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October 12, 2005
Apple crunch
Wow, Joy of Cooking is getting a lot of air time here!
I made peach crunch last night, a variation of apple crunch. We really prefer it with apples, not peaches, so make peach cobbler or something when you cook with peaches. And make sure your peaches are good and sweet if you are going to cook with them.
Apple Crunch:
Ingredients:
apples, about 10
flour
sugar
cinnamon
nutmeg
salt
butter
veggie peeler
knife
cutting board
2-quart glass baking dish
Food Processor
-or-
pastry cutter and mixing bowl
Preheat the oven to 375. Set an oven rack in the lowest 1/3 of the oven.
Peel, core, and cube about 10 apples, or enough to fill a 2-quart glass baking dish. Use tart, juicy apples. I used gala apples.
Whisk together 3/4 c. flour, 3/4 c. sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, and 1/2 tsp. salt. Cut in 1 stick (8 T.) cold butter. I use the Ubiquitous* Food Processor! Don't overprocess: just pulse the thing till the butter is in small-gravel-size chunks.
(Hey, I just thought of this: you can use the U. F. P. to slice the apples, too. But be sure to make the crunch topping before you slice apples. The topping won't mix right if you have apple juice in there, but if you get a little of the crunch topping on the apples, that's what you want anyway...)
Cover the dish with the crunch topping, tap the dish on the counter to shake the topping down, and set the dish in the oven. If you are nervous about apple-y juice bubbling out of the dish, set it on a cookie sheet. Bake for 50-55 minutes.
You can let it sit for a while and pop it back in the oven to rewarm it.
This is delish.
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*"Good use of the word ubiquitous, Worker!" Thank you very much!
Cookery | By The Newest Worker | 12:07 PM
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