4 large apples, peeled and finely chopped (about 6 cups)
1/4 cup packed brown sugar
1/2 cup flour, divided
1/4 cup raisins
1/2 cup whipping cream
1 Tbsp. maple syrup
Instructions
Preheat oven to 350. In a large bowl, whisk
cookie mix, 1 tsp. cinnamon, ginger, nutmeg and
cloves; cut in butter until crumbly. Reserve 1
cup for topping; press remaining onto bottom
and up sides of an ungreased 9 in. tart pan.
Bake 8-10 minutes or until lightly browned.
Remove to a wire cooling rack.
Meanwhile, in a large saucepan, combine apples
and brown sugar. Cook and stir over medium
heat 7-9 minutes or until apples are tender and
brown sugar is dissolved. Remove from heat;
stir in 1/4 cup flour, raisins and 1/4 tsp
cinnamon.
Increase oven setting to 400. Pour apple
mixture into crust. Add remaining flour to
reserved topping and sprinkle over apples.
Bake 20-22 minutes longer or until filling is
bubbly and topping is golden brown. Cool on a
wire rack at least 20 minutes.
In a small bowl, beat cream until it begins to
thicken. Add syrup and remaining cinnamon; beat
until soft peaks form. Serve tart warm or at room
temperature with whipped cream.
Note- (I used chopped nuts instead of raisins)
Originally Submitted
10/4/2015
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