Apple crumb tart

Buttery cinnamon-kissed crumble doubles as the crust and topping for our extra-easy dessert filled with fall-fresh apple goodness

Apple Crumb Tart

ACTIVE TIME: 30 min. TOTAL TIME: 41⁄2 hrs. SERVES: 10

21⁄4 cups + 2 Tbs. all-purpose flour 11⁄4 cups packed light brown sugar

2 tsp. ground cinnamon

3⁄4 cup butter, melted

11⁄2 lbs. Granny Smith apples,

quartered, cored and cut into

1⁄4"-thick slices 1⁄2 tsp. ground ginger Confectioners’ sugar (optional)

1 Heat oven to 350°F. Coat 9" tart pan with removable bottom with cooking spray. In bowl, combine 21⁄4 cups flour, 3⁄4 cup brown sugar, 11⁄2 tsp. cinnamon and 1⁄4 tsp. salt. Using fork, stir in butter until mixture is crumbly. Press 2 cups crumb mixture into bottom and up sides of pan to form crust; reserve.

2 In bowl, toss apples with remaining brown sugar, flour and cinnamon, ginger and ⅛ tsp. salt until apples are evenly coated and mixture is juicy. Transfer to crust. Sprinkle remaining crumb mixture over apple filling.

3 Bake tart on rimmed baking sheet until apples are tender and topping is lightly browned, about 1 hr. Let cool on rack. Remove side of pan before serving. If desired, sprinkle tart with confectioners’ sugar.