Wrapped Baked Apple Crumble

Preheat oven to 375 F.

Score apples with a sharp knife around the top and go down into the apple to create a scoring pattern that you can use to dig out the center of the apple (keep the peel intact with a good amount of flesh still attached). See the related blog link for photos. Using a spoon, dig out the center of the apple, removing the core and seeds and some of the flesh. Again, don’t dig all the way through the apple. When cleaned out, pour in the lemon juice and swirl around the insides of each apple. Set aside.

In a food processor, pulse together all ingredients of the crumble filling ingredients (butter through walnuts on the filling list above) until the nuts are chopped into small chunks. Spoon filling into the middle of the two apples, packing it down and filling the apple cavities completely. Set aside.

If you don’t have time to make your own pie crust you can use a store bought 9-inch pie crust.

To make your own pie crust, pulse the flour and salt in the (clean) food processor. Add in cubes of butter and pulse until small pea size balls form. Add in the ice water and turn on processor until the dough starts to form and creates a ball. Divide the dough (premade or homemade) into two halves and roll it out on a heavily floured surface.

Lay the pie crusts over the top of each apple, and wrap them around the apple. Using a brush, brush the beaten egg over the apples, and in between any creases in the pie dough to make sure it all sticks together.

Place the apples on a foil lined baking sheet that has been sprayed with non-stick coating. Bake apples until crust turns golden brown, about 25 minutes. Then remove the baking sheet from the oven and allow apples to cool slightly. Serve while still warm.

*Pie crust recipe is adapted from Kirsten Kubert of Comfortably Domestic.