Tuesday, November 24, 2009
TWD - Cran-Apple Crisps
One of the joys of Fall is fresh crisp apples. A favourite variety of mine is Ginger Gold. These are great eating apples with a creamy texture and a gingery bite that lights up the palate.
Inevitably, even with the best apples, there will be a few left at the bottom of the fridge that begin to go soft. That's when it's time to make apple crisp.
Dorie has a delicious and simple recipe that you can find at Em's blog The Repressed Pastry Chef.
Apple crisp is the most forgiving of recipes. It works with any set of ingredients. No cranberries - I used red plums. No shredded coconut - I went with crushed walnuts. Running out of sugar - I followed the lead of the extremely talented baker and blogger Chocolatechic - I added caramels. Brilliant addition. I loved gnawing gooey caramel off the spoon.
Either way, in less than an hour I had a dessert that was almost completely eaten immediately. Just enough left for breakfast!