I’m still having a hard time really thinking about food after this weekend. Not only was there the traditional Thanksgiving feast, but we were out of town staying with the in-laws (and yep, a post planned for that tomorrow!) which means that we ate out more times than not. I’m afraid to see what my sodium level is right now.
Fortunately, that doesn’t stop me from enjoying a good recipe. Unfortunately, I didn’t take pictures of this. I made this actually last weekend when I realized at 8pm on Saturday that I was supposed to provide the fellowship for church the next morning. I managed to come up with quite the spread from ingredients I had at home, and this was the one most raved about (much to my surprise).
This is one of those recipes without really being a recipe, and super easy and quick to put together to boot (which is why I chose it for my last minute oops). Feel free to adjust it as you will, but make a second one because it will disappear!
~3 lb apples, cored and chopped (for me, this is ~8 decent sized ones)*
1 lemon, juiced
1 1/2 c flour
3/4 c sugar
3/4 c brown sugar
1 t salt
1 t cinnamon
1/2 t nutmeg
1/2 c butter
Wash the apples well, then cut into quarters and each quarter into a half. Cut out the seeds (I do this after quartering). Chop each eighth into three chunks. Place all the apples into a 13×9 glass baking dish. Squeeze the lemon atop the apples.
Make the streusel topping by adding the flour, sugars, cinnamon, salt, and nutmeg into a bowl. Mix the dry ingredients well. Use a pastry blender to mix the butter in until you have little pea sized lumps.
Sprinkle the topping on the apples, then bang the dish on the counter to ensure you have the streusel all yummy and down into the apples. Place it into the oven at 375 degrees for about an hour or so, until the apples are bubbling through the topping and it’s nicely browned.
It tastes best when still slightly warm, so I tend to keep it in the oven (with the oven turned off) until I’m ready to serve it. The leftovers make for a great breakfast, just in case you’re wondering.
*I use a variety of apples, which I find makes it taste even better. I always use about half granny smith but then vary the other apples from Fuji to MacIntosh to whatever crisp (not red) apple I happen to have in the pantry. I also sometimes add dried cherries or raisins for a special little treat!
PS Truly no pictures because I baked this while I was sleeping (I made a few other items for fellowship, too), then was too tired and rushed in the morning. I managed to sneak one little piece, but that crisp flat out disappeared!