Tuesday, November 02, 2010
It's election day. Chuck is driving a live truck to cover a candidate's victory/defeat party. Amigo is at his boarding school, and La Petite is out of town, too. It's just me and the news reports.
Readers, you know me. When the going gets tough, I blog and I bake. Apples are in season, so a pan of apple crisp was in order. I added a little rhubarb - the last of the season - too.
Autumn Apple Crisp
from Food to Live By; the Earthbound Farm Organic Cookbook
4 pounds (about 10) small, tart apples, peeled, cored, and cut into 1/4 inch slices
Juice of 2 lemons
1 cup flour (the book recommends whole wheat pastry flour; I used half all-purpose, half whole wheat)
1 1/2 cups firmly packed brown sugar
2 Tablespoons ground cinnamon
8 Tablespoons (1 stick) butter, softened
vanilla ice cream or whipped cream for serving suggestion, optional
1. Position a rack in the lower third of the oven and preheat the oven to 375 degrees F.
2. Place the apple slices in a 9 by 13 inch baking pan. Add the lemon juice and toss to prevent the apples from discoloring.
3. Place the flour, brown sugar, and cinnamon in a medium-size bowl and whisk to blend. Add the butter. Using your fingers (or a pastry cutter: worked for me!), blend the butter into the flour mixture until it resembles coarse meal. sprinkle the topping evenly over the apples, but do not pack it down.
4. Bake the crisp util the apples are tender when pierced with a fork, the juices bubble up around the edges of the baking pan, and the topping is crisp and brown, 40-50 minutes. Serve the crisp hot or warm with vanilla ice cream or whipped cream, if desired. Coffee on the side, of course.
By the way, eating the opponent? Green Bay played the New York Jets. Chuck made a seafood chowder on Saturday, and we had bagels for breakfast on Sunday.Stumble It!