Ingredients

Apple Filling
• 6-8 medium sized Granny or Jonathan Apples, peeled, cored, sliced 1/4"
• Cinnamon, liberal amounts
• 1 teaspoon salt (can be omitted)
Crust
• 2 cups flour
• 2 cups sugar
• 2 sticks of butter or margarine

Instructions

1. Peel, core, and slice apples into 1/4" slices.

2. Layer half into a 9x13 pan.
3. Sprinkle liberally with cinnamon and half the salt. (Can omit the salt.)

4. Layer remaining apples on top.
5. Sprinkle liberally with cinnamon and remaining salt.
6. Add the flour, sugar, and butter to a medium bowl and use a pastry blender (or knife and fork) to blend until crumbly.

7. Pour flour mixture over the apples making sure to cover all the apples completely. Note: I've found that using my hand to scoop it out of the bowl and sprinkle over the apples tends to work better in making sure that there are butter crumbles over the entire pan.

8. Pat down firmly.

9. Bake at 450 degrees for 10 minutes.
10. Reduce heat to 350 degrees and bake for 40-50 minutes until browned and bubbly. Keep an eye on the crust towards the end to make sure it's not getting too dark. Add foil if necessary.
11. Remove from oven and let rest for 20 minutes or so. (Try to withstand the temptation to taste test as the apple filling is super hot!)

12. Serve warm as is or with a scoop of ice cream or whipped cream.

Notes

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 15-ounce can pumpkin
• 1/3 cup milk
• 1 cup semi-sweet chocolate chips

Instructions

1. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in mixing bowl.
2. Mix in sugar, brown sugar, vanilla, eggs, and butter.
3. In a separate bowl, mix pumpkin and milk together, then add to other ingredients in mixing bowl.
4. Mix til well combined.
5. Pour half of batter into bowl, and set aside.
6. Melt the chocolate chips (in microwave or double boiler) and add to pumpkin batter in mixing bowl, and mix again.
7. Grease bundt pan and pour in half of plain pumpkin batter. Then pour in the chocolate batter. Pour the remaining pumpkin batter over the chocolate batter. Give the pan a few good “twists” to swirl the batter together.
8. Bake at 350 for about 50 minutes or until done.
9. Dust with powdered sugar, or drizzle with more melted chocolate.