Issue 04

Recipes

Sweets

Recipe by The Communal TablePhotography by Cheryl JuettenFood Styling by Katie Hardin

Apples seem pretty humdrum until they come storming onto the scene in autumn. In October, the apples are so fragrant at the market that I can hardly pass a stand without swerving in to get a burst of their crisp, floral juices in my mouth. Baking them enhances the warming qualities we crave this time of year. For a streusel recipe to use with this recipe, check out our freezer steusel recipe.

Directions

Preheat oven to 375°F.

Peel the skin from the top part of the apples. Using a melon baller, core the apples, leaving the bottom intact. You’re trying to create a cup that will stand on its own. Squeeze the juice of the lemon over the apples and place them in a shallow baking dish. Divide the streusel among them and pack into the hollow parts of each apple. Pour about a ½ inch of water into the bottom of the pan and bake for about 45 minutes to 1 hour, depending on the size, shape, type and demeanor of each apple. You’re looking for these to be soft, but not totally collapsed into a heap. Serve warm in a puddle of cold heavy cream.

Savor with delight and gratitude early in the evening when it’s already dark outside with dwindling light of fall.

Dena

Love it.

 

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