Apple Pie Crumble

from WW online


Servings - 8   Serving Size - 1/8th of pie   Points plus per serving - 6 points+

Calories - 215.6,   Total Fat - 8.2g,   Carb.- 33.5g,   Protein - 3.3g,  Fiber - 3.1g

For the Crust

1 cup all purpose flour

2 tsp. sugar

1/4 tsp. salt

3 TBS (COLD) unsalted butter, cut into chunks

2 TBS cold water, or more as needed ( I needed about 4 TBS to make it come together)

For the Filling

1/4 cup sugar

4 medium apples, peeled, cored and sliced into 1/4" thick slices

( I used macintosh, golden delicious, and jonagold apples)

1 TBS all purpose flour

1/4  1/2 tsp.  ground cinnamon

1/4 tsp. nutmeg

1 tsp. fresh lemon juice

1 TBS water

For the Crumble

2 TBS unsalted butter

1/3 cup rolled oats ( I used old fashioned)

5 TBS all purpose flour

2 TBS sugar

Preheat oven to 400 degrees F.  Coat a 9 inch pie plate with cooking spray.  

To make crust:  Combine flour, sugar and salt in a food processor fitted with the steel blade attachment.  Pulse to combine.  Scatter butter over the flour mixture; pulse until dough resembles coarse meal.  Slowly add water while running food processor through open top until dough comes together.  Place dough in prepared pan and press up sides and around bottom to form crust.  Poke bottom crust with fork four or five times.  Put dough in refrigerator until ready to fill. ( the original recipe doesn't instruct you to do this, but pastry type dough has to remain cold up until you put it into the oven to come out tender and flaky...if the butter gets warm, the crust will be tough)

To make filling:  Combine all filling ingredients in a medium bowl and toss gently to combine.  Set aside.

To make crumble:  Melt butter in microwave or small saucepan.  Add oats, flour and sugar, stir to combine. 

Remove crust from refrigerator.  Add apples and then top with crumbs.  Bake for 20 minutes in 400 degree oven.  After 20 minutes, reduce oven temperature to 350 degrees F and continue to bake for 30 to 40 more minutes, or until the crumble is brown and apples are juicy.  (** I did need to bake this for an additional 20 minutes beyond the time suggested.  My crumble never really did get very brown.  I added a sprinkle of cinnamon on top for aesthetics.)  Allow the pie to res for at least 30 minutes before serving.  Once rested, cut into 8 pieces.