| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Cookies, Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Cold unsalted butter |
| 1 |
|
Egg yolk |
| 2 1/2 |
tb |
Cold water |
| 3 |
c |
Peeled cored and chopped |
|
|
Apples |
| 1/2 |
c |
Chopped; pitted dates |
| 1/4 |
c |
Flour |
| 1/3 |
c |
Rolled oats |
| 1/3 |
c |
Packed light brown sugar |
| 1/2 |
ts |
Cinnamon |
|
|
Pinch of salt |
| 1/4 |
c |
Cold unsalted butter |
|
|
Cut into 4 pieces |
INSTRUCTIONS
CRUST
FILLING AND TOPPING
Preheat oven to 350 and grease a 9x9 inch pan. Combine flour, sugar, and
salt in a food processor. Add butter in pieces and process to make a fine
meal. Blend yolk and water. Pour over dry ingredients and process until
damp crumbs form. Pat crumbs into bottom and halfway up sides of pan. Bake
for 25 minutes. Mix apples, dates, sugar, and lemon juice. Spread evenly
over crust. Combine flour, oats, brown sugar, cinnamon and salt. Add butter
and rub it to make damp crumbs. Cover apples with topping and pat gently.
Bake 40 minutes until golden brown. Cool completely before slicing.
From Farmer's Almanac Cookie Lovers Calendar 1997
Posted to EAT-L Digest 14 October 96
Date: Tue, 15 Oct 1996 06:49:54 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”