Hello to the New Year of 2011! What do we have in store for baking now? Probably leaning towards the ‘healthy’ version of baking I hope. My honey tells me to stop baking for awhile so he can stop eating sweets. It would be a done deal if he’d agree to give up basketball on the weekends. But I guess he too cannot give up his hobby. Therefore, baking apples, here I come!
Apples are abundance in the market and although a lovely warm apple pie with a scoop of vanilla ice cream seems like a classic idea and delicious. It shouldn’t be consider if I’m about to begin my new year with a fresh start. So, I am going to make an Apple-Almond Crisp. I hope you’ll enjoy them as much as I do.
Apple Almond Crisp
Filling
½ Cup – Premium Organic Sugar
1 ½ Tbsp – AP Flour
1 tsp – Lemon Zest
1 tsp – Ground Cinnamon
½ tsp – Ground Nutmeg
4 small – Granny Smith Apples, cored and sliced (can use any apples of your choosing, but granny works best due to its tartness)
1 tsp – Vanilla Extract
½ tsp – Almond Extract
Almond Topping
¾ Cup – AP Flour
¼ Cup – Packed Brown Sugar
1 tsp – Ground Cinnamon
6 Tbsp – Cold Butter, cut into ½ inch cubes
¼ Cup – Sliced Almonds
Slice Apples, then toss with all the filling ingredients.
Arrange apple fillings on desired bowl/dish, refrigerate.
Mix AP Flour, Brown Sugar, Cinnamon, pinch of Salt.
Add 1/2" cube butter and combined until butter are size of peas. Do not over mix.
Then, add the almonds and toss.
Sprinkle Almond Topping onto the apple fillings.
Bake @ 350F until apples are tender (35-45 minutes).
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