I see the Honeycrisp apples are out now we buck up for
an ever so small quantity during season they're delish.
Getting closer to my apple picking time
and I'm hoping the Shizuka variety did well this year
I do pay primo for those too just as a treat to eat
but am in heaven for the week it takes me to eat them
worth every penny. I only just discovered these last
year in Indiana and they are my absolute favorites. What
is your favorite apple for eating?
Sure I vary to galas and grannys and such for the
multi-purpose and just for example here's a yummy
dessert recipe to give you a jump into this Fall
apple pickin' season with the granny smiths. You
can get the granny smith apples anytime at the store
so no worries if you can't just pluck them from the tree.
INGREDIENTS:
Fruit -
3 medium Granny Smith apples, peeled and cored
3/4 cup pineapple preserves
2tablespoons all-purpose flour
Crumb Topping-
2/3 cp flake coconut
1/2 cup quick or old fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/3 cup butter or margarine, melted
1/4 cup whole almonds, chopped
vanilla ice cream (optional)
DIRECTIONS:
Preheat oven to 375 degrees. For fruit, slice apples into
thin rings, then cut rings into quarters. Combine pineapple
preserves and flour in mixing bowl. Add apples, tossing to
coat evenly. Pour into bottom of a 9-inch pie plate or similar
shallow baking dish. For crumb topping, combine coconut, oats,
brown sugar and flour in a mixing bowl. Microwave butter on
high for 1 minute and add to chopped almonds. Add butter and
almonds to topping ingredients; mix well. Sprinkle topping
evenly over apple mixture. Bake 30-35 minutes or until apples
are tender and topping is golden brown. Cool slightly. Serve
warm with ice cream, if desired.
Yield: 12 Servings
Additional tips?
THE SCOOP ON THE GRANNY:
The Granny Smith Apples are good for eating fresh,
cooking & for salads.
Selection: Good-quality Granny Smith apples will be
firm with smooth and clean skin. Granny Smith apples
are a deep green with an occasional pink blush of the
cheeks. Test the firmness of the apple by holding it
in the palm of your hand. (Do not push with your thumb).
It should feel solid and heavy, not soft and light.
These apples may be less attractive, but the flesh is
still good to eat after cutting.
Avoid product with soft or dark spots. Also if the apple
skin wrinkles when you rub your thumb across it, the apple
has probably been in cold storage too long or has not been
kept cool. Grannies occasionally show "russeting," a brownish
network at the stem end.
Steve Boodram
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