Description
Comforting, spicy and delicious. Perfectly cooked apples with a biscuit with crispy top. Serve warm with vanilla ice cream.
Ingredients
Filling:
8 to 9 tart baking apples, pared, cored and sliced
1/4 cup freshly pressed or reconstituted frozen apple juice (I also use bottled)
1/4 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/4 cup firmly packed dark brown sugar
1 tsp fresh grated lemon rind
1/4 cup butter
Topping:
1–3/4 cups sifted all purpose flour
1 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
6 Tbsp cold butter, grated on large holes of cheese grater
1 cup milk
1 large egg, lightly beaten
Instructions
Preheat oven to 375 degrees F. Butter a 9 x 13 glass ovenproof casserole dish.
Slice apples and place in a large stockpot.
Combine the remaining filling ingredients except the butter in a small mixing bowl and pour the mixture over apples. Mix the apples and filling together.
Cook on medium heat for about 10-15 minutes or until the apples just start to soften. Watch them. You don’t want them to start falling apart, just start getting soft. Pour apples into buttered dish.
For topping, sift together the flour, sugar, baking powder, salt and cinnamon. Cut in the butter with a pastry blender (I use a large hole flat cheese grater laid over the top of the mixing bowl. Then blend with the pastry cutter. You could also use the food processor fitted with steel blade), until the mixture is the consistency of coarse meal.
Pour in the milk and beat with a fork until just blended in, forming a stiff, sticky dough.
Drop the dough by large tablespoonfuls onto the filling, leaving a few spaces for the juices to bubble up and for steam to escape. Brush the surface of the dough with beaten egg and bake for 40-45 minutes,or until the top is golden brown and the apples are tender.
Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.