This weeks recipe, chosen by Cristine of Cooking with Cristine, is Apple Orchard Pecan Crumble. Thank you so much for choosing this recipe Cristine!
I had some Granny Smith apples leftover from another apple dish I did recently, so I only had to buy the other apples. McIntosh and Golden Delicious. I didn't see any Macouns around. I don't think I have ever seen those in any of the stores around here. My Golden Delicious were actually Golden Ginger apples. Never had them but hoped they would be close enough.
I think I sliced my apples a bit on the thin side. The recipe calls for 1/4" slices, but I think mine ended up being about 1/8" or even thinner. Because of that, they cooked down quite a bit. I didn't have a problem with that, but others might. You could still see that there were slices in the dish, but they were very soft.There was also a lot of juice, but not sure if that was from thin slices or just plain juicy apples. :)
Another thing I did was kick up the cinnamon. Recipe calls for 1/2 teaspoon, but I love cinnamon in apples and I used close to a full teaspoon in my dish. I didn't have any ground allspice on hand either, but did have some whole allspice that I grated on a micro-grater.
For the next hour and 20 minutes I had to wear a bib to keep the drool off my clothes! That's a bit of an exaggeration, but the aroma of this dish baking was maddening. For me, the sense of smell is very important in cooking. Smelling good while being prepared is the first hurdle a recipe must pass in order to be good. This one passed with flying colors!
I took it out of the oven and it was just beautiful to look at. The crust was a nice golden brown, with bits of pecans peaking out here and there. You could see the juice from the apples bubbling up around the edges of the crumble topping. I gave it about 5 minutes and then cut into it with a big spoon. I put some in a dish and added a dollop of whipped topping to it and dug in.
SMS and see what the other bakers thought. :)