AMY TANNER’S APPLE CRUNCH

Ingredients:  The CRUNCH

  • ¾ cup sugar

  • 1/3 cup butter

  • 1 cup flour

  • 1/8 tsp. mace

  • ¼ tsp. salt

Ingredients:  The APPLES

  • 6 apples, peeled/sliced,

  •             Granny Smith/Northern Spies

  • ½ cup red cinnamon candies (2 bottles)

  • 1 tsp. vanilla

Mix Crunch ingredients in food processor. Or, laboriously cut the butter into the mixed dry ingredients using a pastry cutter. Line a 10” Dutch oven with aluminum foil. Place apple slices into the DO and distribute to a fairly flat, even surface. Sprinkle the cinnamon candies evenly over the surface. Sprinkle the vanilla evenly over the surface. Top with the Crunch. And again, distribute this over the surface forming a flat, even covering. Bake for 45 minutes in the oven at 375 degrees, or in the DO use about 7 briquets under the Dutch and about 16 on the lid. Topping should barely start to brown. Serve hot with the most decadent vanilla ice cream you can find. Serves 4 to 6. Note: 1) The apples do not need to be peeled; and, 2) It is not required that the Dutch oven be lined with aluminum foil.

-Recipe adapted from CEE DUB’S ETHNIC & REGIONAL DUTCH OVEN COOKIN’, page 193.