This Amish Apple Grunt Is the Cozy, Old-Fashioned Fall Dessert You’ll Want to Make All Season Long

Preheat oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray. Arrange apple slices evenly in the prepared baking dish.

Place ½ cup granulated sugar and 2 tablespoons softened butter in a large bowl; beat with an electric mixer on medium speed until fluffy, about 2 minutes. Add 1 egg; beat on medium speed until combined, about 30 seconds. Add ½ cup buttermilk and 2 teaspoons vanilla; beat on low speed until just combined, about 30 seconds.

In a medium bowl, whisk together ½ cup all-purpose flour, ½ cup whole-wheat flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon salt, ¼ teaspoon baking soda and ⅛ teaspoon nutmeg. Add the flour mixture to the butter mixture; beat on low speed until just combined, about 30 seconds. Spread the batter evenly over the apples.

In a small bowl, stir together ¼ cup brown sugar and the remaining 2 tablespoons all-purpose flour and ⅛ teaspoon salt. Add the remaining 2 tablespoons softened butter; use your fingers to rub the butter into the mixture until crumbly. Sprinkle evenly over the batter.

Bake until the top is golden brown and a wooden pick inserted into the center of the topping comes out clean, about 30 minutes. Let cool for 15 minutes. Serve warm with vanilla ice cream, if desired. Recipe developed by Marianne Williams