68 Days of Gourmet: Day 49
And yet another dessert recipe makes its way into 68 Days of Gourmet. I told myself that I wasn’t going to make any more desserts and that I really needed to make appetizers instead but then I found myself with a serious craving for an apple dessert last night.
It was totally worth it. Does it get any better than warm apple pie/cobbler/crisp and vanilla ice cream? So basic but so satisfying. Comfort food dessert. I love how easy crisps are – no fooling with pastry crust. I think this was ready to go in the oven in less than 20 minutes – including peeling and cutting the apples. There is nothing fancy about this recipe – it’s just basic and delicious.
I must recap my weekend for you. It was definitely jam packed on the fitness front. Friday morning I attended hot vinyasa at Y2. I am convinced that this is the perfect way to start off a Friday and kick off the weekend. I literally pop out of bed when my alarm goes off at 5:45 and I am NOT a morning workout person!
I taught BodyPump Saturday morning. I was still pretty sore from teaching last Thursday (I guess my body was a little weak coming off of the sickness) but there’s nothing like seeing 21 people up bright and early on a Saturday to get you motivated! I’m really loving that I’m starting to recognize faces and get to know some of the regulars in my classes.
Saturday afternoon was all about the yoga. Last week I signed up for a 3-hour yoga boot camp at Y2. It was 2 hours of hot vinyasa and one hour of long slow deep (holding positions for 5+ minutes). Being relatively new to my practice, I was pretty nervous. I am so happy to report that the class was awesome and I not only survived but felt great. I even managed to be one of 3 or 4 people to hold a plank for 5 minutes! I love the feeling I have at the end of a big fitness achievement (finishing a race, surviving yoga boot camp, etc). It’s great to know that you’ve given it everything you have!
So maybe that gives you a little more background on why I was so ready for my apple dessert last night!
One year ago: Spicy Thai Noodle Bowl with Tofu
FOR THE TOPPING
2 1/3 cups all-purpose flour
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
3/8 teaspoon cinnamon (1 just kind of eyeballed it – probably more like 1-1 1/2 teaspoons)
3/8 teaspoon salt (again, probably used more like 1 teaspoon)
2 sticks unsalted butter, slightly softened and cut into tablespoons
1 1/2 cups pecans, toasted and chopped
FOR THE APPLES
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 pounds apples (recommended fuji or jonagold)
2 tablespoons fresh lemon juice
Zest of 1 navel orange
Preheat oven to 375 degrees. Butter a 3 1/2 to 4 quart baking dish.
FOR THE TOPPING
Combine flour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to bowl and mix in pecans with your fingers. Alternatively, whisk together the flour, sugars, cinnamon and salt and work in butter and pecans with your fingers or a pastry blender.
FOR THE FILLING
Whisk together sugar and cinnamon. Peel, quarter and core apples and cut into 1/2-inch thick slices. Add apples, lemon juice and orange zest to sugar mixture and mix until well combined.
TO ASSEMBLE AND BAKE
Spread apples in prepared baking dish. Crumble topping evenly over apples. Bake until topping is golden brown, 45 to 60 minutes. Let cool a bit and serve warm.
Yield: 8-10 servings
*Note: I easily cut this recipe in half and used a smaller baking dish.