Yield: 8 Servings
|6 \N||Firm apples; peeled, cored, and cut in 1/4 inch slices|
|1 \N||Lemon; juice of, strained|
|1 \N||Lemon; rind of, grated|
|⅓ cup||Water; apple juice, brandy or Calvados (sometimes i use orange juice and it's great too)|
|¾ cup||Light brown sugar|
|½ cup||Unsalted butter|
|½ cup||Regular oats|
Date: Wed, 19 Jun 1996 15:03:45 -0300 From: Karina Kuschnir <karinak@...> We are talking about favorite recipes... so I decided to post one of our favorites. This algo goes for someone (I don't remember who) who asked for a r-e-a-l-l-y crunchy topping for a fruit pie posted some days ago. This came from my favorite cookbook "Cafe Beaujolais", by Margaret Fox and John Bear, Ten Speed Press. BTW, wouldn't you be interested in sharing the names of your favorite cookbooks?
Mix together apples, lemon juice, lemon rind, and water (or the other liquid you chose). Place in a buttered 9-inch round cake pan. Using an eletric mixer at slow speed, blend sugar, butter, flour, oats, cinnamon, ginger and nutmeg, until crumbly. Scatter evenly on top of apples. Bake at 350 degrees for 1 hour. Serve warm. Optional toppings: vanilla ice-cream, whipped cream or Vanilla custard sauce.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .