Wednesday, September 30, 2015

Gingerbread, Apple and Pecan Crumble

This is definitely a Fall recipe. It combines three of my favorite Fall ingredients.You can top it with my Maple Whipped Cream (recipe to follow) or simply serve it plain with a dusting of Confectioner's Sugar.
I have many Gingerbread recipes on the Blog.

Gingerbread, Apple and Pecan Crumble

Here's what you'll need:
Preheat the oven to 374 degrees.
1 - 11" X 7" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 - 14.5 oz. box of Gingerbread Cake Mix, divided
3/4 C Water
1/4 C Brown Sugar
8 TBS Butter, divided
1 C Chopped Pecans, divided
2 - 21 oz. cans of Apple Pie Filling

Cake Mixture.
In a medium mixing bowl:
2 C Cake Mix
1/2 C Pecans
Stir to combine well.

Crumble Mixture.
In another medium mixing bowl:
Remaining Cake Mix
Brown Sugar
Whisk well.
Cut in 4 TBS of Butter with a Pastry Knife until it forms a Crumble texture.
Add remaining Pecans and mix in with your hands.

Apple Mixture.
In a Saucepan on medium heat:
Apple Pie Filling
Remaining Butter
Cook for 5 minutes, stirring to combine well.

Pour the Apples into the pan.
Gently spread the Cake Mixture over the Apples.
Sprinkle evenly with the Crumble.

Bake 30 - 35 minutes.
A toothpick in the center should come out clean.

Maple Whipped Cream:

3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)

In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.

Peace in the Kitchen!

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