lumicero/recipes-ing2inst huggingface dataset:
Title: Apple, Mango and Banana Crumble
Ingredients:
- 4 dessert apples
- 1 brown sugar
- 5 1/4 plain flour
- 2 1/2 butter
- 2 bananas
- 6 mango
- 1 coconut ice cream
Instructions:
1. Preheat the oven to 375°F In a small, covered, heavy-based saucepan cook the apple, brown sugar and 2 tablespoons of water for 10-15 minutes until the apple is softened. Set aside to cool.
2. Make the crumble topping. Place the flour in a mixing bowl. Rub in the butter until the mixture resembles crumbs. Stir in the sugar.
3. Chop the bananas. Peel the mango, discarding large central stone, and cut the flesh into small chunks.
4. Mix together the stewed apple, banana and mango and layer in an ovenproof serving dish. Spread the crumble topping over the fruit.
5. Bake the crumble for 25 minutes until golden-brown. Serve warm from the oven with ice cream.
Title: Elsie's Fair Prize Winning Angel Food Cake
Ingredients:
- 1 1/4 flour
- 3/4 sugar
- 1 3/4 salt
- 1/2 cream of tartar
- 1 1/2 granulated sugar
- 1 vanilla extract
- 1
Instructions:
1. OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
2. NOTE: Sift the flour and the sugar together five time.
3. Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
4. Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
5. Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
6. Pour into pan. Cut thru the batter with a knife three times.
7. Bake at 375°F for 35 minutes.
8. Remove from oven and cool in pan upside down for about 1 hour.
Title: Gigi's Carrot Cake by Emeril Lagasse
Ingredients:
- 1 1/2 unsalted butter
- 1 unsalted butter
- 2 granulated sugar
- 2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 4 eggs
- 1 pure vanilla extract
- 3 carrots
- 1 pecans
- 8 cream cheese
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1 pure vanilla extract
- 1 pecans
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
3. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
4. For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
5. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Title: Hot Fudge Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 6 salt
- 1/4 brown sugar
- 1 baking powder
- 2 milk
- 1/2 vanilla
- 2 hot water
- 1
- 1 3/4
Instructions:
1. Combine flour, sugar, 2 tablespoons or the cocoa powder, baking powder, and salt until well blended.
2. Stir in milk, oil and vanilla. Mix well.
3. Spread in a ungreased 9 inch pan.
4. Combine brown sugar and 5 tablespoons of cocoa powder and sprinkle over the batter in the pan.
5. Pour the hot water over all. Do Not Stir.
6. Bake at 350 degrees for 35 to 40 minutes. Serve warm, topped with whipping cream or ice cream.
Title: Decadent Cocoa Nut Brownies
Ingredients:
- 1/2 butter
- 2 butter
- 1 1/4 sugar
- 3/4 cocoa powder
- 2 vanilla
- 2 eggs
- 2 flour
- 2 salt
- 1/2 walnuts
- 1/4 chocolate chips
- 3/4
Instructions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Grease a 8 x 8-inch baking pan.
3. In a small bowl mix together flour and salt; set aside.
4. In a heatproof bowl combine the 1/2 cup plus 2 tablespoons butter, 1-1/4 cups sugar and 3/4 cup plus 2 tablespoons cocoa.
5. Set the bowl over barely simmering water, and stir until the butter is melted and the mixture is smooth and hot.
6. Remove the bowl, and set aside a short time until the mixture is only warm not hot.
7. Stir in vanilla or Kahlua (if using) and oil with a wooden spoon.
8. Add in cold eggs, and whisk vigorously.
9. When the batter looks thick and shiny and well blended, add in the flour/salt mixture with a wooden spoon, then changing to a wire whisk mix until completely blended.
10. Stir in the nuts and/or chocolate chips.
11. Spread evenly into prepared baking pan.
12. Bake about 20-25 minutes, or until a toothpick inserted in the middle comes out just slightly moist with batter.
13. Let cool completely.
14. Cut into squares.
Title: Fruit Dessert
Ingredients:
- 1 pineapple chunks
- 1 frozen strawberries
- 1 banana
- 2 vanilla pudding mix
Instructions:
1. Drain juice from fruit and mix with dry pudding mix.
2. Cook until thickened.
3. Set aside to cool.
4. When cooled, add peaches, pineapple and thawed strawberries.
5. Just before serving, add sliced bananas.
Title: Strawberry Applesauce
Ingredients:
- 4 mcintosh apple
- 4 apple
- 1/2 butter
- 2
- 1/2
Instructions:
1. Peel, halve and core apples.
2. Cut into 2-inch chunks.
3. Place in 5-quart saucepan with apple juice and butter.
4. Bring to a boil; reduce heat to medium.
5. Simmer, uncovered, 15 minutes or until apples are very tender.
6. Crush apples with a potato masher until chunky.
7. Stir in strawberry preserves and food color, if using, until blended.
8. Serve warm or chilled.
Title: Pumpkin Puddin
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 2 eggs
- 2 ground cinnamon
- 1/2 salt
- 1 ground ginger
- 1 ground cloves
Instructions:
1. Preheat oven to 425.
2. Beat eggs.
3. Add pumpkin, evaporated milk & spices. Mix well.
4. Pour into pie pan or baking cups.
5. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.).
Title: Cherries Poached in Vanilla - Cerises Pochées
Ingredients:
- 3 water
- 1 vanilla bean
- 3/4 sugar
- 1 Lavender Sugar With Vanilla
- 2 lemon, juice and zest of
- cherries
Instructions:
1. Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan. Place over low heat and stir until sugar dissolves.
2. Raise the heat to high and bring the syrup to a boil.
3. Stir in the fruit and the lemon juice. Cover the fruit with a lid slightly smaller than the diameter of the saucepan. This will keep the fruit submerged in the syrup.
4. Reduce the heat to low and cook about 8 minutes.
5. Allow the fruit to cool in the syrup, still covered, to room temperature. Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
Title: Berry Nectarine Salad
Ingredients:
- 4 nectarines
- 1/4 sugar
- 1/2 ground ginger
- 1 lemon juice
- 2 fresh raspberries
- 1 fresh blueberries
- 3 low-fat cream cheese
Instructions:
1. Place nectarines in large bowl; combine sugar and ginger, sprinkle over nectarines, and stir gently to coat.
2. Drizzle with lemon juice, cover, and refrigerate for 1 hour, stirring once.
3. Drain nectarines and reserve liquid.
4. Gently stir raspberries and blueberries into nectarines.
5. In small mixing bowl, beat cream cheese until smooth; gradually beat in reserved liquid, spoon over fruit, and serve immediately.
Title: Old Fashioned Iced Molasses Cookies..
Ingredients:
- 2 unbleached all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 6 unsalted butter
- 6 vegetable shortening
- 1 granulated sugar
- 1 egg
- 1/4 unsulphured molasses
- 1/2 sour cream
- 1 powdered sugar
- 1/2 vanilla extract
- 2 milk
Instructions:
1. to make the COOKIES:.
2. sift the flour, baking soda, salt, ginger, cinnamon, cloves into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, shortening, and sugar till blended -- about 1 minute.
4. stop the mixer and scrape down the sides of bowl as needed during mixing.
5. add the egg, molasses and sour cream and mix until blended and the color is an even light brown.about 1 minute.
6. (at first the mixture may look seperated and multicolored, but it will become evenly colored).
7. on low speed, add the flour mixture, mixing just until the flour is incorporated and a soft sticky dough forms.
8. cover the bowl and chill until the dough is firm enough to form into balls -- about 2 hours.
9. Position a rack in the middle of the ovwn.
10. preheat the oven to 350* -- line a baking sheet with parchment paper.
11. for each cookie, use an ice cream scoop or measuring cup with 1/4 cup capacity to portion the dough, then roll each one between the palms of your hands into a ball.
12. place the cookies on the prepared baking sheet -- spacing them 3" apart.
13. Bake until the tops feel firm but the centers still feel soft, there are small cracks on top and the bottoms are slightly browned -- about 18 minutes --
14. cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
15. to prepare the ICING:.
16. in a small bowl, stir the powdered sugar and vanilla together with enough milk to form a thick frosting.use a small spoon to drizzle the icing over each cookie.
17. let the cookies sit at room temperature for up to 4 eays.
Title: Lemon Crumble Squares
Ingredients:
- 3 flour
- 1 coconut
- 1/2 butter
- 1 white sugar
- 1 lemon flavor instant pudding and pie filling
Instructions:
1. Combine butter, coconut, sugar, flour until mixture is crumbled.
2. Press half of the crumble in a long ungreased pan (9x13-inch).
3. Prepare lemon pie filling as directed on box then pour over the pressed crumble.
4. Add the remaining crumble over the lemon filling.
5. Put in oven at 325F for a few minutes until the top of the squares are golden brown.
6. (about 10-15 minutes) Take out and let cool in refrigerator.
7. Cut into squares and serve.
Title: Skillet Apple Cake With Caramel Frosting
Ingredients:
- 2 1/3 flour
- 1 1/2 granulated sugar
- 2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/4 ground nutmeg
- 4 apples
- 1/2 vegetable shortening
- 2 eggs
- 1/3 butter
- 1/2 light brown sugar
- 3 vanilla extract
- 1/2 powdered sugar
- 1 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350F (325F convection).
2. Butter a 10-inch cast iron skillet, dust with flour, and tap out excess.
3. To make the cake, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl and mix well. Add the apples, shortening and eggs to the flour mixture and beat with an electric mixer on medium speed until well blended. The batter will be stiff. Spread the batter evenly in the skillet.
4. Bake until a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Cool in the pan.
5. To make the frosting, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves. Add the milk and bring to a boil. Pour into a mixing bowl and let cool for 10 minutes. Add the vanilla extract and powdered sugar and beat with a whisk until creamy (or use an electric mixer). The frosting will thicken as it cools. Spread evenly over the cooled apple cake. Sprinkle the chopped pecans over the top.
Title: Jhangora Ki Kheer (Jhangora Pudding)
Ingredients:
- 2 sugar
- 3/4 milk
- 2 cashew nuts
- 1/2 raisins
- 1/2 kewra essence
- 1/4 rose water
- 2
Instructions:
1. Boil milk in a thick bottom pan.
2. Add jhangora in it and then cook well. Stir to avoid lumps.
3. Add sugar and cook for some more time till the sugar is fully dissolved.
4. Next add of kewra essence to give it a sweet flavour. Mix this essence well.
5. Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.
Title: Rolo Cookies
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking soda
- 2 eggs
- 1 brown sugar
- 1/2 pecans
- 1 margarine
- 1 butter
- 2 vanilla
- 3/4
Instructions:
1. Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.
2. In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
3. Add vanilla and eggs and beat well. Add flour mixture and blend.
4. For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
5. In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
6. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.
Title: Carnation Lemon/Lime Trifle
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1/4 hot water
- 1/2 lemon juice
- 1/2 lime juice
- 1 1/2 sugar
- 4 eggs
- 1 lemon zest
- 1 lime zest
- 1 evaporated milk
- 1/2 white chocolate
- 1 frozen raspberries
- 3 oats
- 1/2 pecans
- 1/3 brown sugar
- 2 butter
- 3
Instructions:
1. LEMON/LIME FILLING:
2. Combine gelatin and cold water in a small bowl or measuring cup. Add hot water. Stir to combine. Reserve.
3. Whisk together juice, sugar, eggs and zest in a medium saucepan. Cook over medium heat, whisking constantly, until curd is bubbling and has thickened, about 10-15 minutes. Stir in evaporated milk, chocolate and gelatin. Combine well. Remove from heat. Pour into bowl, cover with plastic wrap and refrigerate until chilled, about 4 hours, or up to 5 days.
4. TRIFLE:
5. Prepare angel food cake mix according to package directions. Cool. Tear cake into bite-size pieces and set aside.
6. Assembly: Place 1/3 of cake pieces in bottom of 10 -12 cup trifle bowl. Spread with 1/3 lemon/lime filling. Cover with 1 cup frozen berries. Repeat layers two or three times, depending on the bowl shape. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours. For individual servings, assemble as above, in small drinking glasses.
7. KEY LIME CRUNCH:
8. Preheat oven to 350°F Line a baking sheet with parchment paper.
9. Combine ingredients in a bowl. Spread on prepared baking sheet. Bake 5-7 minutes. Remove from oven. Cool and break into pieces.
10. Place about 1 tablespoons on bottom of small glass, or bowl. Top with 1/4 cup filling. Repeat 2-3 times depending on size and shape of glass, or use it as a layer on top of the trifle.
11. TIPS: Use this filling as a filling with your favorite cake or cream puffs.
12. Serve as a topping on meringues.
Title: Chocolate Roll-Ups
Ingredients:
- 1/2 vegetable shortening
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F. In a small saucepan, combine the chocolate chips and shortening over low heat, stirring constantly until the mixture is melted and smooth.
2. Remove from the heat and stir in the almond extract. Unroll the crescent roll dough and separate into 8 triangles.
3. Spread the chocolate evenly over each triangle and sprinkle with the sliced almonds. Cut each triagle in half and roll up, starting at the wide end. Place the rolls on a cookie sheet and bake for 12 to 15 minutes, or until golden. Sprinkle with the confectioners' sugar and serve.
Title: Dessert Pizza
Ingredients:
- 1 egg
- 1 butter
- 1/2 cream cheese
- 8 powdered sugar
- 1 1/4 milk
- 1 vanilla
- 1/8 fresh strawberries
- 1/8 kiwi
- 1 fresh blueberries
- 3
- 1/4
Instructions:
1. Mix the sugar cookie mix according to directions (the Betty Crocker mix uses the 1 egg and 1 stick of butter).
2. Pat cookie dough evenly into an ungreased pizza pan (you can use a cookie sheet in a pinch).
3. Bake at 375 degrees for about 18 minutes, or until edges are a light brown.
4. Remove from oven and allow to cool completely. This is critical, or your "crust" will be soggy.
5. While the cookie cools, mix the powdered sugar, milk, cream cheese, vanilla and almond extract with a mixer on medium speed until creamy. You can add up to an additional teaspoon of milk if it is too thick.
6. When crust has completely cooled, spread the cream cheese mixture over the crust, almost to the edges.
7. Decorate pizza with the fruit in any fashion you desire.
8. To serve, cut into wedges with a pizza cutter.
9. Refrigerate any leftovers.
Title: Kiflie, Hungarian Cookies
Ingredients:
- 1 puff pastry sheets
- 1 walnuts
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 heavy cream
Instructions:
1. Lay out puff pastry on floured board.
2. Combine grated walnuts and the sugars, mix thoroughly.
3. Add cream until mixture is a thin paste, spreadable but not runny.
4. Form cookies.
5. Method 1. spread filling on top of pastry, edge to edge in one direction but leave 1 inch uncovered on both edges in the other direction.
6. Starting with an uncovered edge roll the pastry into a cylinder. Wet the uncovered edge when you reach it and seal it to the side.
7. Place rolled dough in freezer for no more than 20 minutes to firm it for cutting.
8. Cut dough cylinder into 1/2 inch circles and place on greased cookie sheet.
9. Method 2. Cut pastry sheets into squares 2 inches by 2 inches.
10. Place a 12 teaspoon of the filling into the center of the square and bring two opposite points of the square together over the top of the filling.
11. Either method, bake cookies at 425 degrees Fahrenheit for 12 minutes. .
12. Allow to cool and enjoy.
Title: Dirt Cake
Ingredients:
- 1 1/4 cream cheese
- 8 margarine
- 1/2 confectioners' sugar
- 1 Cool Whip
- 12 milk
- 3 vanilla
- 1 French vanilla instant pudding
- 3 1/2 instant vanilla pudding
- 5 1/8
Instructions:
1. Crush cookies,( I like to leave them some cookie big enough to bite.) set aside.
2. Mix cream cheese and butter till smooth mix in confectioners sugar,.
3. fold in cool whip with spatula.
4. In separate bowl mix dry pudding mix, & milk with blender until thickened, add in vanilla and fold in cream cheese mixture.
5. Use bowl or flower pot layer 1/2 dirt crumbs.
6. Pour pudding over then repeat
7. Decorate with gummy worms or fake flowers for kids can serve with NEW garden trowel.
8. Best if put in the fridge to set for a while before eating.
9. (Note: can also use Chocolate pudding. and I ALWAYS double this recipe it will make a lot for a crowd and it will go over well.
Title: Sticky Pear Pudding
Ingredients:
- 4 pears
- 125 plain flour
- 2 baking powder
- 125 caster sugar
- 200 milk
- 75 butter
- 1 egg
- 150 light muscovado sugar
- 4 golden syrup
Instructions:
1. Preheat oven to 180C, gast mark 4.
2. Arrange the pear slices in the base of a buttered 1.
3. 5 litre ovenproof dish.
4. Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg.
5. Whisk together for 2-3 minutes until pale in colour, then pour over the pears.
6. To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250 ml cold water.
7. Cook over a moderate heat, stirring until the sugar has dissolved.
8. Without stirring, allow to reach boiling point, then remove from the heat.
9. Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden.
10. Allow to stand for 5 minutes before serving with cream or vanilla ice cream.
Title: Hard Sauce
Ingredients:
- 1/2 butter
- 2 confectioners' sugar
- 1 salt
- 1/2 sherry wine
- brandy
- nutmeg
Instructions:
1. In a mixer bowl, beat the butter until creamy, then blend in the rest of the ingredients and continue beating until the mixture is smooth.
2. Transfer to a covered container and refrigerate. Remove from the refrigerator to soften slightly about 1 hour before serving.
Title: Moist 'n' Creamy Coconut Cake
Ingredients:
- 1 milk
- 1 1/2 sugar
- 1/2 sweetened flaked coconut
- 7 Cool Whip
- 8
Instructions:
1. Bake a 9" X 13" white or yellow cake from a mix or homemade.
2. After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
3. While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
4. While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
5. Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
6. Refrigerate leftovers.
Title: Pumpkin Rollout Cookies
Ingredients:
- 3/4 unsalted butter
- 1/2 brown sugar
- 1 orange zest
- 1/2 pumpkin
- 1 pure vanilla extract
- 1 all-purpose flour
- 2 1/4 ground cinnamon
- 1/4 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
- 1
Instructions:
1. Preheat oven to 375ºF In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
2. Add the pumpkin, egg yolk, and vanilla.
3. Gradually add the flour and spices.
4. Mix with your hands to create a soft dough.
5. Wrap in plastic and refrigerate for 30 minutes.
6. Divide dough into two pieces.
7. Roll out each piece to 1/8-inch thickness on a floured surface.
8. Cut into shapes with cookie cutters.
9. Place on ungreased cookie sheet and bake for 10-15 minutes.
10. Optional: Decorate with favorite frosting and candies if desired.
Title: Low Carb Almond Roca
Ingredients:
- 1 butter
- 1/4
- 1
Instructions:
1. combine all ingredients.
2. eat as needed.
Title: Sour Cream Apple Crumble Bars
Ingredients:
- 2 quick-cooking oats
- 1 unsalted butter
- 1 all-purpose flour
- 1 walnuts
- 3/4 brown sugar
- 1/4 sugar
- 1 baking soda
- 1 1/2 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1/4 allspice
- 2 apples
- 1 sour cream
- 3/4 sugar
- 1 egg
- 1 honey
- 1 vanilla extract
Instructions:
1. Preheat oven to 350º F and line a 9x13-inch baking dish with parchment paper.
2. Cream together butter and sugars in a large bowl or mixer until fluffy and lightened in color.
3. Add in oats, flour and walnuts, then mix in baking soda, cinnamon, salt, nutmeg and allspice until combined.
4. Pour 1/2 crust mixture into lined baking dish and use your hands or a flat-bottomed surface to press crust into an even layer.
5. Place baking dish in oven and bake for 10 minutes, or until lightly browned.
6. While crust is pre-baking, whisk together sour cream, sugar, egg, honey and vanilla extract in a large bowl, then mix in shredded apples.
7. Pour mixture over baked bottom crust and spread into an even layer, then top with remaining crumble mixture, pressing gently, so it adheres to filling layer.
8. Place in oven and bake for 35 minutes, or until topping is golden brown. Cover with aluminum foil if topping is browning too quickly.
9. Remove from oven and let cool completely before serving.
10. Enjoy!