This dessert is particularly attractive when baked in individual glass ramekins so that you can see the various layers.
Serves 4
For this recipe, you will need:
6 Granny Smith apples, peeled, cored, cut into 1/2- inch slices
3/4 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons lemon juice
1 quart water
1/2 cup unsalted butter
2 cups fresh breadcrumbs
3/4 cup red or black currant jelly
2 cups heavy cream, whipped, for garnish
Directions:
1. In a large mixing bowl, toss the apples with 2 tablespoons of the sugar and the lemon juice.
2. In a 4-quart saucepan, bring the water to a boil. Add the apples and stir to combine. Boil, stirring occasionally, until the apples are soft, adjusting the temperature as necessary to retain a steady boil. Drain the apples and press out any remaining water.
3. Return the apples to the saucepan and mash them with a potato masher. Stir in 1/4 cup of the sugar. Set aside.
4. In a 10-inch sauté pan, preferably stainless steel, melt the butter over medium heat. Continue to heat the butter, swirling the pan occasionally, until the milk solids become golden brown.
5. While the butter is melting, in a medium mixing bowl, toss together the breadcrumbs and the remaining 1/2 cup sugar. When the milk solids in the butter have browned, add the breadcrumbs and sugar to the pan. Cook, stirring occasionally, until the breadcrumbs brown evenly. Transfer the breadcrumb mixture back into the bowl and set aside.
6. Preheat the oven to 385 degrees F.
7. Spoon 1/8 of the reserved mashed apples into each of four 6-ounce ramekins. Add 1 1/2 tablespoons of the currant jelly to each ramekin. Add 1/8 of the reserved breadcrumbs to each ramekin. Repeat layering the remaining apples, jelly, and breadcrumbs, in that order.
8. Bake in the preheated oven for 30 minutes.
9. Serve warm with the whipped cream.
Serves 4
For this recipe, you will need:
Directions:
1. In a large mixing bowl, toss the apples with 2 tablespoons of the sugar and the lemon juice.
2. In a 4-quart saucepan, bring the water to a boil. Add the apples and stir to combine. Boil, stirring occasionally, until the apples are soft, adjusting the temperature as necessary to retain a steady boil. Drain the apples and press out any remaining water.
3. Return the apples to the saucepan and mash them with a potato masher. Stir in 1/4 cup of the sugar. Set aside.
4. In a 10-inch sauté pan, preferably stainless steel, melt the butter over medium heat. Continue to heat the butter, swirling the pan occasionally, until the milk solids become golden brown.
5. While the butter is melting, in a medium mixing bowl, toss together the breadcrumbs and the remaining 1/2 cup sugar. When the milk solids in the butter have browned, add the breadcrumbs and sugar to the pan. Cook, stirring occasionally, until the breadcrumbs brown evenly. Transfer the breadcrumb mixture back into the bowl and set aside.
6. Preheat the oven to 385 degrees F.
7. Spoon 1/8 of the reserved mashed apples into each of four 6-ounce ramekins. Add 1 1/2 tablespoons of the currant jelly to each ramekin. Add 1/8 of the reserved breadcrumbs to each ramekin. Repeat layering the remaining apples, jelly, and breadcrumbs, in that order.
8. Bake in the preheated oven for 30 minutes.
9. Serve warm with the whipped cream.
