Just in time for apple season is this rich and decedent apple dessert. Warm out of the oven with ice cream, this is a perfect end to a wonderful meal. If you want to have a bit of fun, use individual ramekins and you can create multiple mini desserts. If you do this, then I like to start them in a water bath for half the cooking time and then transfer to a baking sheet.
Ingredients
1/2 lb sliced and peeled Apples. I like to mix a tart apple like Granny Smith with a full bodied apple like Macintosh.
1 ½ Tbsp. of Cornstarch, mixed with 2 Tbsp. of warm water
1/4 cup Water
1/4 cup Water
½ tsp Cinnamon
1/8 tsp Ground Cardamom
1/8 tsp freshly grated Nutmeg
1/8 tsp Ground Cardamom
1/8 tsp freshly grated Nutmeg
1 ½ cup of sifted AP Flour
1 cup Sugar
¼ cup Light Brown Sugar
2 tbsp. Light Brown and white Sugar mixed
12 Tbsp. of Earth Balance or Butter
Preheat the oven to 350 degrees. Sift the flour; sugar, brown sugar, cinnamon and nutmeg together and then cut the butter and margarine into the mixture until it is completely incorporated.
Take the apples and put into the saucepan with the 1/4 cup of water and bring to a soft boil and add in the cornstarch mixture and cook until thickened. Now put apples into 8 inch square Pyrex dish or a 9 inch rectangular Pyrex dish.
Gently sprinkle and pat the flour mixture over the top of the apples and then finish with the sugar mixture. Put onto a baking sheet and bake for 40 minutes and then brown with the broiler until just golden. Watch it carefully, as it will easily burn.
Allow to cool before serving. Either cinnamon ice cream or a double Devon cream makes a great addition. To keep it vegan, go for the SO Delicious Vegan Ice Cream.
The Louisville Chef 