Saturday dinner, October 4
I had dinner at my daughter, Victoria's, this evening. My daughter, Tracy, and her partner Kenny were visiting from Chicago. Victoria & Mike served excellent grilled wild salmon; corn, black bean, tomato salad; green salad and focaccia. I brought over a couple of Festival squash that I got in my CSA box. Victoria baked them. Unfortunately there was something wrong with the squash and they were incredibly bitter and inedible. The farm thought they might have cross pollinated with gourds.
I brought over apple crisp for dessert:
Apple Crisp with Granola Topping.
The recipe was adapted from a food and wine website recipe.
1 cup plus 2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
Pinch of salt
1 stick (4 ounces) unsalted butter
2 cups granola
3 1/2 pounds apples, peeled and cut into 3/4-inch pieces, tart crisp varieties work well. I used a mixture of apples from my Future Fruit box
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Preheat the oven to 350°. Butter a 9 x 13" baking pan. In a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola. Transfer the topping to a bowl.
In a large bowl, toss the apples with the granulated sugar, lemon juice, cinnamon, nutmeg and the remaining 2 tablespoons of flour, then spread in the baking dish. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the filling is bubbling. Let cool for 20 minutes, then serve. Good served with vanilla ice cream.
I brought over apple crisp for dessert:
Apple Crisp with Granola Topping.
The recipe was adapted from a food and wine website recipe.
1 cup plus 2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
Pinch of salt
1 stick (4 ounces) unsalted butter
2 cups granola
3 1/2 pounds apples, peeled and cut into 3/4-inch pieces, tart crisp varieties work well. I used a mixture of apples from my Future Fruit box
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Preheat the oven to 350°. Butter a 9 x 13" baking pan. In a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola. Transfer the topping to a bowl.
In a large bowl, toss the apples with the granulated sugar, lemon juice, cinnamon, nutmeg and the remaining 2 tablespoons of flour, then spread in the baking dish. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the filling is bubbling. Let cool for 20 minutes, then serve. Good served with vanilla ice cream.
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