Saturday, February 13, 2010

Apple Noms

This post is only loosely related to gaming, but it is delicious.

I dedicate my Apple Noms to Fallout 3, which I was playing as I figured out the dessert's details. (I was going to call them "Apple Bombs," but that name is already taken by a mixed drink.)

You are invited to enjoy them as I do, as a winter snack after a long evening of gaming.

Apple Noms
Dessert. Generously serves 2.

  • 2 large apples
  • "nomshell" crust:
    • 1 c. whole wheat flour
    • 1/2 tsp. cinnamon
    • 1/3 c. butter
    • 1 tbsp. water
  • "funpowder" filling:
    • 2 tbsp. brown sugar
    • 1/2 tsp. cinnamon
    • 1 tbsp. butter
  • Preheat oven to 350 F.
  • Peel and core the apples, then set them aside.
  • In a medium bowl, mix the flour with 1/2 tsp. cinnamon.
  • In a small bowl, soften 1/3 c. butter. (I zap it for 30 seconds in the microwave.) Add the butter to the flour mixture, and use a fork to gently toss and mix until evenly crumbly. Toss in the water the same way. At this point, the dough should be crumbly yet moist, and it should form a clump when pressed together.
  • Coat the outsides of the apples in the crust. Use whatever method works for you. I like to press pieces of dough to pie-crust thickness and tessellate them onto the apples.
  • Use any extra dough to plug the bases of the apples, especially if you cored them all the way through.
  • In the small bowl, mix 1/2 tsp. cinnamon with the brown sugar. Spoon it into the empty cores of each apple.
  • Divide 1 tbsp. (refrigerated) butter in half, and mash the pieces into the apple cores as well.
  • Dust the apple tops with cinnamon.
  • Bake the apples in a covered glass or ceramic casserole dish for 45 minutes at 350 F. Then take the lid off and bake them for 15 minutes more.
  • Let the apples cool for a few minutes before carefully lifting them from the dish.
Troubleshooting tips:
  • If your dough isn't holding together, add water 1 tsp. at a time until it does.
  • If your dough is too sticky, generously coat your hands in flour when applying it to the apples, and don't worry about the extra flour that will end up on/in the crust.
  • If you use smaller apples, you will end up with extra dough.
  • If the filling isn't filling the apple cores, add more brown sugar as needed.
  • The final appearance of this dessert varies. Every kind of apple does something different in the oven. Some hold together perfectly, some seem to puff up, and others shrink inside their nomshells.
  • You can make your favorite pie crust and use it instead of the hax0red crust I use.
  • If you are using a sour varietal of apple, mix 1 tbsp. sugar into the crust, and/or add more brown sugar on top once it is stuffed.
  • If you use unsalted butter, add a couple of pinches of salt (no more than 1/8 tsp) to the crust.
  • You can use lard or shortening instead of butter, but please don't use margarine. 
  • You don't have to peel the apples, but if you don't, it can be tougher to get the crust to stick.
  • This recipe can be doubled or halved.

No comments:

These postings are mine alone, have not been reviewed or approved by any employer or company, and do not necessarily reflect the views of anyone but me.