Cinnamon – SF

Posted on October 16, 2010

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When we made the move from right to left coast, we thought we were trading up in lifestyle and weather.  There is something to said about the evergreen flora of California, but it doesn’t compare to the change in seasons.  Or more specifically (as Ella Fitzgerald would say), autumn in New York.

The trees in Central Park are putting on a technicolor leaf show and the crisp smell of wet leaves and pending snow is in the air.  And. I’m. not. there.

Instead, I’m here.  Hoping that the eucalyptus tree outside my window will drop something.  Anything.  A leaf.  I’ll even take a bird flying out of a nest.

Okay, I got nothing.  I’ll just cope by putting out a few bumpy gourds and baking something that will fill my apartment with a delicious cinnamon smell.  Bring on the fall (if only in my mind).

I-Miss-NY Apple Crisp

(adapted from Joy the Baker)

Filling:
6-7 small Granny Smith apples apples, peeled and cut into slices
2 tbspn granulated sugar & 1.5 tspn cinnamon

Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
1/2 cup quick oats

1.  Preheat the oven to 350.

2. Grease an 8×8 pyrex dish with butter.

3. Layer apple slices in the bottom of the dish and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).

4. For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and use a pastry cutter to work in the butter. Topping should be crumbly.

5. Spread the topping evenly over the apples until the dish is completely full to the top.

6.  Bake the crisp until the topping is crunchy and the apples are bubbling, about 45 minutes.

7. Serve warm with Britt’s cinnamon ice cream while watching Charlie Brown’s The Great Pumpkin.

Ruminations: The actual crisp part (which is the best part) is really great in this recipe due to the generous amount of butter and brown sugar.  Granny Smith apples added a nice tartness to balance the sweetness of the topping.  I served this at my book club meeting, and there was almost none left for N when he got home!  Sign of a good crisp (or a pack of hungry chick-lit readers).

Cinnamon, done.  Can’t wait to run in Central Park with you soon!  XOXO

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Posted in: baking, dessert