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14 December 2007


Baking Friday is now a set tradition here in La Cocina Latviana de mdonley.

The recipe is not mine at all, but is from the blog Smitten Kitchen. The whole post, with measurements in Americanese, is here.

Apple Crisp/Apple Crumble
Smitten Kitchen

Deb’s Apple Crisp/umble
Or, evidence of why recipe-writing is not my forte.

1 deep pie dish, or frankly, any old dish you feel like baking in
1/4 peck of your favorite apples to bake with, or whatever the lady is selling that day
1 tablespoon flour
1-2 tablespoons sugar, or to taste
1 teaspoon cinnamon
½ teaspoon nutmeg
A pinch of allspice

Peel, core and chop all of your apples, dropping the pieces in the baking dish as you go. I find that the quarter-peck fills a deep dish pie mold nicely; you might need more or less depending on your dish. Stir the dry ingredients together in a separate bowl, sprinkle over the apples, and toss until the apples are evenly coated.

5-6 tablespoons unsalted or salted butter, your choice, melted
65 g brown sugar
1 teaspoon cinnamon
30 g dried oatmeal
Up to 125 g all-purpose flour

Mix the brown sugar, cinnamon and oatmeal into the melted butter. Now, here’s where all of your personal choice comes in. You could:

* Add 1/3 of a cup of finely chopped almonds, pecans, walnuts or hazelnuts.
* Toast them first to deepen their flavor
* Whirl the nuts in a food processor to get a fine meal, so they mend with the flour better and are less crunchy on top
* Replace some or up to ½ the flour with whole wheat flour
* Add more spices
* Add more sugar - the amount I suggested will make it mildy, subtly sweet

Add flour a couple tablespoons at a time until the mixture forms a dry crumble. I find the more I add, as long as I don’t add so much that there is flour that can’t adhere at all, the better it comes out. Taste a clump, and adjust the sugar and spice to taste.

Sprinkle this over your apples and bake at 200°C for about 45 minutes, or until the top is golden and the apples underneath are bubbling in their thickened juices. If the top browns before this happens, cover it with foil until the apples are done.

Serve alone or with ice cream, whipped cream, crème fraiche, plain or vanilla yogurt or dusted with powdered sugar.
≡ Click to see image ≡

Also: 1/4 peck of apples, in metric Latvia, ended up being, like, 13 smallish apples.

*prepares to make A LOT of friends at work tomorrow morning*
posted by mdonley 14 December | 17:23
Serve alone or with ice cream, whipped cream, crème fraiche, plain or vanilla yogurt or dusted with powdered sugar.

Noooo!! Serve with Bird's Custard.
posted by essexjan 14 December | 17:29
I make what I call Apple Crap all the time. I serve it with a slice of sharp cheddar cheese.
posted by Specklet 14 December | 17:46
Apple crap? Sounds delicious.
posted by puke & cry 14 December | 18:24
Holy crap. That is gorgeous! Do you like to torture us weekly with your disgustingly delectable food porn?!?

Well I may as well copy down this recipe too - your zucchini bread was a HUGE hit, even my teenage son is begging for it, on an almost daily basis. If I don't make it this weekend I'm going to have an angry mob on my hands.

I'm going to start a section in my recipe folder called mdonley.
posted by iconomy 14 December | 18:50
iconomy, thanks for the kind words! I posted the zucchini bread recipe on the corkboard by the copier at work and I've had to answer questions all week about where to buy loaf pans and tell people the Latvian word for nutmeg (muskatrieksts!). Turns out none of my colleagues had ever made a yeast-less "quick bread" before - perhaps it's an American thing?

Yay food!
posted by mdonley 14 December | 19:28
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