For the last couple of days we've been wrapped up in a warm, comforting blanket of contentment due to Tuesday's fantastic election results.
Add to the mix a hearty portion of cinnamon, clove and nutmeg laced Apple Crunch topped with vanilla ice cream, and you've got yourself a recipe for nirvana.
This recipe is my adaption of Hannah Davis' Baked Apple Crunch, a recipe from the 1700's that is prinited in the New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants, by Molly O'Neill.
I love this cookbook! It is crammed with delicious recipes ranging from Afghan to Argentinian, Chinese to Creole, Italian to Indian. And it was the first gift my husband, a native New Yorker, ever gave me (a subtle hint that he had high expectations of my cooking abilities, perhaps?).
My version of Apple Crunch is often requested by friends so I find myself making it over and over every autumn. Once you try it, you'll know why.
sliced up apples, mixed with sugar and spices
the crunch topping
the golden Apple Crunch, hot out of the oven and fragrant with spices (I made this twice in the last week, hence the different dish)
2 pounds tart cooking apples, such as Granny Smith
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
1/2 cup flour
1/4 cup sugar
3 tablespoons butter, cut into small pieces
1 teaspoon vanilla
Pre-heat oven to 350 degrees F.
In a large bowl mix the sugar, cinnamon, nutmeg and cloves together.
Peel, core and thinly slice the apples and mix with the sugar and spice mix so all the apples are coated well.
Spoon into round pie plate or square ceramic baking pan.
In another bowl, mix the flour and sugar together, then add the butter and the vanilla.
Using your fingers, combine the mixture so the butter is combined with the dry ingredients.
Spoon over the apples to evenly cover.
Bake for 1 hour, until apples are soft and cooked through and top is golden.
If serving without ice cream, sprinkle with a couple of tablespoons of powdered sugar.