It all began with my grandmother. I remember learning from her my first recipe.
For that reason I like it to be my first post in this new place where I hope to share my hunger for all things culinary. And they are many.
Back then, there were no real measures. Watching was the way to learn. And writing everything down. We had recipe notebooks.
Maybe 3 spoons of flour from a very old soup spoon, which was almost double the tablespoon measure we use now.
Very simple, it is just an Apple Crisp. Or crumble.
And very good with cream poured directly from the container.
An Apple Crisp
Yield 8 servings
- 5/6 apples, peeled, cored and cut inmedium wedges
- Juice of half a lemon
- 2 Tbs sugar
- 1/2 teaspoon cinnamon
- 1 cup (140 grs) all purpose flour
- 3/4 (150 grs) cup sugar
- 1/2 cup (110 grs) butter, cold
- Preheat the oven in 350ºF (180ºC).
- Butter a 9×9 inch (23×23 cm) glass dish.
- Arrange the apples in the bottom and drizzle with the lemon juice.
- Mix together sugar and cinnamon and put over apples.
- (you can vary this quantity if you like it less sweet or more cinnamony).
- For the crumble: In a food processor, with the steel blade, put flour and sugar. Pulse once or twice.
- Add cold butter and pulse until the butter is the size of peas.
- Put this mixture over the apples, distributing evenly.
- Bake for 35 to 40 minutes or until golden brown.