HONEY APPLE CRISP
From Christmas Cake Murder by Joanne fluke
Preheat oven to 350 degrees F., rack in the middle position.
Graham crackers to line the baking pan
8 to 9 cups thinly sliced apples (I used a combination of Granny Smith and Gala, peeled, cored, and sliced as thin as a quarter.)
1 Tablespoon lemon juice
½ cup white (granulated) sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
1 cup honey (I used orange honey, but clover is also good—spray inside of measuring cup with Pam or another nonstick cooking spray to keep the honey from sticking to the inside of the cup.)
½ cup brown sugar (Pack it down when you measure it.)
1 cup all-purpose flour (Pack it down when you measure it.)
½ teaspoon salt
½ cup (1 stick, 4 ounces, ¼ pound) salted butter
Prepare a 9-inch by 13-inch baking pan by spraying the inside with Pam or another nonstick cooking spray, or buttering it. Line the bottom with graham crackers.
Spread the apple slices over the bottom of a baking dish.
Sprinkle the apples with the lemon juice.
Mix the white sugar with the cinnamon, nutmeg, and cardamom.
Sprinkle on the white granulated sugar mixture.
Drizzle the honey over the top of the apples as evenly as possible.
In a separate bowl, mix the brown sugar with the flour and the salt.
Melt the butter in a microwave-safe bowl or measuring cup for 30 seconds on HIGH. Leave it in the microwave for an additional minute and then check it to see if it’s melted. If it’s not, heat it on HIGH for increments of 20 seconds, followed by 20-second standing times until it is.
Michelle’s Note: You can also melt the butter over LOW heat on the stovetop if you prefer, but stir it constantly and be careful not to brown it.
Let the butter cool on a cold burner or a towel on the counter for 5 minutes and then pour it over the brown sugar, flour, and salt mixture in your bowl.
Use your impeccably clean hands to mix everything together until the mixture resembles coarse gravel.
Sprinkle the mixture over the top of your pan as evenly as possible.
Bake your Honey Apple Crisp at 350 degrees F. for 50 minutes, or until the apples are tender. You can test for tenderness by sticking a fork into the center of the baking pan. If you encounter resistance from the apple slices, bake it for another 10 minutes and then test again. When your fork goes all the way to the bottom of the pan and the crust on top is a deep golden brown, your Honey Apple Crisp is done.
Honey Apple Crisp is wonderful served either warm or cold. Serve in dessert dishes.
If you’d like to dress up your Honey Apple Crisp a bit, top each dessert bowl with a scoop of vanilla ice cream or a generous dollop of sweetened whipped cream.
Yield: Serves at least 12 unless everyone at the table wants more.
From Christmas Cake Murder by Joanne fluke
Preheat oven to 350 degrees F., rack in the middle position.
Graham crackers to line the baking pan
8 to 9 cups thinly sliced apples (I used a combination of Granny Smith and Gala, peeled, cored, and sliced as thin as a quarter.)
1 Tablespoon lemon juice
½ cup white (granulated) sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
1 cup honey (I used orange honey, but clover is also good—spray inside of measuring cup with Pam or another nonstick cooking spray to keep the honey from sticking to the inside of the cup.)
½ cup brown sugar (Pack it down when you measure it.)
1 cup all-purpose flour (Pack it down when you measure it.)
½ teaspoon salt
½ cup (1 stick, 4 ounces, ¼ pound) salted butter
Prepare a 9-inch by 13-inch baking pan by spraying the inside with Pam or another nonstick cooking spray, or buttering it. Line the bottom with graham crackers.
Spread the apple slices over the bottom of a baking dish.
Sprinkle the apples with the lemon juice.
Mix the white sugar with the cinnamon, nutmeg, and cardamom.
Sprinkle on the white granulated sugar mixture.
Drizzle the honey over the top of the apples as evenly as possible.
In a separate bowl, mix the brown sugar with the flour and the salt.
Melt the butter in a microwave-safe bowl or measuring cup for 30 seconds on HIGH. Leave it in the microwave for an additional minute and then check it to see if it’s melted. If it’s not, heat it on HIGH for increments of 20 seconds, followed by 20-second standing times until it is.
Michelle’s Note: You can also melt the butter over LOW heat on the stovetop if you prefer, but stir it constantly and be careful not to brown it.
Let the butter cool on a cold burner or a towel on the counter for 5 minutes and then pour it over the brown sugar, flour, and salt mixture in your bowl.
Use your impeccably clean hands to mix everything together until the mixture resembles coarse gravel.
Sprinkle the mixture over the top of your pan as evenly as possible.
Bake your Honey Apple Crisp at 350 degrees F. for 50 minutes, or until the apples are tender. You can test for tenderness by sticking a fork into the center of the baking pan. If you encounter resistance from the apple slices, bake it for another 10 minutes and then test again. When your fork goes all the way to the bottom of the pan and the crust on top is a deep golden brown, your Honey Apple Crisp is done.
Honey Apple Crisp is wonderful served either warm or cold. Serve in dessert dishes.
If you’d like to dress up your Honey Apple Crisp a bit, top each dessert bowl with a scoop of vanilla ice cream or a generous dollop of sweetened whipped cream.
Yield: Serves at least 12 unless everyone at the table wants more.
