I like to think of this one as ‘lazy apple pie’. It has all the great flavors of apple pie, but so much easier to make. Like a delicious desert casserole (only, way better than the name casserole implies). *note the photos show the recipe doubled. If you follow the standard recipe it will be smaller.*
Special equipment: 1 quart (1.2 liter) baking dish
5 tbsp unsalted butter
1 cup bread crumbs (unseasoned)
2 lb (900 g) apples, such as Bramley, Granny Smith, or Golden Delicious (about 4-5 small apples)
¾ cup brown sugar
1 tsp ground cinnamon
½ tsp pumpkin pie spice
Finely grated zest of 1 lemon
2 tbsp lemon juice
1 tsp pure vanilla extract
1. Preheat the oven to 350 degrees F (180 degrees C). Melt the butter in a saucepan, add the bread crumbs, mix well.
2. Peel, quarter, and core the apples. Cut each quarter into slices and place in a bowl. Toss in lemon juice as you go. Add the sugar, cinnamon, pumpkin pie spice, lemon zest, and vanilla extract and mix well.
3. Put half the apple mixture into the baking dish. Cover with 2/3 the bread crumbs, then put in the rest of the apples and top with the remaining bread crumbs.
4. Place dish on a baking sheet, to catch any spillover. Bake for 35-45 minutes, checking after 35 minutes. If it is getting too brown, reduce the oven temperature to 325 degrees F (160 degrees C) and cover with parchment paper (or if your baking dish has a lid). It is cooked when the crumbs are golden brown and the apples are soft. Serve warm.