New England—Apple Crisp

 

New England Dessertapple crisp

Apple Crisp
(Serves 6-8)

Also called Apple Brown Betty, though Brown Betty often calls for layering chunks of bread with apples.

4 C apples (peeled, thinly sliced)
1/2 C water
1 tsp. lemon juice
2 tsp. cinnamon (divided)
3/4 C flour
1 C sugar
1/4 tsp. nutmeg (freshly grated)
6-7 T butter

Preheat oven to 350. In a lightly buttered 1 1/2 qt. casserole, layer apple slices on bottom.

Mix water, lemon juice, and 1 tsp. of the cinnamon and pour over apples. In medium bowl, mix flour, sugar and remaining cinnamon. Using a pastry blender, gradually cut in butter till mix is crumbly.

Spread evenly over apples and bake for 1 1/2 hours. Serve warm accompanied by whipped or iced cream.

| See more New England recipes |

Tips & Glossary

Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe.

Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg!

Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.

 

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