It's autumn. It's apple season. It's been a productive apple season, too. I adapted this from a pie recipe by making the filling without fussing with the crust. If I master the art of crust-making, for pies or pizza, bloggy friends, you'll be the second to know. My family will be first; they'll be eating the results.
Back to the topic. Apple recipes are tastiest when they consist of two or more kinds of apples, preferably a mixture of tart and sweet.
3 medium tart apples, pelled an thinly sliced
3 medium McIntosh or other mild apple, peeled and thinly sliced
1/2 cup whole wheat pastry flour
1/3 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 Tablespoons cold, unsalted butter, cut into small pieces
2 Tablespoons orange juice
1/4 cup chopped walnuts
Mix the ingredients without the apples.
In a 2-quart casserole dish or 8 x 8 square baking dish, place the apples on the bottom and top with the topping.
Bake for 45 minutes at 375 degrees. Top will be golden brown and have crispy spots.
Serve with vanilla ice cream or whipped topping. Mmm - fresh apples.
Labels: kitchen stories