Sunday, October 31, 2010

Apple Pie, Apple Crisp, Apple Jacks, Apple Sauce, Apple Muffins, Apple....

If you didn't know already, it is APPLE Season!  Apple picking, bobbing for apples, all kinds of apples on sale.  So if you go apple picking, or win a bushel of apples at a fair, or just can't resist a sale --- what to do with all of those apples {see a pic of our deep deep sink at the end of a day of apple picking below}.
The easiest use for a whole bunch of apples at one time is to make apple sauce.  It's really easy and you don't even need a recipe.  First you peel the apples {or keep the skin on as I like to do so that you get all the fiber along with all of the sugar} then slice them in medium size slices.  Slice around the core, of course, or -- if you are lucky and have one of these apple core gadgets -- first core the apples, then slice them.  Add lots and lots of apple slices to a deep stock pot, then add cinnamon and nutmeg to taste.  You can also add a little sugar if you need it, but most apples are pretty sweet on their own.  Turn the pot on low, cover and let the apples cook on low for a long long long time {that's technical kitchen jargon there} stirring every now and then to keep the apples from sticking.  You'll know they are done basically when the apples start looking like apple sauce!  Don't over cook because I don't know what apples turn into after that :-O

If this doesn't sound easy {or appetizing} to you, try this delicious recipe:

Cinnamon Apple Crisp
Bon Appétit | March 1993
by Fran Love Taylor: Raleigh, North Carolina
Yield: Serves 10

1 cup firmly packed golden brown sugar
1 tablespoon ground cinnamon
3 1/2 pounds Granny Smith apples, peeled, cored, sliced

1 cup all purpose flour
1 cup sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces

Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish.

Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples.

Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving. © Condé Nast Digital, Inc. All rights reserved.

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