Food for Thought: Baked apple with whole-wheat crust
MiltonSearch.com recommends this tasty dessert just in time for the Fall apple season
Crisp apples work best in this recipe. Enjoy this warm with a scoop of vanilla ice cream.
4 apples, peeled and cored
4 tablespoons brown sugar
2 tablespoons slivered almonds
½ teaspoon cinnamon
2 tablespoons golden raisins
1 tablespoon butter
¼ cup water
For crust:
1 cup white whole wheat flour, plus more for dusting
pinch salt
½ cup cold butter, cut into pieces
¼ cup ice water
1 tablespoon raw sugar
Preheat oven to 350 degrees F. Place apples closely together in a 9-inch cake pan. In a small bowl, combine brown sugar, almonds, cinnamon and raisins. Spoon the sugar mixture into each apple core and pack it in with the back of the spoon, sprinkling the remaining mixture on top of the apples and into the baking pan. Dot each apple with a sliver of butter. Pour ¼ cup water into the pan.
In a food processor, combine flour and salt, pulsing to mix. Add butter, pulse until mixture resembles breadcrumbs. Drizzle in just ice water while pulsing until the dough comes together. Transfer dough to a smooth surface dusted with flour, knead a few times to combine, then flatten into a ½-inch-thick disk by hand or with a rolling pin, checking frequently to make sure dough isn’t sticking to surface.
Drape the dough over the top and sides of the apples. Cut slits in the dough to vent steam. Bake in a 350 degree F oven until the apples are tender yet firm when pierced with a fork, about 1 hour.
Serves 4.