I love homemade apple pie but don't always have time to make it. For a fabulous shortcut, use a cookie mix and precooked apples. —Kim Van Dunk, Caldwell, New Jersey
Apple Crumb Tart with Cinnamon Cream
Ingredients
- 1 package (17-1/2 ounces) sugar cookie mix
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1-1/4 teaspoons ground cinnamon, divided
- 1/2 cup cold butter, cubed
- 1/2 cup all-purpose flour, divided
- 4 large apples, peeled and finely chopped (about 6 cups)
- 1/4 cup packed brown sugar
- 1/4 cup raisins
- cinnamon cream:
- 1/2 cup heavy whipping cream
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
Directions
- Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping.
- Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°.
- In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes.
- For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.
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