I love being able to use what you have. That’ll be one of the going themes of this blog. Here’s a recipe putting that credo to work in the kitchen.
Impromptu Apple Crunch
My last two honeycrisps were starting to go soft. Rather than eat them a tad mealy or ignore their mutiny and let them mush all the way bad, I made them into a tasty apple dessert. This is what I had & used. Recipe can be tweaked +/- to the number of apples.
- Thinly sliced apples
- Soft butter
- Shredded wheat bitties*
Turn the apples in a baking dish until well coated with sugar & spices [I had cloves, cinnamon & ginger]. Liberally cover with a layer of shredded wheat bitties. Blob softened butter on top, spacing the blobs by about 1”. Bake at 350d until apples are soft through.
If I were to make this on purpose, I’d definitely want brown sugar and vanilla, but it was darn good as-is. Would be nicely complemented by the cream of your choice [ice cream, whip cream, fresh cream].
* “The bitties” is the term my sister & I coined to describe what’s left in the box/bag of shredded wheat cereal after all the whole squares are gone. We both save the bitties in a resealable container; great on yogurt, fruit, yogurt&fruit, &c. This is the first I’ve used them in baking, but they worked very well — to similar result as uncooked oats — soaking/softening in the butter & apple without losing all texture.