Blogosaurus Vex

August 4th, 2009

I am making a kickass dessert today.  It’s very simple and easy to make, using ingredients most baking supplied kitchens will have or can easily source.  We eat this plain but if you are an ice cream eater, this would go really well with some good vanilla ice cream.  In making this recipe, I made an amount to suit a household of two people, but if you are a bigger family or planning to feed guests, double it.  As I have presented the recipe, it makes four big servings or six more reasonable servings when served alone.

To begin, get three nice granny smith apples.  The final product is sweet as hell so don’t go for a sweet apple – the firmness and tartness of this type of apple is perfect.

Core those motherfuckers.  If you don’t have an apple corer, do anything you need to to get the cores out – I advise cutting into quarters along the vertical axis and slicing off the cores at an angle top down, but it doesn’t matter much what you do.

Now you want to slice them.  I like to cut the apples in half and make lots of thin (~3mm) half moon slices, but you can do whatever here.  The main idea is to make the pieces small enough that they will bake through.  No big chunks.

When you are finished, put all the slices into a baking dish that isn’t much bigger than the pile of apples.  I think mine is about 6 by 6 inches square.

Now set them aside.  We’re going to make the mix that goes in with the apples.  Start with 1/2 cup of sugar:

Add 1/2 tablespoon of regular flour:

And then 1/2 teaspoon of cinnamon:

Mix the mix together well, then dump in the apple slices and stir gently to combine.  Don’t worry too much about coating each apple because that will happen when they bake.  Just give it a few turns.

And toss it all back into the baking dish, arranging the apples so they are sort of compact and sort of flat on top, but again, don’t go nuts with this.  Just try to make sure there are no huge gaps in the pile.  Pour any remaining sugar mixture over the top.

Now set the dish aside.  We’re going to make the topping.  In a separate bowl mix together 1/2 cup quick cooking oats, 1/2 cup all purpose flour, 1/2 cup packed brown sugar, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/2 cup of the solid fat of your choice.  I use Earth Balance Buttery Spread (the best tasting vegan “butter” IMO), but you could use regular butter or margarine.  I’d avoid lard or vegetable shortening because of the taste/lack of taste, respectively.

Mix the topping ingredients together.  I find the best way is to just get in there with your (clean) hands and squeeze and stir it together that way.  Very pleasing tactile experience!  Your hands will love it.  Fuck spoons.

Now before adding the topping, sprinkle 1/4 cup of water over the apples.

And now sprinkle the topping over it all:

Until it’s all covered and looks like this, more or less (I got a little compulsive and patted it all down smooth, but you don’t have to):

The original recipe called for a baking time of about 45 minutes, but that’s for double the recipe.  I let mine cook for about 38 minutes, by which time it was gently browned on top and fragrant and cooked through.  Keep an eye on it and don’t let it get too dark.

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1. Core and slice 3 granny smith apples

2. Mix:

.5 cup white sugar,

.5 tbsp flour, and

.5 teaspoon cinammon, and coat apples with this.

3. In a separate bowl, mix:

.5 cup quick cooking oats, .

5 cup flour,

.5 cup brown sugar,

1/8 tsp baking soda,

1/8 tsp baking powder, and

.25 cup butter or margarine.

4. Pour 1/4 cup water over the apples.

5. Cover top with oat mixture.

6. Bake at 350 for 35-45 minutes (until golden on top).

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