 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
With fall finally here in the midwest, I'm into baking with the fresh apple crop. This recipe is over 30 years old, and has been a favorite of ours since we first tasted it. It’s an easy way to do apples without having a whole pan of crisp - though the recipe is for 6 servings, you can easily adjust this to fit the number of servings you want. Read more . It’s fantastic with a bit of whipped cream or a small scoop of vanilla ice cream served on top of it. Ingredients:
6 large cooking apples (i like to use gala apples) |
2/3 cup white sugar |
1/3 cup flour |
1 teaspoon cinnamon |
1/3 cup butter, room temperature |
1 egg, beaten |
3/4 cup apple cider (i’ve found that cranberry juice makes a nice sauce, too) |
Directions:
1. Peel apples and remove cores (keep peeled apples in a bowl of salted water to prevent them from turning brown).
2. In a shallow bowl, mix together sugar, flour and cinnamon; cut in butter until mixture makes crumbs.
3. In a separate shallow bowl, beat the egg well.
4. Remove apples from the salt water (if used), rinse and pat dry, and brush each apple with the egg.
5. Roll each apple in the crumb mixture, gently pressing it all around the outside of the apple (this is messy, and the crumbs will want to fall off, but just press in as much as possible - excess crumbs will still be used later in the recipe)
6. Place coated apples in lightly buttered, shallow casserole dish.
7. Fill centers of apples with remaining crumb mixture, heaping on any excess crumbs that are left.
8. Pour cider into bottom of pan (do not pour OVER the apples).
9. Bake for 1 hour at 350 degrees.
10. Place apples in individual serving bowls, leaving them whole or cutting into wedges.
11. Pour the sauce from the bottom of the pan over the apples.
12. Top with whipped cream or ice cream, if desired
|
|