Preparation:
This recipe is easily adjustable. For an 8"x13" pan, you need:
Halve, core, and slice apples thinly. I cut them into the pan, and
sprinkle with lemon juice at half-full and full, because I don't like
them to brown while I'm cutting them, although it adding or omitting
the juice seems to make no difference. Sprinkle cinnamon lightly over
whole pan at half-full also. Cut enough apples so they are heaped out
of the pan--they bake down as they cook.
In separate bowl, combine flour, sugar, and butter. Mix together with
fork until mixture is crumb-like in texture. Take this topping
mixture into hand and crumble it over the apples, trying to cover the
whole pan (apples should be heaped high enough that at the edges the
crumbs will want to roll down instead of staying put). If desired,
sprinkle designs over crumbs with cinnamon. (I use a small Tones(tm)
shaker container, and generally draw intersecting diagonal lines--a
homey touch.)
Bake in 350-degree oven for 40-45 minutes, until apples are soft.
*I prefer green apples so I don't have to skin them--red apple skins
turn an icky brown when baked. I generally use green Delicious,
although I have used Granny Smiths before. May want to sprinkle a bit
of sugar with the cinnamon at half-full if using Granny Smiths, but
not too much. The sugar tends to produce a lot of juice at the
bottom. A little juice is tasty and normal.
**I generally use margarine, but I have yet to find one that browns as
well as butter does. Crust should be a light golden-caramel-brown
when done.
#Can also add raisins, if you think that baked apples and raisins go
hand-in-hand. Too many will add a strong taste though. It's also
been suggested to me to put chopped nuts in the topping.
This recipe is especially good served warm with vanilla ice cream,
although still tasty as leftovers--if you h |
