This post, for Prairie Apple Crunch, is sponsored in conjunction with AppleWeek. I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. This post contains affiliate links. If you purchase though a link I receive a small commission at no additional charge to you. All opinions are mine alone.
It seems as so these last couple of weeks I’ve been baking my way through some of my Mom’s recipes. This prairie apple crunch is the most recent and my last recipe for #appleweek. I’ve never made it before but after doing so, I have to wonder if my Mom meant to write praline apple crunch.
Whatever she meant the title to be, I personally like prairie apple crunch, it’s a delicious dessert. While dinner was in the oven I sliced the apples, made the sugar and flour mixtures and assembled it. While we enjoyed dinner, the apple crunch baked. When dinner was over, dessert was done.
Once it cooled just a bit, I served it up to the family. Because you want to serve it warm. Actually, it’s fine at room temperature but it’s all the more comforting when it’s warm. When I cored and sliced the apple, I took the sliced and cut them into 3 – 4 slices and tossed them in the baking dish. I sprinkled the slices with the cinnamon-sugar mixture then topped them with the praline topping. It would be delicious served with a scoop of vanilla ice cream but my Mom preferred a drizzle of half and half. All I have to say is Mom was right. We all enjoyed it with the cream.
- 2 medium apples
- ¼ cup granulated sugar, I used Imperial Sugar
- 1 teaspoon apple pie spice
- Pinch salt
- ½ cup packed brown sugar, I used Imperial Sugar
- ½ cup flour
- ¼ cup butter, melted
- ½ cup chopped pecans
- Half and half, for serving
- Preheat oven to 350 degrees F. Grease a 9" square baking dish with butter, add apples and set aside.
- In a small bowl mix granulated sugar, apple pie spice and salt. Sprinkle over apples.
- In separate bowl combine the brown sugar, flour, pecans and butter. Sprinkle over apple mixture.
- Bake at 350 degrees for 35 - 40 minutes. Serve warm or at room temperature with cream.
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