Ingredients
½ cup all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, chilled
2 tbsp unsalted butter, cut into bits and chilled
1 egg
4 tbsp milk
2 tsp vanilla extract, divided
¼ tsp salt
6 apples, preferably Granny Smith’s, roughly 3 lbs in total, peeled, cored, and sliced into ¼-inch thick
¼ cup brown sugar, firmly packed
½ tsp ground cinnamon
vanilla ice cream
Preparation
Using a strainer, sift together the all-purpose flour and granulated sugar into a bowl.
Pour the sifted flour and sugar into a food processor.
Add the ½ cup of chilled butter into the flour mixture and blend until it resembles tiny peas. Set aside.
In a small bowl, whisk together the egg, milk, 1 teaspoon of vanilla extract, and salt.
Combine the milk mixture with the flour mixture and gently stir until the dough holds together, adding an additional 1 tablespoon of milk if necessary.
Cover with cling wrap, then chill the dough for 1 hour.
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the apples with the brown sugar, cinnamon, and the remaining 1 teaspoon of vanilla extract.
Spread the apples in a baking casserole or pan of your choice and dot with the remaining 2 tablespoons of chilled butter. Drop the dough topping in small pieces over the apples.
Bake for 45 to 60 minutes, or until the apples are tender and bubbly and the topping is golden brown.
Serve warm with 1 scoop of vanilla ice cream on the side. Enjoy!
