Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

CANDY APPLE  CHERRY CRISP

If you leave the skin on the apples the pectin right underneath helps lower cholesterol.
Plus you get more fiber and that's a good thing! 

5 cups apples (just about anything but Red Delicious) - I like a combination of Granny Smith and Jonathan, peeled if desired and either sliced thin or diced
¾ to 1 cup, or to taste, dried cherries (dried cranberries can be substituted) optional but good
Splash of fresh lemon juice
2 teaspoons cinnamon
1 cup firmly packed dark brown sugar
¾ cup all purpose flour
1 stick butter
Dash salt

Preheat oven to 375 degrees.  Butter or spray a shallow casserole.  Toss apple slices and cherries with lemon juice.  Blend cinnamon, brown sugar, flour, butter and salt together until the mixture resembles coarse crumbs.  Put apple mixture  into sprayed casserole and press topping over.   Bake 45 minutes to 1 hour, until apples are tender.  The topping gets very chewy and candy-like, and this crisp is delicious served warm with ice cream, room temperature, or cold.  Serves 4-6.

TIPS FROM RITA'S KITCHEN

Apple storage: Store apples in refrigerator in plastic bag; apples become mealy at room temperature.

Food Chemistry for Apples:  When making applesauce, if you add sugar before cooking, the sauce will be more chunky.  For a smoother sauce, add after cooking. 

Want to lower the sugar and fat content in this dish? Use a brown sugar substitute along with a butter substitute.

More recipes, etc. on Rita's web site: www.abouteating.com  

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