Apple desserts epitomize family for me. My dad and I prefer fruit over chocolate desserts, so cobblers, pies, and crumbles became our shared favorite ending to a good meal. Now that my grandparents live in Memphis, too, my grandpa is always asking for his apple dessert! I make a version with a monkfruit brown sugar substitute for my grandpa, and you almost wouldn’t know the difference.
This recipe requires no baking experience, and you better believe it’ll blow your baker friends away. Serve yours warm a la mode with vanilla bean ice cream, and before you know it, you’ll be on thirds.
This recipe was baked in the Etta B brunch tray from Bella Vita!
Apple Layer
6 large apples, peeled and thinly sliced
Juice of 1 lemon
1 tablespoon cinnamon
1/4 cup brown sugar
Crumble Layer
12 tablespoons unsalted butter, melted
1 cup flour
1 cup brown sugar
1 heaping cup old fashioned oats
1 teaspoon cinnamon
Pinch flaky sea talt
Preheat oven to 350F. In a large mixing bowl, combine all apple layer ingredients. Transfer to a greased baking dish. In a medium mixing bowl, combine all crumble layer ingredients. Sprinkle in an even layer over the apples. Bake until topping is golden and apples are bubbly, about 45 minutes. Serve warm with vanilla ice cream.
