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

By Wolfgang Puck, Tribune Content Agency on

Remove and discard the vanilla bean pod. Set the apples and their cooking liquid aside to cool until warm or room temperature before serving. Keep the oven set to 325 F (160 C).

Meanwhile, to toast the streusel, spread it on a baking sheet, and bake in the oven until crispy and darkened slightly in color, 5 to 10 minutes, checking carefully to make sure the streusel doesn't burn. Set aside.

To serve, use a large spoon to carefully transfer each apple, with its cinnamon stick still in the center, to an individual serving bowl. Spoon the reserved liquid around the apples. Sprinkle each apple with toasted streusel, and garnish with a mint sprig. Serve immediately.


Makes 1 3/4 cups (435 mL)

1/4 cup (60 mL) unblanched whole almonds

1/3 cup (80 mL) all-purpose flour

2 tablespoons dark brown sugar

2 tablespoons granulated sugar

1 1/2 teaspoons ground cinnamon


3/4 teaspoon freshly grated nutmeg

Pinch of ground cardamom

4 tablespoons unsalted butter, chilled and cut into small pieces

1/3 cup (80 mL) quick-cooking oats

Position a rack in the center of the oven and preheat the oven to 350 F (175 C).

Spread the almonds on a baking tray, and toast until fragrant and nicely browned, 15 to 18 minutes, turning occasionally with a metal spoon. Set aside to cool. Transfer to a food process with the stainless-steel blade and pulse briefly just until coarsely chopped. Transfer to a bowl and set aside.

Put the flour, brown and granulated sugars, cinnamon, nutmeg and cardamom in the food processor. Pulse on and off a few times to combine. Add the butter, and process just until the mixture reaches a uniform coarse, crumbly texture. Transfer to a medium-sized bowl.

Add the oats and almonds to the mixture, and stir just until thoroughly combined. Cover the bowl with plastic wrap, and refrigerate until ready to use, up to three weeks; or transfer to a freezer container and freeze for up to three months.



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