I had big dreams last night of making a rustic apple tart to round out a stellar steak and potatoes dinner. BIG DREAMS. Heck, I even had the pie crust in the freezer and took it out with plenty of time to start thawing.
I lovingly mixed the apples with sugar, cinnamon, a little flour, and lemon juice. I set it aside to let the mixture thicken up a little. I made sure that the pie crust would be pliable in order to roll it out.
Visions of rustic apple tart slices and perfectly rolled scoops of ice cream filled my head as I prepared myself for the dessert of the century. Surely Nate would swoon over this one!
And then I tried to roll out the pie crust. Sure, some things are worth saving and salvaging…trust me, this is not one of those things. Pie crust is still an anomaly to me, and therefore I deemed it unworkable and tried Plan B. And to be 100% honest, I actually LOVED Plan B more than I imagined loving Plan A.
God works in the kitchen too people!
One of the things I loved about this is I got to use some of the adorable ramekins Nate got me for Christmas…they’re a beautiful red, they’re oven-to-table, and they have lids to snap on! I was so excited about them, and so excited that I was able to use them last night too.
All in all this is an apple cobbler with pie crust on top, but you know everything sounds fancier if you add “deconstructed” in front of it. 13-letter words tend to be pretty impressive 😉
- 2 Granny Smith apples (you can use any kind, but I prefer the texture of Granny Smith)
- 1 Tbsp flour
- 2 Tbsp lemon juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- pinch of salt
- pie crust, frozen (I had enough for 1 pie that I had in my freezer from my last batch of pie crust; however, you could do the same thing with store-bought if you want!)
Pull the pie crust out of the freezer. Preheat the oven to 350. Peel, core, and chop the apples. Toss with flour, lemon juice, sugars, cinnamon, and salt. Let sit for a few minutes while you break up the pie crust. Using your fingers, break apart the partially frozen pie crust. Whether you’re using ramekins or a pie pan, grease it/them with nonstick spray (or butter…again, we have none in our house. I don’t know what’s wrong with me…). Spoon the apples into the bottom, then top evenly with the pie crust crumbles. Bake at 350 for 30-45 minutes, or until apple mixture is bubbly. If you need to brown the crust a bit, turn on the broiler for 1-2 minutes (just make sure you watch it!) Serve hot, room temperature, or cold…but just make sure you serve it!