Thursday, September 24, 2009

Finally A Chore We All Benefit From, or Rob's Coconut Pecan Apple Crisp Recipe

"Girls, get pickin' some apples."

And so started our saturday.  We only have one apple tree, planted in memory of our second daughter Ashley, but it brings forth a lot of great tasting apples, especially this year. We don't spray our apples, so they're kinda gnarly, but they taste good, once you cut around the wormy parts.

We were having some guests over that night and I decided to try a new way of making apple crisp.  The last couple ones we made were from church cookbooks, normally a good source, but they all left me wanting. 

First, we get out our trusty apple peeler which is such fun.  

Then after cutting around the bad parts, we accumulate the equivalent to 4 apples of small pieces. We added 3 spoonfuls of fresh lemon juice, 1 spoonful vanilla, 2 sp sugar, 2 sp vinegar (apple cider or white wine) and a pinch of salt.  We stirred them around until they were evenly coated.  Then into an 8 x 8 pan they went.  (we fired up the oven to 375)

In another bowl we combined 1 cup brown sugar, 1 handful chopped pecans, 1 handful sweetened coconut flakes, a pinch of salt, stirred it around and then cut one stick or softened butter in to it.  Basically you smush the butter and chop it with a fork until you have just little bits of butter covered with the brown sugar mixture. (they make a great utensil for doing this)

We then poured that mixture over the apples and baked for 45 minutes at 375.  

I don't want to spoil it for you if you're going to make it yourself, but WOW.

Try it and let me know what you think.

cook well,

Rob Barrett

Rob's Coconut Pecan Apple Crisp.

4 apples

3 spoonfuls fresh lemon juice

1 sp vanilla

pinch of salt

2 sp sugar

2 sp white wine vinegar

1 stick of butter

1 cup brown sugar

1 handful choped pecans

1 small handful cocnut

pinch of salt

Preheat oven to 375.  

Peel, core and cut up 4 apples in to small pieces, place in bowl.  Add 3 spoonfuls of lemon juice, 1 sp vanilla, 2 sp sugar, 2 sp apple cider vinegar (or white wine vinegar) and a pinch of salt.  Stir to coat and place in 8 x 8 pan.

In another bowl add 1 cup brown sugar, 1 handful chopped pecans, 1 handful sweetened coconut flakes, and a pinch of salt.  Stir to combine then add 1 stick of butter, softened. Cut butter with the mixture (break apart with a for or butter cutter) until just coarse. Pour over apples, don't pat down. 

375 for 45 minutes.

Let it sit for 10 minutes then serve with vanilla ice cream. Yum.

© 2009 Cooking For Dads

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