Posts tagged cinnamon

Their sugar-high is not MY problem…

I was charged with babysitting my nephews the other day and I couldn’t resist their little pleading faces when they asked me for dessert. I caught a glimpse of the bowl of apples in my periphereal and decided to make the “Company Apple Crisp”  dish I’d found in my Cook’s Illustrated magazine. I recalled how simplistic and common the ingredient list appeared to be and knew I had those items but was still amazed that I did, in fact, have every single item with the exception of fresh lemon juice. I did, however, have a lime and that would HAVE to work….and it did.

Sorry, but site or no site, I was too tired to wash dishes after babysitting and definitely NOT for the SAME 2 little reasons I was so beat. Therefore, you’ll have to deal with the styrofoam bowls I used to serve this sweet treat. They’re not completely unsightly when you peek in on their contents. YUM-MEEEEE.

It may have been inconsiderate of me to give them the Apple Crisp JUST before turning them back over to their mom but all they know is that Auntie Zina is the fav (and if you truly know anything, you know that is a bold face lie).

INGREDIENTS

Topping:

 3/4 c unbleached all-purpose flour

3/4 c pecans, chopped fine

3/4 c old-fashioned rolled oats

1/2 c (3 1/2 oz) packed brown sugar

1/4 c granulated sugar

1/2 tea. table salt

8 tbsp. (1 stick) unsalted butter, melted

Filling:

 3 lbs. Golden Delicious apples (approx 7)

1/4 c granulated sugar

1 c apple cider

2 tea. juice from 1 lemon

2 tbsp. unsalted butter

DIRECTIONS

For the topping:

•  Adjust rack to the middle position and heat oven to 450 degrees.
• Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl.
• Stir in butter until mix is thoroughly moistened and crumbly.
• Set aside.

For the filling:

• Toss apples, sugar and cinnamon together in large bowl; set aside.
• Bring cider to a simmer in a 12-inch oven-safe* skillet over medium heat. 
• Cook until reduced to 1/2 cup, approx. 5 minutes.
• Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
• Heat butter in now empty skillet over medium and cook stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (DO NOT FULLY COOK THE APPLES BECAUSE THEY STILL HAVE TO BAKE IN THE OVEN)
• Remove pan from heat and gently stir in cider and mix until apples are coated.
• Sprinkle topping evenly over fruit, breaking up any large chunks.
• Place skillet on a baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes.
• Cool on wire rack until warm, at least 15 mins. and serve….preferably with a scoop of vanilla ice-cream.