Friday, March 12, 2010

Fall Dessert For Spring Break


So I have problems with seasons? Is that really that bad? I mean, it feels like summer right now, there's piles of snow on the ground, and grocery stores carry practically everything year round. How am I supposed to not be confused?

Apples are delicious. Especially when they aren't of the Red Delicious variety, but more tart, like a Granny Smith, or crisp, like a Braeburn. I'm happy now. And you should be, too. I'm updating, and sharing a sort of recipe for something quite tasty. But maybe, just maybe, you should wait for cooler weather come November to make this. Because right now, I think something along the lines of lemon cheesecake fits the weather better. But maybe not the season.

But instead, out of the oven comes what resembles an apple crumble or cobbler, minus the topping. Spooned into bowls and topped with a maple whipped cream, it was a tasty ending to my dad's delicious dinner, far too fancy to be eaten on the couch while watching the Academy Awards. But that's (sort of) just what we did.


And this is also a testament to the reason I shouldn't start posts and finish them a month later. I don't remember what I did to make that. I just remember it contains apples, cinnamon, and maple syrup, and maybe some salt baked in the oven. And that the whipped cream was heavy whipping cream that I attempted to use almond extract in, didn't like the results, and covered it up with maple syrup. And then topped it with almonds, that if I had the foresight, I would have toasted.

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