Honey crunch
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | mediums | Apples (up to 8) |
Juice of 1 lemon | ||
8 | Whole cloves | |
¼ | teaspoon | Cinnamon |
½ | cup | Honey (buckwheat when available) |
1 | cup | Brown sugar |
3 | tablespoons | Butter |
¼ | cup | Flour |
½ | cup | Salted peanuts or plain walnuts |
Directions
Peel and core apples, cut into thin strips. Arrange in generously buttered baking dish. Pour lemon juice on top, sprinkle with cloves and cinnamon.
Then drizzle over all 2 to 3 tablespoons of the honey. Bake uncovered in a preheated 350 degree F oven for 30 minutes.
Meanwhile cream together the brown sugar, butter and flour. Add remaining honey. Stir in the peanuts or walnuts. Spread over hot apples. Place dish in broiler 6 inches from source of heat, broil until topping melts and browns. Cool 20 minutes. Serve with cream or ice cream.
NOTES : Similar to apple crisp, only the combination of honey and fresh lemon juice makes it something quite special. The first time I ate it in St. Boniface it was covered with thick farm cream. With it our hostess served black coffee with a stick of cinnamon in it.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997
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