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Recipe of the Month

Crisps, Cobblers, Custards & Creams

GREEN TOMATO CRUMBLE WITH APPLES AND RAISINS (adapted from Crisps, Cobblers, Custards & Creams)
Makes 8 Servings

Even easier than the green tomato crisp that precedes but no less delicious. Note: Best apples to use? Gala or Golden delicious. Tip: Unless you're Southern, you're not apt to have stale corn bread lying around. No problem. Simply buy corn muffins in the supermarket's bakery department. Once home, unwrap the muffins and let stand at room temperature for about a day until firm enough to break into 1/2-inch pieces. For 2 1/2 cups muffin pieces, you’ll need approximately 1/2 pound of corn bread or two large muffins (about 3 1/2 ounces).

Green Tomatoes:
  • 6 medium-size green tomatoes (about 2 pounds), cored and cut in 3/4-inch dice but not peeled
  • 3 large apples (about 1 1/2 pounds), cored, peeled, and cut in 3/4-inch dice (see Note above)
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar blended with 3 tablespoons all-purpose flour
  • 1/4 cup dark seedless raisins
  • 1/4 cup golden seedless raisins (sultanas)
  • 1/4 cup water
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • Topping:
  • 1/2 cup unsifted all purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) refrigerator-cold unsalted butter, diced
  • 2 1/2 cups stale corn bread or muffins, broken into 1/2-inch pieces (see Tip above)
  • Optional Accompaniment:
    1 pint vanilla ice cream
    Green Tomato Apple Crumble
    1. Preheat oven to 375º F. Lightly butter 3-quart nonreactive casserole or soufflé dish or spritz with nonstick cooking spray and set aside.
    2. Green Tomatoes: Place all ingredients (tomatoes through nutmeg) in large nonreactive bowl and toss well to mix. Transfer to casserole, cover loosely with sheet of baking parchment or oiled aluminum foil.
    3. Slide onto middle oven shelf and bake uncovered, stirring occasionally, until fruits soften slightly and juices thicken -- about 35 minutes. Remove casserole from oven, stir well, and set aside.
    4. Topping: Place flour, sugar, and salt in medium-size bowl and toss well. Add butter, then using fingers, work in until uniformly crumbly. Gently fold in corn bread. Scatter topping over green tomato mixture, distributing evenly.
    5. Return casserole to middle oven shelf and bake uncovered until fruits bubble and topping is tipped with brown-- about 25 minutes.
    6. Remove crumble from oven, set on wire baking rack, and cool 20 minutes.
    7. To serve, carry casserole to table and dish up, topping each portion, if you like, with scoop of vanilla ice cream.




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    Over the years, I've created a directory of online sources for unusual cookware and unusual ingredients that you might find useful. I'll be adding new sources as I discover them.

    Bacon & Country Ham:

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