Honey crunch

Yield: 1 Servings

Measure Ingredient
6 mediums Apples (up to 8)
Juice of 1 lemon
8 Whole cloves
¼ teaspoon Cinnamon
½ cup Honey (buckwheat when available)
1 cup Brown sugar
3 tablespoons Butter
¼ cup Flour
½ cup Salted peanuts or plain walnuts

Peel and core apples, cut into thin strips. Arrange in generously buttered baking dish. Pour lemon juice on top, sprinkle with cloves and cinnamon.

Then drizzle over all 2 to 3 tablespoons of the honey. Bake uncovered in a preheated 350 degree F oven for 30 minutes.

Meanwhile cream together the brown sugar, butter and flour. Add remaining honey. Stir in the peanuts or walnuts. Spread over hot apples. Place dish in broiler 6 inches from source of heat, broil until topping melts and browns. Cool 20 minutes. Serve with cream or ice cream.

NOTES : Similar to apple crisp, only the combination of honey and fresh lemon juice makes it something quite special. The first time I ate it in St. Boniface it was covered with thick farm cream. With it our hostess served black coffee with a stick of cinnamon in it.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997

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