Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 6 Tbsp. unsalted butter, cut into pieces, divided
• 2 1/2 lb. Granny Smith apples, peeled, cored and sliced about 1/4-inch thick
• 1 Tbsp. freshly squeezed lemon juice
• 1 1/4 stale plain cake crumbs (such as sponge cake, pound cake or angel food cake) or soft breadcrumbs
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1 pinch ground cloves
• 1 pinch salt
• 1/3 cup apple cider
• Vanilla ice cream (optional)

Directions

1. Preheat oven to 375 degrees. Generously coat a shallow 1 1/2 quart baking dish with 1 Tbsp. butter.

2. Toss together apples and lemon juice in a large bowl.

3. Combine cake crumbs, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and salt in a bowl and toss until well mixed.

4. Scatter 3 Tbsp. of the crumb mixture onto the bottom of pan and top with half the apples. Drizzle apple cider over apples then top with about half the remaining crumb mixture. Dot with half the remaining butter. Repeat with remaining fruit, crumbs and butter.

5. Bake until the apples are bubbly and tender and the crumbs are nicely browned, 45 to 50 minutes. Cool briefly on a wire rack before serving warm with ice cream.

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