Adapted from The Fearless Baker
Yield: 16 3″ individual tarts or 1 9″x13″ baking pan
Ingredients:
for the crust:
2 cups whole wheat pastry flour
1/2 cup light brown sugar (packed)
1/2 teaspoon salt
1 1/2 sticks (6 oz) unsalted butter, cold and cut into cubes
for the apple filling:
3 lbs. fuji apples, peeled, cored, and diced
1/2 cup organic white sugar
1/4 teaspoon cinnamon
pinch of salt
1/2 cup water
zest from half of a lemon
1 teaspoon fresh squeezed lemon juice
for the streusel topping
1/3 cup chopped walnuts, toasted
1 cup whole wheat pastry flour
1/3 cup sucanant
7 tablespoons (3.5 oz.) unsalted butter, melted
Instructions:
For the crust
Preheat oven to 350°F. Butter a 9″x13″ metal baking pan (I used a rectangle tart pan and 6 individual 3″ tart pans). Place flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, pulse a few times. Add the chopped butter (I freeze it for about 45 minutes before using) and add to bowl, pulse and process it until it forms pea sized lumps. Sprinkle mixture into a 9″x 13″ baking pan, lined with foil which has been sprayed. Press mixture down, making sure to get the corners. Bake in preheated oven for 15-17 minutes. Set aside to cool.
For the filling:
Turn oven up to 375°F. Place prepared apples, sugar, cinnamon, salt, water, lemon zest, and lemon juice in a large skillet. Cover apples and cook until soft, about 20 minutes. When apples are soft, if some liquid remains, turn up heat and cook until liquid has evaporated. Let cool. Mash apple mixture with a potato masher, leaving lots of chunks. Add 1/4 cup of whole wheat pastry flour.
Pour apple mixture over cooked crust.
For the streusel topping:
In the work bowl of a food processor, pulse the nuts, whole wheat pastry flour, and sucanat. Add the melted butter and pulse to combine. Sprinkle streusel over apple filling. Bake 30-35 minutes or until the streusel is golden brown. Let cool to room temperature before serving. This is great with a side of homemade caramel sauce and a scoop of ice cream!
* I like to make 2-3 batches of this and keep it in the freezer. having streusel topping for baked apples, crisps, and crostatas helps create desserts in a snap.
- Recipe courtesy of Susan Salzman