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
- Preheat oven to 350
- 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.)
- Lightly butter a baking dish, and place the apple chunks in it.
- Mix a 1 tbsp of the cinnamon and 2 tbsp of the white sugar together and coat the apples with it.
- In a medium size bowl mix the remaining cinnamon and sugars, with the flour. Cut in the softened butter, until the mixture becomes crumbly
- 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.
- Melt 1/4 cup of butter and pour over everything in the baking dish.
- Bake for 35-45 minutes at 350 or until everything is golden and bubbly.
Serve this with ice cream or whipped cream.