Ice, Elevation & Apple Crisp
Friday night I came home, ready to snuggle in bed with Slayer and watch Jamie Oliver’s Food Revolution. My right ankle had been hurting all day and when I took off my shoe and sock I found it was completely swollen. Not to be out done, my right ankle decided to swell up a bit too.
So I spent the majority of my weekend in bed, ankles wrapped in ice, watching movies and reading. I finished The Giver and 4-Hour Work Week and watched Moon and Love in the Time of Cholera. I also watched two Wings games – Friday’s game was sooooo good and Sunday…well we’ll just forget about that one.
It also cheered me up to read your comments on my last post and check out all your blogs.
Most people would relish two days of doing nothing, but I started to feel stagnant and sad after just a few hours. I’m going to take it easy this week, but I’m looking forward to a busy weekend.
Saturday night I decided I needed dessert, so I whipped up an apple crisp. I made a half-batch, but wasn’t paying attention and added all the butter. It still turned out edible as most of the butter liquefied at the bottom of the dish.
1/3 cup all-purpose flour
1/3 cup dark brown sugar
1/3 cup pecans, toasted, chopped (I used almonds)
Pinch fine salt
6 tablespoons cold unsalted butter, cut into bits
4 medium baking apples, such as Braeburn, Rome, or Golden Delicious (I used Granny Smith)
Unsweetened whipped cream, optional
Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.
Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin.
Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.
Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.
Recipe from Food Network04.19.10 in food, weekend