These apples are lasting longer than expected, thanks to a stomach virus that took out most of my family, one by one. We didn't have the time to cook them or the desire to eat them. But now . . .
I adapted this recipe from Latin American Cooking: A treasury of recipes from the South American countries, Mexico and the Caribbean by Susan Bensusan et al, part of 'Round the world cooking library. Judging by all the food stains on the pages, I knew it must be full of delicious recipes.
So far I have only tried a handful of them . . . over and over. (Well, the tortillas I only made once or twice.) Of those, these apples and the Torta de chocolate recipe are my favorites. But there are many entrees and appetizers I have yet to try.
I always wonder what someone changed when they adapt a recipe, so I'll tell you: whole wheat instead of white flour, half the sugar (and make it brown!), increase the cinnamon from a single wimpy teaspoon, and don't peel the apples. Also don't bother buttering the dish, since you're adding liquid to it.
1/3 cup whole wheat flour
1/3 cup brown sugar
1/3 cup butter
1 Tablespoon cinnamon
6 large apples
1/2 cup orange juice
1/4 cup water
Combine the flour, sugar, butter, and cinnamon. Blend with the fingertips until it holds its shape when squeezed. Fill the centers of the apples with this mixture and sprinkle any remaining filling over the top. Add the orange juice and water. Bake at 350 degrees Fahrenheit for 50 to 60 minutes or until the skins are burst. Serve hot with whipped cream.
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