Wonderful apple goodness, in a fairly simple French recipe by Julia Child.
Course Desserts and Sweets
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Servings 6-8 servings
4poundsof cooking apples12 medium sized
½ to ¾cupof sugardepends on sourness of apples
½teaspoonof cardamom or mace
2cupsof lightly pressed down fresh white bread crumbs
4ounces1 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.