Monday, November 30, 2009

apple crisp topping (csa week 12)

subtitle: why can't potatoes do this?
also known as: the reason i have no trouble getting through 5 lbs of apples in one week.

when i heard the chatty csa members discussing the types of apples this week at pick up, i almost wished i hadn't. rome apples. i had been lucky to be getting apples that were downright fuji like. large, crisp, sweet. not a mealy one in sight. it had actually been rather remarkable, or so i thought as i crunched daily at my desk. so when this week's apple yielded a less than perfect snacking option, i knew i was going to have to stew the suckers. then i wouldn't know the difference.

i had already done oatmeal with apples and a number of crisps. i decided it was time for a fall frozen dessert topping: apples with a crispy oat topping, over frozen yogurt. kinda like a deconstructed apple crisp. the goal was to make it as quick as possible (so that i could eat it, obviously).
lots of contrast in flavors and textures here: i used tart frozen yogurt which went perfectly with the sweet apples and the crispy topping went nicely with the soft apples.

stewed apples with crispy oat topping

cut up apples, put them in a small saucepan, add some fat (i admit, i used earth balance and not butter), some brown sugar, cinnamon, and a little bit of water. a little bit of lemon juice is good too, if you have it. cook over low heat until the apples reach desired level of softness and the liquid reduces and becomes syrupy.

for the topping, mush together oats with some more fat and brown sugar. i cooked mine in the toaster oven and obviously didn't watch them as carefully as i should have as per the visual below...

put on top of ice cream, frozen yogurt, regular yogurt, oatmeal, should I keep going?