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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup walnuts 7/8 cup flour 1/3 cup brown sugar 4 tsp. granulated sugar 1/8 tsp. cinnamon 1/3 cup salted butter 4 large apples (about 2 pounds) a little brandy to taste Gravenstein, McIntosh, Winesap or other flavorful cooking apples are best for this recipe. Instructions: Toast walnuts in a 350 degree oven for 4-6 minutes. Cool and chop coarsely in a food processor or by hand into about 1/4 inch chunks. (If the pieces are larger they will burn while the crisp bakes.) Make the topping: Put flour, sugars and cinnamon in a bowl. Work the slightly softened butter in with your hands by rubbing pieces of it lightly and quickly between your fingers or cut in with a pastry blender. When the mixture is beginning to hold together and looks crumbly, work in the cooled walnuts. Quarter, core and peel the apples and slice into a bowl. There should be 5-6 cups. Sprinkle with a little brandy or a couple of teaspoons of sugar to taste, adding cinnamon if you like. The topping is sweet so don't over sweeten the apples. Put the sliced apples in a shallow unbuttered baking dish - a 9 or 10 inch pie pan or a 9 inch square cake pan. Level them and cover evenly with a layer of the topping. Bake in preheated 375 degree oven until the topping is golden brown all over and the apples are tender - 30 to 45 minutes. If the topping has browned enough but the apples aren't cooked yet, turn the heat down to 350 and lay a piece of foil loosely over the top. Serve warm with vanilla ice cream or a pitcher of heavy cream. |
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