Dutch Apple Wedges

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Prep 25 min
Total 1 hr 35 min
Servings 12

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An easy, pat-in-pan crust holds a tender apple filling sprinkled with a sweet crumb topping.

By Betty Crocker Kitchens

Updated Dec 8, 2009

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Ingredients

Crust

1 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/2 cup butter or margarine

Crumb Topping

2/3 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter or margarine

Apple Topping

1/3 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 cups thinly sliced peeled tart cooking apples

Make With

Gold Medal Flour

Steps

1

Heat oven to 350°F. In medium bowl, mix 1 cup flour and 1/3 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In ungreased 9-inch round pan, press crumb mixture. Bake 25 minutes.
2

Meanwhile, mix all Crumb Topping ingredients until crumbly; set aside.
3

In medium bowl, mix 1/3 cup sugar, 2 tablespoons flour and the cinnamon. Stir in apples until coated. Spoon apple mixture over baked crust. Sprinkle with Crumb Topping.
4

Bake about 30 minutes or until topping is light brown and apples are tender. Cool 30 minutes before serving. Serve warm or cool. Cut into 12 wedges.

Tips from the Betty Crocker Kitchens

tip 1
Tart cooking apples perfect for this dessert include Granny Smith, Greening and Haralson.
tip 2
For a slight change of flavor, use pumpkin pie spice instead of the cinnamon.

Nutrition

260 Calories, 12g Total Fat, 2g Protein, 36g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 6g; 29%

Trans Fat: 1/2g

Cholesterol: 30mg; 10%

Sodium: 80mg; 3%

Potassium: 70mg; 2%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 0g; 0%

Sugars: 22g

Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;