APPLE FILLING:

5 apples, peeled and cored
3 tsp. butter
2 tsp. cinnamon
3 tsp. brown sugar
pinch of nutmeg

In a saucepan heat butter and bring to a simmer. Add peeled, cored apples and cover well with heated butter. Add about 2 teaspoons of cinnamon and 3 teaspoons of brown sugar and a pinch of nutmeg. Mix well and cook until the apples start to soften.

CRUST:

1/2 cup (1 stick) butter, softened
1 1/3 cups all-purpose flour, sifted
1/3 cup sugar

In a mixing bowl combine butter, sifted flour and sugar. Mix until all the ingredients start to come together (same as pastry would). Pour into a greased springform pan and flatten down making sure to press the mixture about 1/2 to 1-inch up the sides of the pan.

CRUMBLE:

1/2 cup brown sugar
1/2 cup all-purpose flour
4 tbsp. (1/2 stick) butter, softened
1 tsp. cinnamon

In a bowl combine brown sugar, flour, butter and cinnamon. This crumble should be light and dry.

ASSEMBLY:

Pour 1/2 the cooked apples into the springform pan leaving a small gap between the sides. Add 1/2 of the crumble mixture on top of the apples and down the sides. Add the remaining apples and top with the remaining crumble making sure it completely covers the apples and sides.

Bake in a preheated oven at 325 to 350°F (depending on you stove) for 1 to 1 1/2 hours hours or until the top of the crumble hardens and turns golden brown.

Top each serving with a big dollop of whipped cream. Enjoy!

Submitted by: Mila Valli