The crisp air and fallen leaves mark the season for warm, comforting foods. Many residents have an abundance of apples in their yards and are looking for ways to use them up. Here are two sweet treats from Whidbey food experts that pair perfectly with the season.
Gravenstein Apple Crumble
– Kathleen Floyd, Slow Food Whidbey
• 6 Gravenstein apples (5 cups), peeled, cored and cut
into bite-sized chunks
• ½ cup granulated sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon cinnamon
For the topping
• ¾ cup flour
• ½ cup old-fashioned oats
• ½ cup brown sugar
• ½ cup chopped walnuts or almonds
• ½ teaspoon salt
• 1 stick butter, cold and cut into small cubes
1. Preheat the oven to 375 degrees.
2. Butter an 8 x 8 baking dish and set aside.
3. In a large bowl, mix apples, sugar, lemon juice and
4. Pour this mixture into the buttered baking dish. 5. In another bowl, combine flour, oats, nuts, sugar and salt for the topping. Mix together. 6. Put in cold cubes of butter last. With a pastry cutter (by hand) or with an electric mixer on low, mix the ingredients together slowly. The topping will have a crumbly appearance, almost like pebbles. When the butter is the size of peas, stop. 7. Sprinkle the mixture over the apples. 8. Bake for 50-55 minutes, until the topping is golden and the apples are soft and bubbly. You will know the crumble is ready by the wonderful smell of baked Gravenstein apples in your kitchen. Serve warm, and top with a scoop of vanilla ice cream for a truly divine dessert.
Baked Apple – Muscle and Arm Farm
• 2-4 large apples
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/4 cup oatmeal
• Optional: raisins, nuts, cinnamon, salt
1. Mix brown sugar, butter and oatmeal in a hot skillet
until butter is melted into sugar.
2. Add raisins, nuts, cinnamon, salt to taste.
3. Clean apples and core.
4. Fill with crumb topping.
5. Bake at 350 degrees for 35-45 minutes or until fork
easily penetrates apple.