Tuesday, October 9, 2007

Apples to Apples, Dusk to Dusk

HONEYcrisp
As we've already covered, The Cook is a big big fan of Autumn. Honeycrisp apples, one could reason, is among the tastiest reasons for my preference. I can't finish this right now but check back for some scoop on a domestic diva's apple crop in Bedford, CT.

Momma Kate's Apple Crisp
Apple Crisp

8 apples, peeled and sliced
1/2 tsp. cinnamon
1/4 cup water
1/4 tsp. salt

Topping:
1 stick of unsalted butter, softened ( I almost always use margerine since
it's what's on hand)
1 1/2 cups light brown sugar
1 1/2 cups all purpose flour
1 1/4 cups of quick oats
3 Tbls. canola oil
1 1/2 tsp. cinnamon
3/4 tsp. salt

Preheat oven to 375. Grease an oblong pyrex dish with butter. Add apples,
cinnamon, salt and water. Combine all ingredients for topping, mixing with
pastry blender or fingers, spread on top of apples. Bake for 30 minutes.
Reduce oven temp to 325 and bake an additional 30 minutes. Cool for 10 to
20 minutes before serving with vanilla ice cream or fro-yo.

1 comment:

D$ said...

http://www.localharvest.org/