit at room temperature while preparing the apples (they should sit out for 15 minutes before unrolling, but check your pie crust package to be sure).
I use this handy toolto peel, slice, and core the apples.
Make sure not to accidentally poke any holes through the pie crust while folding it over the apples--- otherwise there will be a lot of juicy leakage during baking!
I put one pie in the fridge to wait it's turn while the other bakes (as I only have one oven and it does not do convection bake). You could definitely try to cook both at once, just rotate the pans during cooking time.