Apples in all their glory

Happy hump day everyone! So fall is upon us...even though it doesn't feel like it today! Nonetheless, in keeping with the fall tradition, I've got delicious apple recipes that require different kinds of crust. Today I'll be bringing back the apple brown Betty, cobbler, and crisp. Here goes:

Apple Brown Betty
Edna Lewis, March 2000
In Pursuit of Flavor

Ingredients:

1 1/2 teaspoons freshly grated nutmeg

1/2 cup sugar

3 cups 1/4-inch bread cubes

2 tablespoons melted butter

Grated rind of 1 lemon

2 pounds large apples

2 to 4 tablespoons cold water (optional)

Directions:

1. Preheat the oven to 375°F.
2. Combine the nutmeg and the sugar and set aside 2 tablespoons. Put the bread cubes in a bowl and toss with the rest of the sugar mixture, the melted butter, and the lemon rind.
3. Peel, core, and slice the apples into fairly thick wedges. Line the bottom of a heavy 1 1/2-quart casserole with 1 cup of the bread cubes. 
4. Layer half of the apples over the bread and top with 1/2 cup of the bread cubes. Layer the rest of the apples in the casserole and sprinkle with water. 
5. Cover with the rest of the bread cubes and evenly sprinkle the reserved 2 tablespoons of sugar over the top. Put the lid on the casserole or cover tightly with foil. Bake in the center of the preheated oven for 40 minutes. 
6. Take the lid off the betty, and bake for 10 to 15 minutes longer, or until apples are tender and the topping is brown.

Warm Apple Cobbler

Ivy Manning, January 2011

Bon Appetit

Ingredients:

Apples:

• 4 medium granny smith apples, peeled, cored, cut into 1/2-inch-thick slices (about 5 1/2 cups)
• 3 large fuji apples, peeled, cored, cut into 1/2-inch-thick slices (about 4 cups)
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 1 teaspoon vanilla extract
• 1/3 cup (packed) golden brown sugar
• 2 tablespoons all purpose flour
• 1/4 teaspoon ground cinnamon

Miso streusel topping:

• 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
• 3 tablespoons white miso
• 2 large eggs
• 2 cups all purpose flour
• 1 1/3 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Vanilla ice cream

Directions:

For apples: 

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. 
2. Toss first 5 ingredients in large bowl. Add sugar, flour, and cinnamon; toss to combine. Transfer to baking dish.

For streusel:

1. Whisk butter, miso, and eggs in medium bowl until smooth. Combine flour, sugar, baking powder, cinnamon, and ginger in large bowl. Form well in center of flour mixture and add butter mixture. Using rubber spatula, toss until large clumps form.
2. Using fingertips, break up streusel clumps into smaller pieces and sprinkle streusel topping over apples. 
3. Bake until apple mixture is bubbling and streusel is golden brown, 50 to 55 minutes. Cool slightly. Serve cobbler slightly warm topped with vanilla ice cream.

Apple Crisp with Sweet Ginger and Macademia Nuts

Food & Wine

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• Salt
• 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
• 3/4 cup macadamia nuts, finely chopped
• 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
• 1/3 cup finely chopped crystallized ginger (2 ounces)
• 1/2 cup granulated sugar
• Finely grated zest and juice of 1 lime
• Vanilla ice cream, for serving

Directions:

1. Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
2. In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.

MAKE AHEAD The crisp can be refrigerated overnight. Rewarm before serving.

All of these recipes are best served with vanilla ice cream! Happy baking!