Ingredients:

  • 6 cups (900g) peeled and sliced Granny Smith apples
  • 1/2 cup (100g) packed brown sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large (50g) egg
  • 1 tsp (5g) cream of tartar
  • 1/2 tsp (3g) baking soda
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (16g) cinnamon-sugar mixture

Instructions:

  1. Prep the fruit. Toss the sliced apples with brown sugar, cornstarch, cinnamon, and lemon juice directly in your 9x13 inch baking dish. Note: Doing this in the pan saves you from washing an extra bowl. Spread them evenly so no apples are huddled in the center.
  2. Cream the fats. Beat the softened butter and granulated sugar together. Continue mixing until the mixture is light and fluffy (about 3 minutes).
  3. Add wet ingredients. Beat in the egg and vanilla extract. Note: Make sure the egg is room temperature so the butter doesn't seize up.
  4. Incorporate dry ingredients. Sift in the flour, cream of tartar, and baking soda. Mix on low speed only until the flour streaks disappear. Stop immediately to avoid over working the gluten.
  5. Layer the topping. Drop spoonfuls of the cookie dough over the apples. Leave small gaps between the mounds to let the steam escape.
  6. The final dusting. Sprinkle the 2 tbsp of cinnamon sugar mixture evenly over the dough mounds.
  7. The bake. Place in the oven at 375°F (190°C). Bake for 35-40 minutes until the topping is mahogany colored and the fruit juices are bubbling at the edges.
  8. The cool down. Let the dish sit for 10-15 minutes before serving. This allows the syrup to set so it doesn't run all over the plate.