|
| |
Apple - Mint Crisp
(Pastel De Manzana)
|
|
|
| What You Need: |
|
|
|
1 tablespoon butter, softened
1 cup sugar
1 cup all-purpose flour
½ teaspoon double-acting baking powder
1 egg
1 tablespoon dried mint leaves
1 tablespoon ground cinnamon
4 medium-sized tart cooking apples (about 2 pounds), peeled, quartered, cored and cut lengthwise into ¼-inch slices
1 cup heavy cream, whipped (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°F. With a pastry brush, coat the bottom and sides of an 8-by-8-by-2-inch baking dish with softened butter. Set aside.
|
2. Combine the sugar, flour and baking powder and sift them into a mixing bowl. Make a well in the center and drop in the egg. Mix together with two table knives until the flour has thoroughly absorbed the egg.
|
3. In a large mixing bowl, stir the mint leaves and cinnamon together. Add the apples and toss them about with a large spoon until the slices are evenly coated on all sides.
|
4. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and pressing it gently into a smooth layer to cover the apples completely.
|
5. Bake in the middle of the oven for 45 minutes, or until the topping is crusty. Remove the dish from the oven, cover it tightly with a lid or foil, and set aside to cool.
|
6. Serve, at room temperature, accompanied if you like with a bowl of whipped cream.
|
|
|
|
|
|
|
|
