Wednesday, March 10, 2010

Apple Crunsp

We are having issues with our computers right now so picutres will be added when the computer stops having a mind of its own.

I love this, I think this is my favorite that I make.  I could eat it for breakfast, lunch and dinner and never tired of it.  Not to mention it is easy, easy, e-a-s-y.

You need:

7-8 apples, I use a mixture of granny smiths and some soft flesh kind
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup molasses
1/2 cup flour
1/2 cup brown sugar
1/2 cup old fashioned oats (not quick cook)
1/2 cup pecans
1 stick of butter

Peel, core and slice your apples.  Mix in white sugar, cinnamon, ginger, nutmeg, salt, and molasses.  Mix till every apple has some yummy goodness on it.  Melt 1/3 of the stick of butter in a cast iron skillet.  Once melted add apples and let simmer.

You can chop the pecans but I don't care about uniform size, I think it adds to the dish if they are different.  So I do a little kitchen therapy here.  Place pecans in baggie, grab rolling pin, think of something bothering you, wack the pecans.  Sigh, now don't you feel better!

Put flour, brown sugar, oats, pecans and remaining 2/3 stick of butter (cut into pieces) into the same bowl the apples were in.  Use a pastry cutter and cut butter into mixture.  You want the butter to be about the size of small peas when you are done.  Turn the burner off and sprinkle topping over the apples.  Place the entire skillet in a 350 oven and bake for 40-45 minutes.  I like my apples softer so I lean towards 45 minutes.  

You can top this with vanilla ice cream but I prefer a drizzle of heavy cream.  It is warm, gooey, crispy,'s Apple Crunspy!
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