Crumble apple.

          Today I gonna make crumble apples. This is my favorite!! I baked  it for twice and this the second time for me to bake it My friend from France taught me to bake  this and it very delicious, you know , it crisp and it melt like cream in your mouth. The taste very sweet this for who like a sweet and crumble. This hard to bake a little bit and the ingredients hard to find a little bit! But if who want to try just try it!!

Ingredients

2 ¼ cups flour

1 tbsp brown sugar

½ tsp salt

1/2 cup butter 

5 lbs apples peeled, 

1/2 cup brown sugar

1/2 cup white sugar

For the Crumble Top

1 cup flour

1/3 cup brown sugar

1/3 cup butter

1 tsp baking powder

Instructions

1. Pulse the  butter into the flour sugar and salt using a food processor until it combines.

2. Remove to a large bowl.

3. Sprinkle the water mixture over the surface and toss with a fork until the water is just incorporated into the dough. handle it only enough so that the dough stays together.

4. Separate the dough into 2 balls and wrap in plastic. Place in the fridge to chill well.

5. Roll out into a 12 inch round and place into a 9 inch deep dish pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork.

6. Wrap an aluminum foil strip around the outside of the crust and blind bake the pastry using baking weights in parchment paper for about 15 minutes at 375 degrees. Remove the baking weights and parchment paper.

For the Filling

1. Add all the ingredients except the cornstarch to a large salute pan. Salute until the apples are just begging to soften. 

2. Add the dissolved corn starch and stir well continuing to cook for one minute . Set the apples aside to cool a little before adding them to the blind baked pastry shell.

For the Crumble Topping

1. Rub all the ingredients together with your hands until the butter is fully incorporated into the flour, then sprinkle the crumble mixture over the apples.

2. Bake at 350 degrees F for about an hour or until the filling is bubbly. After finished, let it cool for at least a half hour before cutting and serving.