Posted on September 23, 2011

Apple Crunch


A line stretched towards the back of the factory store, as a customer regaled us all with a Pennsylvania Dutch recipe for what she called “Apple Crunch.”

“It’s not a crisp and it’s not a cobbler,” she said. “It’s a crunch, I don’t know how else to describe it.”

She listed the ingredients in a hurry and then was out the door. But I couldn’t get the idea out of my mind. I had to try it. So, I jotted down her recipe…well, what I had caught of it. With a little research I was able to piece together this recipe. Enjoy!



  • 4 cups peeled and cored apples
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 4 tbsp cinnamon
  • 1 egg
  • 1 cup butter, softened


  1. Preheat oven to 350
  2. Peel and core the apples. (Be sure to use a variety of apple that will withstand the heat of the oven and not turn to mush. Golden delicious, granny smiths, and galas are all great for baking.)
  3. Lightly butter a baking dish, and place the apple chunks in it.
  4. Mix a 1 tbsp of the cinnamon and 2 tbsp of the white sugar together and coat the apples with it.
  5. In a medium size bowl mix the remaining cinnamon and sugars, with the flour. Cut in the softened butter, until the mixture becomes crumbly
  6.  Whisk the egg in a small dish, until the yolk and whites are well combined. Mix in the egg with the flour and sugar mixture and then pour over the apples in the baking dish.
  7. Melt 1/4 cup of butter and pour over everything in the baking dish.
  8. Bake for 35-45 minutes at 350 or until everything is golden and bubbly.

Serve this with ice cream or whipped cream.