Cobblers, Crisps, Crumbles

Dorie’s Apple Squares

Sometimes, it truly is the little things in life that make you happy.

For example, I spent the better part of Monday spring cleaning. I tore apart my closet and made room for almost all of my warm-weather clothes that have been packed away for the winter. Kinda like coming out of hibernation, I suppose.

The clothes, not me…

However, in more exciting news, I have a new oven to try out today! Can I get a “hoooo-rah”? The owners of the rental home we are in decided that since they had to replace the dishwasher (which conked out 2 weeks ago on its own), they decided to also replace the old, outdated range as well. The old oven and I were not on the best of terms – I couldn’t understand it, as the broiler element was on the bottom. Nothing cooked evenly, and I really had a hard time adjusting to it.

But not anymore! I can’t wait to try out the new one today – I have a few errands to run and then if you need me, I’ll be in the kitchen 🙂

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Dorie’s Apple Squares – adapted from Dorie Greenspan

  • medium apples (juicy, sweet)
  • 1/2cup flour
  • 1 tsp baking powder
  • eggs
  • 1/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 6 tbs. whole milk
  • 2 tbs. unsalted butter, melted and cooled (but still liquid)
  • Confectioners’ sugar (optional)

Heat the oven to 400° F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Peel the apples. If you have a mandoline, slice the apples thinly, turning when you reach the core. (The slices should be thin but not transparent.) If you don’t have a mandoline, simply core and slice as thinly as you manage. In a bowl, whisk together the flour and baking powder.

In a large bowl, whisk together the eggs and sugar for a couple of minutes, or until the sugar dissolves and the eggs become pale. Whisk in the vanilla, then the milk and the melted butter. Add the flour and whisk until smooth. With a spatula, gently fold in the apples until each slice is coated. Scrape the batter into the pan and roughly even out the top.

Bake the cake for 40 to 50 minutes or until golden and uniformly puffed. A skewer in the middle will come out clean. Transfer to a rack to cool, then slice and dust with the optional confectioners’ sugar.

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