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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7 | large (3-1/4" dia) (approx 2 per lb) | apples peeled or unpeeled, cored and cut (about 8 | 1 1/2 | teaspoons | lemon juice fresh | 1 | tablespoon | water | 1/3 | cup | sugar | 1/4 | teaspoon | cinnamon, ground | 1/4 | teaspoon | nutmeg | 3/4 | cup | flour unbleached | 1/4 | cup, packed | brown sugar | 1/4 | cup, packed | brown sugar (firmly packed) | 1/2 | teaspoon | cinnamon, ground | 1/4 | teaspoon | salt | 5 | tablespoons | butter (unsalted, chilled, and cut into small piec | 1/4 | cup | Bob's Red Mill | 1/4 | cup, chopped | walnuts, organic, chopped | 1/4 | cup, chopped | walnuts, organic, chopped (can use walnuts, pecans or almonds) |
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Steps
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Sequence
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Step
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| | 1 | Core, quarter and slice apples into large mixing bowl. Sprinkle with lemon juice and water and mix well. Add sugar, cinnamon and nutmeg. Add sugar if necessary. Spread evenly into 9x11 casserole dish. | | 2 | Preheat oven to 350 degrees F. In medium bowl, mix flour, brown sugar, cinnamon and salt for topping. Stir with fork to blend and then cut in butter until mixture is crumbly. | | 3 | Spread evenly over apple mixture and place on foil-lined baking sheet to catch overflow juices. | | 4 | Bake 45 minutes, then cover loosely with foil to prevent topping from getting to brown). Continue baking another 10 minutes, then check apples by piercing them with sharop point of knife - should be tender yet still hold shape. If overdone, will turn to applesauce, if underdone, will be firm to bite. If necessary, continue cooking and check every 5 minutes. When done, remove to cooling rack until ready to serve. |
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