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Granny Smith apples are the star of this easy, old-fashioned dessert

By Wolfgang Puck, Tribune Content Agency on

That's why the following recipe for baked Granny Smith apples with toasted streusel may come as such a surprise. With very little preparation work, and a few simple ingredients, it transforms one of the most widely available apple varieties into a dessert that distills the very essence of apple goodness. One taste, and you might not be able to stop eating it.

Little more is needed to highlight those qualities. But the easy-to-make streusel sprinkled over each serving adds a delightful, complementary bit of crunch and sweet spice. (The name comes from the German "streuen," meaning "sprinkle," and the mixture is also good sprinkled over other desserts like cobblers, coffee cakes or even ice cream.) You could also, if you like, drizzle a little homemade custard sauce, or even a touch of heavy cream, in the bottom of each bowl before adding the apple -- or serve a small scoop of vanilla ice cream alongside the dessert.

Once you give this simple recipe a try, it may well become a standby for you throughout apple season.

BAKED GRANNY SMITH APPLES WITH TOASTED STREUSEL

Serves 8

8 medium Granny Smith apples, about 3 pounds (1.5 kg), or Jonagold or Winesap varieties

 

8 small cinnamon sticks

1 1/2 cups (375 mL) packed golden brown sugar

1 cup (250 mL) Calvados or applejack brandy

1 cup (250 mL) water

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(c) 2019 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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