2014 Gravenstein Apple Fair cooking demonstrations

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Skillet Apple Crisp
Tina Green, Chef Tina's Kitchen
Serves 4

3 Tbsp           butter, divided
3 cups           Gravenstein apples, diced ½ inch
1 tsp              cinnamon
3 Tbsp           maple syrup, divided
¼ cup            rolled oats
¼ cup            chopped walnuts, pecans or almonds
1½ tsp           sesame seeds
1 Tbsp           “Booster Food”: chia seeds, flax meal or hemp seeds  (Optional)
¼ cup            Crème Fraiche (recipe on back)

Melt 2 tablespoons of butter in a skillet.

Add the apples, cinnamon and 2 tablespoon of maple syrup. Stir until well combined.

Cover and let the apples cook on medium to medium-low heat, stirring occasionally, until they are soft but still have their structure. (About 7 minutes).

In a bowl, combine oats, nuts and sesame seeds. Mix well.

In a small pan, melt the remaining (1 tablespoon) butter, then add the topping mix, stir in the remaining (1 tablespoon) maple syrup and brown for a few minutes until crunchy. Remove from heat and mix in optional booster foods.

Serve in a bowl and sprinkle the topping mix on just before serving.  Dollop with crème fraiche.

Crème Fraiche

1 pint               heavy cream
2 tablespoons    cultured buttermilk

Combine buttermilk and heavy cream in a glass jar. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.

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