Cumberland Apple Tart with Oat Crust - Martha White®
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Cumberland Apple Tart with Oat Crust

Prep Time

20 min

Cook Time

37 min


10 Servings

Total Time

105 min

Cumberland Apple Tart with Oat Crust


No-Stick Cooking Spray



1/2 cup butter, softened

1/4 cup firmly packed brown sugar

1 cup Martha White All-Purpose Flour

1/4 cup quick-cooking rolled oats

1/2 cup finely chopped pecans (optional)



2 large Golden Delicious apples

juice of one-half lemon

1/2 cup sugar

1/2 teaspoon ground cinnamon


Heat the oven to 375°F. Spray a 9-inch pie pan lightly with no-stick cooking spray. Combine butter and brown sugar in a large bowl; beat with an electric mixer until well blended. Add flour and oats; add pecans if desired; blend well. Shape the dough into a ball. Press the dough with floured hands evenly into the bottom and up the sides of the prepared pie pan.

Peel and slice apples to make about 3 cups; toss with the juice of half a lemon. Arrange apple slices evenly in the crust in a circular pattern, starting from the outside edge and working toward the center. Fill in any spaces until all apple slices are used. Combine sugar and cinnamon in a small bowl; mix well. Sprinkle evenly over apples.

Bake for 35 to 40 minutes or until the crust is light golden brown and the apples are tender. Cool on a wire rack for at least 45 minutes before serving.