Tuesday, December 7, 2010

Apple and Rosemary- a new favorite combination

It all started on Friday night. Several friends met to christen an artist friend's new studio, and one lovely woman brought individual apple gallettes- brightened with a hint of rosemary. I will tell you, it was inspired. So much so that last night (only a couple of days later) I got a text from a friend and neighbor who also attended Friday's festivities:
Rosemary Apple Crisp coming out of the oven in a few. Want to come over?

Um, yes please.
So, here is Susan's take on our new favorite combination. This is a delicious wheat free version.

Rosemary Apples with Oatmeal-Almond Crisp
  • 1/2 cup almond meal/flour
  • 1 cup plus 2 tablespoons packed light-brown sugar
  • 1/2 cup old-fashioned rolled oats (not quick-cooking)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 5 Pink Lady apples (or some other tart variety), peeled, chopped
  • Juice of one lemon
  • 2 tbsp finely chopped fresh rosemary

  • Preheat oven to 375 degrees.
    Toss apples with lemon juice and rosemary and distribute evenly in the bottom of a 2-qt baking dish.

    Combine almond meal, brown sugar, oats, and salt. Cut in the butter until the mixture is relatively evenly mixed. Distribute the crust evenly over the apples.

    Bake 40 minutes.
    Serve with vanilla ice cream or yogurt.
    Makes 6 -8 servings.
    [If you like it with lots of crust, double the first five ingredients.]

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