Saturday, April 23, 2016

Pistoriophile



PISTORIOPHILE (n) a lover of baking or baked goods.

I was just seriously jokingly telling someone that since I am going to start training for a half marathon next week, I feel like carb-loading this entire week is absolutely justified. And I may or may not have followed up with that threat, I guess you'll never know. But what I will tell you is that I made a killer apple crisp because it's Saturday/cloudy/rainy/I'm hungry/I'm sad... As if I need any excuses! And I have written verbatim the recipe down because you need this in your life/apples are good for you/you look lovely while baking/you need something to go with that ice cream... Take your pick, I will not judge. Bake that son of a gun and enjoy every crumble {raises fist}.

APPLE CRISP

(taken from The Kinfolk Table)

For the topping
1 cup unbleached all purpose flour
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 cup quick-cooking oats
3/4 teaspoon ground all spice
5 tablespoons unsalted butter/melted and cooled

Combine the flour, sugar, oats, and all spice in a medium bowl and mix until combined. Add the butter and mix with your fingertips until crumbly. Reserve.


For the apple layer
3 tablespoons unsalted butter
8 tart apples peeled, cored, and cut into 1/2" slices
juice of 2 lemons {I used one orange}
1/4 cup granulated sugar
1 tablespoon unbleached all purpose flour
1/8 teaspoon ground cinnamon
coarse sea salt

Position a rack in the center of the oven and preheat the oven to 375F.

Grease an 8-inch square baking dish with 2 tablespoons of the butter.

In a large bowl, toss the apple slices with the lemon juice. Combine the sugar, flour, cinnamon, and 1/2 teaspoon salt {I added a dash of cardamom} in a small bowl, then add to the apples and toss until they're evenly coated. Transfer the apples to the prepared dish, then sprinkle with the reserved topic. Sprinkle the topping with a pinch of salt.

Cover the crisp with a piece of parchment paper, then with a piece of foil {I completely skipped this step because I ran out of foil}. Cook for 25 minutes or until the apples begin to release their juices. Cut the remaining 1 tablespoon butter into small cubes. Remove the parchment and foil, then sprinkle the crisp with the butter and lightly still into the topping to incorporate.

Cook for 30 to 35 minutes or until the crisp is golden. Transfer to a rack and cool for 15 minutes. Serve warm with ice cream, if desired.

Serves 6.




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