Yes, I cooked yesterday in Italy. An American dinner – well sort of. It was American food the Italian way.
- Chicken & Dumplings
- Beef Stew
- Apple Crisp
- Lots of wine
The yummiest apple crisp I’ve ever made, and if you have dark brown sugar you can make it in Italy!
- 12 tbsp (170 g) unsalted butter (melted)
- 1½ cups (180 g) flour
- 1½ cups (300 g) dark brown sugar (packed)
- 1 cup (80 g) old-fashioned rolled oats
- 1 cup (113 g) pecans (chopped)
- 1 tsp salt
- 3½ pds (1.6 kg) mixed apples such as Granny Smith, Macintosh, and Pink Lady (peeled, cored, and cut into 1/2-inch wedges)
- 1 tbsp ground cinnamon
- 2 tbsp fresh lemon juice
- Heat the oven to 350° F (176° C). Butter a 13×9 inch baking dish. In a medium bowl, combine flour, 1 cup (200 g) of the brown sugar, oats, pecans, and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
- Add the apples to the buttered baking dish and toss with the remaining 1/2 cup (100 g) brown sugar, cinnamon, and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50-60 minutes. Serve warm or at room temperature.