Saturday, October 3, 2009
...Caramel Apple Shortbread Crisp, or The Best Thing Since Apple Pie
Or maybe you don't have to wait that long. :)
This apple crisp is inspired and modified from this recipe from the New York times.
To start, the apples:
Chop up god-knows-how-many-freakin-apples (and yes, that is our technical term) into to super thin slices-enough to fill a wok to the brim. These will eventually release about a third of their volume. Put them in the wok over medium heat. Gradually add 2 cups of sugar as you cook, and add two tablespoons of butter when the apples begin to release their juices. Turn upon occasion, and cook until transparent and caramelized.
Preheat the oven to 400 degrees, and coat a ten-inch square pan with butter.
We crumbled store-bought gluten-free pecan shortbread cookies into a bowl. While I'm sure glutinous cookies would also do the trick, the gf ones seemed to crumble like magic. We then added brown sugar (small amounts) and butter. K showed me her expertise on making a coffee-cake like topping: Cut a half cup of butter into the sugar/shortbread, then break with hands into pea-sized amounts. "Toss" with sugar/shortbread and cut with flour until crumbly. Put in fridge until apples are finished.
When apples are finished place into pan with crumble on top (and on bottom, too, if you like). Place in oven until top is browned, add cinnamon if desired. The result? Prepare your sweet tooth for a christmasy, crumbly taste meant to be shared with favorites. :)