For the past couple of weeks The Denver Post has presented a "Countdown to Thanksgiving" feature with some fantastic recipes. (The previous week’s recipes are here.) Since I’m on the lookout for desserts without eggs – due to my daughter’s egg allergy – I thought this recipe would be a good one to try:
Make ahead: 1 day prior
Prep time: 20 minutes
Cooking time: 30 minutes
This recipe comes from a 1965 edition of The Fannie Farmer Cookbook and is slightly modified with the addition of the apple cider. Tastes great for breakfast, too. From Big Bang Catering.
- 8 cups Colorado apples (Winesaps, Rome or Granny Smith are best baking varieties) peeled and sliced
- 1 cup apple cider
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1/2 cup white unbleached flour
- 2 teaspoons cinnamon
- 1 cup plus 2 tablespoons butter
- 1/2 teaspoon salt
- Pre-heat over to 350 degrees.
- Butter a deep baking dish, preferably not glass.
- Toss sliced apples withapple cider.
- Mix white and brown sugar, flour, cinnamon, butter and salt.
- Place apples in baking dish; sprinkle flour mixture to cover top of all apples.
- Bake until apples are tender and top crust is brown, about 30 minutes.
- Serve with whipped cream or vanilla ice cream.
Alternatives: Since my mother-in-law is on a gluten free diet, I may try this another time with a brown rice or soy flour.
Picture credit: Denver Post / RJ Sangosti
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