Apples and Moore is a rustic, baked apple dessert from the Watkins Glen area of New York’s Finger Lakes region. It layers tart apples with a buttery, crumbly topping that bakes into a golden, crisp crust. This recipe captures the spirit of the dish—simple, comforting, and perfect for cool autumn evenings.
Ingredients
- 6 cups (about 2 lb / 900 g) peeled, cored, and sliced tart apples (such as Granny Smith or Northern Spy)
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (1 stick / 113 g) unsalted butter, cold and cut into small pieces
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking dish or a 1.5-quart (1.4 L) baking dish.
- In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss well to coat the apples evenly.
- Transfer the apple mixture to the prepared baking dish, spreading it out into an even layer.
- In a separate medium bowl, mix the flour and brown sugar. Add the cold butter pieces and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. If using nuts, stir them in now.
- Sprinkle the crumb topping evenly over the apples.
- Bake for 40–45 minutes, until the topping is golden brown and the apples are bubbling around the edges. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
- Let cool for at least 10 minutes before serving. Serve warm or at room temperature.
Tips
- Apple choice: Use firm, tart apples that hold their shape when baked. Granny Smith, Honeycrisp, or a mix of tart and sweet works well. Avoid overly soft varieties like Red Delicious.
- Butter temperature: Keep the butter cold until you cut it into the flour. This creates a flakier, more crumbly topping. If the butter warms up, chill the topping mixture for 10 minutes before sprinkling.
- Make ahead: You can assemble the entire dish (without baking) up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 5–10 minutes to the baking time.
- No nuts? If you’re allergic or just don’t like them, omit the nuts entirely or replace with an equal amount of rolled oats for a different texture.
Serving Suggestions
Serve this dessert warm with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a drizzle of heavy cream. It also pairs beautifully with a slice of sharp cheddar cheese, a classic Finger Lakes combination. For a special touch, add a pinch of flaky sea salt on top before serving.
Variations
- Pear-Apple Mix: Replace half the apples with firm pears (like Bosc) for a more complex flavor.
- Spiced: Add 1/4 teaspoon ground ginger and a pinch of cloves to the apple mixture for a warmer spice profile.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in the topping. The texture will be slightly more tender but still delicious.
- Individual Ramekins: Divide the apples and topping among 6–8 ramekins and bake for 25–30 minutes, until bubbly and golden.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving in the microwave for 30–60 seconds, or in a 350°F (175°C) oven for 10 minutes until warmed through. The topping will soften slightly upon reheating, which is normal. You can also freeze the baked dessert for up to 3 months; thaw overnight in the refrigerator and reheat in the oven.
Frequently Asked Questions
Can I use pre-sliced apples from the store? Yes, but they are often softer and may turn mushy. Look for firm slices and pat them dry with a paper towel to remove excess moisture.
Do I need to peel the apples? Peeling is recommended for a smooth, tender texture. If you leave the peel on, the dish will be more rustic and the apples will hold their shape better, but the topping may not adhere as well.
Can I reduce the sugar? Yes, you can reduce the granulated sugar to 1/4 cup (50 g) if you prefer a less sweet dessert. The apples’ natural sweetness will still shine, but the topping will be slightly less caramelized.
Why is my topping soggy? A soggy topping usually means the apples released too much liquid. To prevent this, toss the sliced apples with the sugar and lemon juice and let them sit for 15 minutes, then drain off any excess juice before assembling. Also, ensure the topping is well mixed and crumbly, not overworked.
Can I make this in a slow cooker? Yes, you can. Layer the apples and topping in a slow cooker and cook on low for 3–4 hours, or until the apples are tender. The topping won’t be as crisp, but it will be delicious.
What if I don’t have a pastry blender? You can use two forks, a food processor (pulse briefly), or simply rub the butter into the flour with your fingertips. Just work quickly to keep the butter cold.
Related
- Best Pots for Slow Cooking: Materials, Sizes, and Safety
- Poultry Deboning Machine: How to Use One
- Pressure Cooking vs Slow Cooking: Which to Use
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).