Do y’all remember this? I don’t know why I just said “y’all”… I never say “y’all” in real life. I’m from Eastern Canada, for crying out loud. But anyway it just feels right in the moment so I’m sticking with it. Y’all may remember that I had something of a dinner disaster on my hands a ways back. Sure sure, it all turned out all right in the end. But there were some important lessons gleaned from that experience, and equipped with the determination to learn from past mistakes I set about trying my hand at another dinner party.
We selected a fresh group of ecuatorianos to dine at our casa and gave the evening a mental theme.
~ the menu ~
warm potato salad
cucumber and cherry tomato salad
And for dessert? What could be more in line with simplicity (and deliciousness) than…
apple crisp? (answer: nothing)
My husband’s favorite taste of North America, apple crisp (or apple crumble, as he calls it) is probably one of the most down-to-earth and comforting desserts out there. Being as I am one who more often than not will avoid delicate pastries in favor of more adaptable desserts, (that is to say I avoid making them. I certainly do not avoid eating them. I’m all about delicate pastries in my mouth) apple crisp is an ideal dinner party dessert.
Take 2 could not have been further from the first dinner party. Everything was served family style. No courses, no fancy table settings, no white table cloth. I made the apple crisp the night before and heated it up while we ate dinner. I whisked up some whipped cream for the apple crisp, plopped it in a bowl and set it next to the crisp for people to serve themselves. No fuss. No fancy. Just good, simple food.
9 apples (go with your favorite baking variety) peeled, cored, and thinly sliced
juice of 2 small limes
1 tsp cinnamon
1 tsp vanilla
1/2 tsp almond extract
1 cup brown sugar
1 heaping cup of oats
2 tbs blanched almond slivers, crushed with your hand
2 tbs dried shredded coconut
1 tsp cinnamon (extra)
75g butter at room temperature (I use salted, cause I’m just a rebel that way.)
Toss the sliced apple with lime juice and add cinnamon, vanilla and almond extract. Set aside.
In a separate mixing bowl, combine sugar, oats, crushed almond, coconut and cinnamon. Slowly add the butter, shmooshing with your fingers until delightfully clumpy. (Uh huh, shmooshing. What?)
In a deep baking pan, slide apple mixture into the pan and even out the top with a spatula. Spoon the sugar mixture and press over the top, again making sure the top is even.
If you’re oven gets very hot, 190°C (375°F) will do. If not, I’d lean towards 210°C (410°F). But keep your eye on it.
Bake for 45 minutes to an hour, until apples are tender and the top is crispy. Cover with foil until ready to eat, and serve with vanilla ice cream or whipped cream.