Apple brandy gives the filling a sweet, intense flavor as a contrast to the spices.

Recipe by Cooking Light November 2004


Credit: Randy Mayor; Katie Stoddard

Recipe Summary test

12 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375º.

  • To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apples; sauté 8 minutes or until crisp-tender. Stir in 1 teaspoon cinnamon, vanilla, and allspice; cook 1 minute. Add 1/2 cup brandy; cook 1 minute or until liquid is absorbed. Remove from heat.

  • Combine 1 1/2 teaspoons butter, 1/4 cup sugar, and half-and-half in a small saucepan. Cook over medium heat just until sugar dissolves and mixture is slightly thick (about 5 minutes). Remove from heat.

  • Combine 3 tablespoons brandy and cornstarch, stirring with a whisk. Add half-and-half mixture and cornstarch mixture to apple mixture; spoon into a 2-quart baking dish coated with cooking spray.

  • To prepare topping, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, nuts, 1/4 cup sugar, 1 teaspoon cinnamon, and salt in a large bowl. Combine honey, oil, and egg yolk; add to flour mixture. Stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375º for 30 minutes or until golden and bubbly.

Nutrition Facts

287 calories; calories from fat 30%; fat 9.7g; saturated fat 1.9g; mono fat 2.6g; poly fat 4.6g; protein 3g; carbohydrates 41.6g; fiber 3.7g; cholesterol 22mg; iron 1.2mg; sodium 118mg; calcium 30mg.