This is one of my favorite desserts to make. It's pretty easy and uses few ingredients. I use a counter-mounted apple peeler that cores/peels/slices all at the same time. You just want to do the apples quickly, so they don't get brown before you put the topping on.
Combine in a bowl for the topping:
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 cup butter, room temperature
Cut butter into mixture until it resemble coarse meal.
Peel, core & slice 3 1/2 to 4 lbs. of Granny Smith Apples. Spread out in a large pie or quiche dish (approximately 12" x 8" x 2"). Fill to almost overflowing. It will compress down a lot after cooking. Spread topping evenly over the top of the apples. Bake at 350 degrees for 1 hour. Great served warm or cold, top with vanilla ice cream. Refrigerate leftovers.
Combine in a bowl for the topping:
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 cup butter, room temperature
Cut butter into mixture until it resemble coarse meal.
Peel, core & slice 3 1/2 to 4 lbs. of Granny Smith Apples. Spread out in a large pie or quiche dish (approximately 12" x 8" x 2"). Fill to almost overflowing. It will compress down a lot after cooking. Spread topping evenly over the top of the apples. Bake at 350 degrees for 1 hour. Great served warm or cold, top with vanilla ice cream. Refrigerate leftovers.
