Double the crust recipe for the tart above, and now you’ve got two desserts ready to roll. Add in cranberries with apples for some festive pop or even use some high quality pie filling, like Bonne Maman, instead (we won’t tell!).
Makes one 9”x13” pan
Ingredients
- Crust (from Rose Tart)
- 3 cups Ultimate Crumb Topping (recipe above)
- 6 baking apples (we like Granny Smith), peeled, cored and cut into1″ pieces
- 1/3 cup cornstarch or all-purpose
Directions
- Preheat oven to 325°.
- Spray or butter sides and bottom of pan. Roll out pastry crust into pan, leaving a little up the sides – about 1”.
- In a bowl, combine the apple pieces and flour/cornstarch and mix well. Pour into prepared pan onto crust evenly. Sprinkle crumb topping over apples, gently pat down, just enough so that a loose crust is formed, you want some volume, but you also want the crumb to stick. Bake for 30-35 minutes, until crust is golden, and apples are soft and pierceable with a knife.
- Let cool completely before cutting.