While Ashley’s parents were visiting, we all rented a zipcar for the day and drove out to Long Island to do some apple picking. We brought back a peck: far more than we needed, but we knew we could make quick work of them with the aid of an apple crumble.
First step: peeling and coring the apples–six in total.
We made the very decadent crumble topping from a recipe on Epicurious, and then added about 2 tsp of cinnamon, a 1/2 tsp of freshly ground nutmeg, and a 1/4 tsp of salt.
We started off using our beloved kitchen-aid and its slicer attachment, but feared the slices were too thin and could lead to a mushy filling. (To compensate for the two different thicknesses, we microwaved the thicker apples for a few minutes to pre-cook.)
After adding some lemon juice and a few more dashes of cinnamon, we piled it all into a buttered pie dish, layering on the thick topping, and baked it at 450 for around 30 minutes. This is a bit hotter than usual, but we were hungry and impatient!
Once the crust was golden, we took it out and poured some champagne–favoring this over a proper dinner.
One slice was followed by another… and another…
As our self-control was clearly compromised, we brought a large slice over to our neighbors in a moment of strength. (And Ashley wanted to tell them about riding up in the elevator earlier that evening with Macaulay Culkin and Seth Green!)
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