A lovely french dessert from Julia Child like an Apple Crisp, but easier! Pommes Rosemarie: Apples Rosie is sweet apple deliciousness topped with caramel! A wonderful Fall dessert!
“Find something you’re passionate about and keep tremendously interested in it.” – Julia Child
Julia Child was an amazing woman.
This week, in order to honor her 100th birthday, the team is celebrating with a tribute to this wonderful cook.
We’re making her recipes and sharing them with you.
Julia and I didn’t always get along. In fact, sometimes just looking at a recipe stressed me out.
She had this amazing gift of teaching you how to cook, but she didn’t always make the methods simple. However, I took her advice and just gave in and now I love everything about her.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child
How I wish I could have had the chance to meet her. How I wish I could have cooked along side her. She truly is an inspiration to today’s aspiring cook and I’ll tell you what, she made some truly exquisite food.
My daughter and I had a hard time deciding what we wanted to make. I had chosen Asparagus Puree Deviled Eggs. She thought those sounded amazing (and believe you me the family devoured them about 25 minutes after they were done!) but she really wanted to try Pommes Rosemarie.
It was something she knew she could do all on her own, and since she now has her own blog, Brie’s Bites, she wanted a chance to show that off.
And so we went with Pommes Rosemarie which translates to Apples Rosie and is described as sliced apples baked with butter crumbs and spices. Honestly, it was the perfect dessert, and will be wonderful in the upcoming Fall months.
This week’s event is in honor of Julia Child’s 100th Birthday is being hosted by Samantha from The Little Ferraro Kitchen. I love Samantha’s blog and turn to her often for recipes and inspiration.
Just like Julia, Samantha’s love of cooking and passion comes through in her recipes and writings.
More Great Recipes by Julia Child
Recipe for Pommes Rosemarie: Apples Rosie
Pommes Rosemarie: Apples Rosie
- 4 pounds of cooking apples 12 medium sized
- 1 lemon
- ½ to ¾ cup of sugar depends on sourness of apples
- 1 teaspoon of cinnamon
- ½ teaspoon of cardamom or mace
- 2 cups of lightly pressed down fresh white bread crumbs
- 4 ounces 1 stick of butter
- Honestly, we just used our apple peeler/corer/slicer, but you can peel, core and slice the apple any which way you want.
- Once they are all sliced, place them in a large bowl.
- Add the zest of one lemon over the apples. (just grate an entire lemon – peel only)
- Squeeze in the lemon juice from that lemon. Toss together.
- Sprinkle the sugar, the cinnamon and the cardamom onto the apples. Toss again. Taste, and sprinkle on more sugar if too sour.
- Preheat your oven to 425 degrees.
- Prepare the bread crumbs by slicing the crust off the bread. You can use a grater, but we used our food processor and just let it tear the bread into tiny crumbs.
- Cut the butter into pieces and in a sauce pan, melt until it begins to bubble. Stir in the bread crumbs and remove from stove.
- Butter one side of a piece of tin foil that will fit the top of your baking dish.
- Spread one fourth of the buttered crumbs in the bottom of the baking dish, cover with half the apple slices, and spread over them half the remaining crumbs. Spread on the rest fo the apples, pour on any juices and cover with the last of the crumbs.
- Lay the foil, buttered side down over the dish and cover the dish.Bake for 30-40 minutes, until juices have bubbled over crumbs on top. Then uncover and let apples cook until the juices are thick and syrupy when you tip the dish, about 30 minutes more.