But none of us are immune to what is happening in the world. And I find today that food writers are reflecting on what is happening in Israel. This morning Lean Koenig of “The Jewish Kitchen” sent her Substack subscribers a bit of edible comfort – a cross between baked apples and an apple crisp. It’s a brilliant idea, simple in execution, and comforting, indeed.
Ingredients:
4-5 medium baking apples, unpeeled 1/2 cup unsalted butter, softened 3/4 packed cup light brown sugar 1/4 cup all-purpose flour (gluten free all-purpose is okay) 1 cup rolled oats (not instant) 1 teaspoon ground cinnamon 3/4 teaspoon ground cardamom 1 teaspoon grated lemon zest 1/4 teaspoon kosher salt 1/4 cup apple juice/cider or water
Preparation:
Heat oven to oven to 375 degrees.
Halve apples lengthwise (through the stem and core). Using a melon baller or small, sturdy spoon, scoop out and discard the cores and seeds. Arrange the halved apples, cored-side up, in a 9×9 inch square baking dish.
In a bowl, combine the softened butter with the brown sugar, flour, oats, cinnamon, cardamom, lemon zest, and salt. Using your fingers, a potato masher, or a fork, press and combine the ingredients until it forms a crumbly mixture.
Divide the topping amongst the apples, mounding and pressing it generously over the surface of each apple. Carefully pour the juice (or water) into the baking dish, taking care not to pour it directly over the apples. Bake until the fruit is tender and juicy, and the crisp topping is golden, 40-50 minutes. (The total time will depend on what variety of apple you use and how soft you like the apples to be.) Serve warm or at room temperature, drizzled with some of the juices from the baking dish.