SHEILA'S BEST APPLE CRISP (NO OATS) RECIPE - FOOD.COM
This is the apple crisp from my childhood (there is no oatmeal in the topping). If I could only pick one dessert to make the rest of my life, this would probably be it. Mom always made this in her beautiful copper au gratin pan. I bought the same pan when I got married, just so I could make this dessert. Originally from the 1966 version of the "Woman's Day Encyclopedia of Cookery", Mom adapted it slightly over the years (with a little help from Cooks Illustrated I think). Cutting the apples into "cubes" (instead of slices) helps the apples keep the apples firm throughout. I have made this with pecans or walnuts. I have also made it without nuts. I like it best with pecans, but all versions are yummy!! I love it warm or cold. You can serve it with ice cream, but I usually only do that for dinner parties.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 crisp, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut cold butter into small cubes. Place in freezer to chill further.
- PREPARE APPLES.
- Peel apples.
- Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
- Cube the apple by cutting each slice the "short" way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
- Cube the remaining apples.
- Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it's pretty forgiving).
- Pour water over apples.
- PREPARE TOPPING:.
- In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
- Remove butter from freezer and put into food processor.
- Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
- Add 3/4 cups chopped pecans pulse too mix.
- Sprinkle topping over apples evenly.
- Cover dish with foil.
- Bake at 350 for 30 minutes.
- Uncover.
- Bake for 30 more minutes.
- Cool before serving.
Nutrition Facts : Calories 406.9, FatContent 15.8, SaturatedFatContent 9.8, CholesterolContent 40.7, SodiumContent 106.5, CarbohydrateContent 67.7, FiberContent 4.2, SugarContent 50.2, ProteinContent 2.2
PEAR TARTE TATIN RECIPE | BBC GOOD FOOD
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, FatContent 25 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.69 milligram of sodium
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SHEILA'S BEST APPLE CRISP (NO OATS) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 30 minutes
Calories 406.9 per serving
- Cool before serving.
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