Autumn blues

November 17, 2010 Ella
Tags: , , , , , ,

 

I found myself late this afternoon with the Blues.  Yuck!  For no real reason, I just felt down.  Maybe it was the dreary day of misty rain, or that fact that is pitch dark at 5pm! Sometimes you just feel down.  Which absolutely calls for comfort food.

This week I’ll be posting a couple of recipes dedicated to apples as picking season ends and Thanksgiving is next week!!  And if you hit up apple.com– that is the mac website, you’ll notice that the Beatles are now being carried on iTunes.  No need to be sad when some of my favorite music is now readily available to a new generation…of course if you recall before the days of iTunes, the Beatles were once carried on APPLE records.  Its a perfect week for apples!!! And I’m suddenly feeling optimistic again.

Today: Apple Crisp. So easy to make… the hardest part, or most time consuming I should say is peeling the apples.  I let my apples soak in Drambuie, a scottish blend of scotch whisky, honey, and herbs. I like spiking my desserts as it alwasy kicks up the flavor just a bit.

I will warn that you should be careful not to let your apples soak too long (left mine in the fridge for a day or 2) or you will find, like I did, that they soak up the scotch and will hit your mouth with a bang. I took the apples that absorbed the most scotch and made sure to spread the drenched pieces across the pan.

Drambuie soaked apples...perhaps I soaked too long

Apple Crisp

I found this in my recipe box.  Have no idea where I got it or who gave it to me, but it sure is good.

10 c apples ( I prefer macintosh) Peeled and chunked

1 c sugar

1 tbsp flour

1 tsp cinnamon

1/2 water ( I used left over Drambuie apple juice mixture instead)

1 c rolled oats

1 c flour

1 c packed brown sugar

1/4 tsp baking soda

1/2 c butter sliced

Slice the apples and place in a glass or metal 9″ x 13″ pan.  Combine sugar and 1 tbsp flour, and cinamon.  Sprinkle over apple chunks. Then pour 1/2 c water over apples and sugar.  I pour 1/2 c drambuie over the peeled and sliced apples.  After soaking for a day or more about 3/4- 1 c is left with some juice from the apples.  I recommend only soaking for a few hours, and pouring (instead of water) the rest of the drambuie and apple juice at the bottom of the bowl over the apples. 

Combine oats, 1 c flour, brown sugar, 1 tsp baking soda, and butter.  Mix till crumbly with your fingers.  Some recipes call for the butter to be melted.  Others call for the butter to be softened but cool.  I left mine cool, but in general I’ve melted it in the past and its easier to mix.  I leave this step to your discretion– both work.

Sprinkle over apples.  I added crushed walnuts, pecans are also great with apples.  Bake at 350 for 45 minutes.

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Entry Filed under: Fruits and Tarts,Spirits

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