8 cups (2 L) sliced peeled apples (about 8 medium)
1/4 cup (50 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) cinnamon
2 large eggs
1 cup (250 mL) milk
grated rind of 1 lemon
1 tsp (5 mL) vanilla
Crumble:
2/3 cup (150 mL) rolled oats
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) whole wheat or all-purpose flour
2 tsp (10 mL) cinnamon
3 tbsp (45 mL) butter, cubed
whipping cream / ice-cream (optional)
1) Preheat oven to 350 F (180 C). Lightly grease or spray 8-in (2 L) square glass baking dish. Layer apple slices in dish.
2) In bowl, whisk together sugar, flour and cinnamon. Whisk in eggs until frothy. Whisk in milk, lemon rind and vanilla. Pour mixture over apples. Spread evenly on top and press to flatten apples.
3) Crumble: In bowl, combine oats, brown sugar, flour and cinnamon. With fingers, mix in butter until mixture is crumbly. Sprinkle over apple mixture.
4) Bake for about 50 minutes or until apples are tender, custard is thickened and topping is golden.
Makes 6 servings.
* Serve warm or cold with a dollop of whipping cream or with ice-cream.
** Try sprinkling 1/2 cup (125 mL) of dried cranberries over apple slices in step 1).
Tip: Tart baking apples such as Northern Spy, Granny Smith, Spartan or Crispin (Mutsu) give the best fruit flavour and texture.
