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Was busy busy busy in the kitchen today. Sharing pictures and recipes for y'all. (crossposted to food_porn)
Now you're looking at the picture and you're going "what, apple crisp?" No! This is far, far better. It has a thick, shortbreaddy crust and the cottage cheese filling is just, mmm, delectable. Tomorrow I'll take a picture of an individual slice and you'll see what I mean. What's more, it's far easier to serve than apple crisp. The recipe looks complicated because there are a lot of steps but it's actually very easy.
Crust
1/2 cup softened butter
1/3 cup sugar
1/2 tsp. salt
1 cup flour
Filling
1 cup cottage cheese
1/3 cup sugar
1/2 tsp. vanilla
1 egg
Topping
4 cups sliced apples
1 tsp. cinnamon
sugar to taste
Crumble
3 Tbsp. butter
1/3 cup flour
1/3 cup sugar
Also: sliced almonds
1. Mix together the ingredients for the crust. If you're like me and forgot to leave the butter out to soften, make sure to cut it up before sticking it in the microwave, or it'll be all melted edges and a frozen center. You'll have to get in there with your hands to mix this stuff properly. Don't worry, it's supposed to be crumbly.
2. Pack the crust into an ungreased 8" x 8" pan, making sure it's nice and thick and even.
3. Mix the filling ingredients until smooth. Pour into pan on top of crust. Admire the way it gently spreads to the corners to fill the pan perfectly. Mmmm. I love this step.
4. Put the apples in a saucepan and sprinkle with cinnamon and sugar. The amount of sugar to use here is tricky, because it depends on the type of apple you're using. I had Granny Smiths and I used a teaspoon of sugar and it was delicious. It's okay for the apples to be a little tart because you're using a lot of sugar in the rest of the recipe.
5. Pour in 3-5 Tbsp. water and stir the apples until they are all lovely and brown from cinnamon. Cook over low heat until the apples are just a little tender. Make sure to keep stirring as you cook! The idea is to rotate which apples are touching the water, as the water will help them tenderize more quickly.
6. Take a metal spatula and spread the apples on top of the filling. You can start to use your fingers once you get to the finicky parts and the apples have cooled down a little.
7. Mix up the crumble and sprinkle it over the apples so that it is almost covering them (but let some poke through). Sprinkle sliced almonds on top.
8. Bake at 425 degrees F for 20 minutes. Then lower the heat to 375 and bake for 40 more minutes. Torte should be golden brown. Let cool, cut into squares and serve!
I burnt it slightly, but you can't even taste it.
As a bonus, the lemon ice cream pre-freezing:
Oh god, it's so creamy and beautiful. Post-freezing pictures and recipe tomorrow!
Now you're looking at the picture and you're going "what, apple crisp?" No! This is far, far better. It has a thick, shortbreaddy crust and the cottage cheese filling is just, mmm, delectable. Tomorrow I'll take a picture of an individual slice and you'll see what I mean. What's more, it's far easier to serve than apple crisp. The recipe looks complicated because there are a lot of steps but it's actually very easy.
Crust
1/2 cup softened butter
1/3 cup sugar
1/2 tsp. salt
1 cup flour
Filling
1 cup cottage cheese
1/3 cup sugar
1/2 tsp. vanilla
1 egg
Topping
4 cups sliced apples
1 tsp. cinnamon
sugar to taste
Crumble
3 Tbsp. butter
1/3 cup flour
1/3 cup sugar
Also: sliced almonds
1. Mix together the ingredients for the crust. If you're like me and forgot to leave the butter out to soften, make sure to cut it up before sticking it in the microwave, or it'll be all melted edges and a frozen center. You'll have to get in there with your hands to mix this stuff properly. Don't worry, it's supposed to be crumbly.
2. Pack the crust into an ungreased 8" x 8" pan, making sure it's nice and thick and even.
3. Mix the filling ingredients until smooth. Pour into pan on top of crust. Admire the way it gently spreads to the corners to fill the pan perfectly. Mmmm. I love this step.
4. Put the apples in a saucepan and sprinkle with cinnamon and sugar. The amount of sugar to use here is tricky, because it depends on the type of apple you're using. I had Granny Smiths and I used a teaspoon of sugar and it was delicious. It's okay for the apples to be a little tart because you're using a lot of sugar in the rest of the recipe.
5. Pour in 3-5 Tbsp. water and stir the apples until they are all lovely and brown from cinnamon. Cook over low heat until the apples are just a little tender. Make sure to keep stirring as you cook! The idea is to rotate which apples are touching the water, as the water will help them tenderize more quickly.
6. Take a metal spatula and spread the apples on top of the filling. You can start to use your fingers once you get to the finicky parts and the apples have cooled down a little.
7. Mix up the crumble and sprinkle it over the apples so that it is almost covering them (but let some poke through). Sprinkle sliced almonds on top.
8. Bake at 425 degrees F for 20 minutes. Then lower the heat to 375 and bake for 40 more minutes. Torte should be golden brown. Let cool, cut into squares and serve!
I burnt it slightly, but you can't even taste it.
As a bonus, the lemon ice cream pre-freezing:
Oh god, it's so creamy and beautiful. Post-freezing pictures and recipe tomorrow!