Chicago-Style Bakery Apple Slices
A delightful dessert that combines tender apples with a buttery crust for a nostalgic and refreshing treat.
Ingrédients
For the crust
- 2 ½ cups all-purpose flour Can be substituted with a gluten-free blend.
- ¾ cup granulated sugar
- ¾ cup light brown sugar Packed.
- 1 tsp baking powder
- ½ tsp salt
- 1 cup cold unsalted butter Cubed.
- 1 large egg Can be substituted with applesauce for a vegan option.
- 1 tsp vanilla extract
For the filling
- 6 cups peeled thin-sliced apples Granny Smith or Honeycrisp recommended.
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch Can be substituted with all-purpose flour.
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla For filling.
For the glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla
Instructions
Preparation
- Begin by gathering all your ingredients and setting them out on your countertop.
- In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract to your flour mixture and stir until a soft dough forms.
- Press about two-thirds of your dough into the bottom of a lined 9×13-inch pan.
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.
- Spread the apple mixture evenly over the crust.
- Crumble the remaining dough over the top of the apples.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes.
- Allow to cool for at least 45 minutes before glazing and slicing.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the slices.
Notes
Pairs well with vanilla ice cream or whipped cream; store in an airtight container for up to a week.