One of the sweet things about writing this blog is the extent to which my nearest and dearest enable me by reading, taste-testing and buying me new and exciting old books to try. Today’s recipe is taken from Betty Crocker’s Dinner for Two:
Everything about this book is brilliant, it‘s a first edition from 1958, spiral bound and bought in North Carolina by a friend on a road/llama farming trip. It’s full of joyous illustrations by Charles Harper. This one caught my attention as it looks quite like me, if I dyed my hair blonde and set it and wore dresses round the house, as opposed to a ponytail, glasses and threadbare tracksuit bottoms:
Right, apple crisp. I had no idea what this was before I read the recipe (to me the name conjures visions of dried apple slices) but it’s actually very similar to things I’ve made in the past, though I normally season the fruit, not the topping and use flour or oats, not both.
I made three times the quantity listed (plenty of apples around this year), which filled a 8″ by 5″ by 1.5″ dish, so I shall approach all future container recommendations in this book with scepticism. As I made a larger version, I had to cook it for a slightly longer but I actually cooked it for slightly too long and burnt one corner. (I know, you’re shocked.)
The topping had a strong spicy caramel flavour and baked into a mixture of small crumbley pieces and large crunchy chunks, complementing the plain, juicy apple. A little less butter would make the dish softer, lighter and tidier to serve, if that’s a priority in your life. The amount of cinnamon and nutmeg listed is absolutely perfect (to my palate), so top marks for that, Far Westerners.
Crisped by Elly