Apple Mush

"When I was shooting an apple video with Pamela Cohen, a producer at ABC News, she started reminiscing about this recipe. To me it is the epitome of what old-fashioned desserts are about: simple and satisfying dishes that have been passed down from generation to generation. Apple Mush is in the family of warm fruit desserts that also includes cobblers and crisps, but this recipe has an unusual topping that is baked until crisp and golden with sweet, softened apples underneath."

6 Servings

1/2 cup plus 3 tablespoons granulated sugar
1/2 cup all-purpose flour, preferably unbleached
1 teaspoon baking powder
1 egg, beaten
1/4 cup (packed) dark brown sugar
1 1/2 teaspoons cinnamon
4 large Granny Smith apples (2 pounds)
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, cut into small pieces

Vanilla ice cream or frozen yogurt, for serving

In a medium bowl, combine 1/2 cup of the granulated sugar with the flour and baking powder. Add the egg and stir until a smooth, stiff dough forms. Cover and set aside for 30 minutes.

Preheat the oven to 450 Degrees F. Lightly butter a 9-inch pie plate and set aside. In a small bowl, combine the remaining 3 tablespoons granulated sugar with the brown sugar and cinnamon; set aside.

Meanwhile, peel, quarter and core the apples; slice them lengthwise 1/4-inch thick and place in a large bowl. Add the lemon juice and toss well. Place one-third of the apples in the pie plate, sprinkle with one-third of the cinnamon sugar and dot with one-third of the butter. Make two more layers with the remaining apples, cinnamon sugar and butter, mounding the apples quite high in the center of the pan. Dot the apples with large pieces of the dough topping.

Set the pie plate on a baking sheet and bake for 10 minutes. Turn the oven down to 350 Degrees F. and bake for 45 minutes longer, or until the topping is nicely browned and the apples are soft. Let cool on a wire rack for about 30 minutes. Serve warm, topped with vanilla ice cream or frozen yogurt.

Recipe of (the late) Richard Sax
From: "The Best of Food & Wine 1992 Collection"

Happy Thanksgiving!