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Published: Friday, October 5, 2012, 12:01 a.m.

Reader recipes use bounty of apples

Thus far into our wonderful array of fresh fruit specialties from around here, we've eaten our way through rhubarb, strawberries, raspberries, peaches, blueberries and blackberries.
Well, now it's apple time, and faithful Forum helper Lavon Woodey of Everett isn't about to leave us lacking a good recipe.
"This is one of my favorites for you to try,'' she says.
"Faster than making a pie and every bit as good.''
Lavon adds, "When I had apple trees, I would use quart self-sealing freezer bags, slice the apples into salted water, drain and pack into the bags. This is just right for this recipe or a pie.''
Apple crunch
1 cup flour
1 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1/2 cup butter, melted
6-8 apples, cored, peeled and sliced
1/2 cup sugar
1 cup water
1 tablespoon cornstarch
1 teaspoon vanilla

In a mixing bowl, mix together the flour, brown sugar, oatmeal, cinnamon and butter until crumbly. Turn apples into a baking pan and cover with half of the crumb mixture; set aside.
In a small saucepan or microwave-safe bowl, mix together the sugar, water and cornstarch; boil or microwave until thick, stirring often. Remove from heat and stir in vanilla.
Pour the sugar syrup over the apples and cover with the remaining crumb mixture. Bake at 350 degrees for 1 hour.

Next, if you have kids, why not make apple cupples for them.
You fix the apples just right, fill them with apple cider or juice, insert a straw and they're ready to sip.
Empty and rinsed, drained and sliced, the remaining cupple can make good kid or people snacks or turn them into a Waldorf or other salad.

Apple cupples
Here's how: To make a cupple, slice the top off a clean apple.
Hollow it with a melon baller or spoon, leaving 1/4-inch thick walls all around.
To prevent browning, brush the cup's edge with lemon juice.
Fill with apple juice, apple cider or a snappy combo made by combining 1 part cranberry juice, 1 part apple cider and 1 part seltzer water.

The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday's Good Life section.
Story tags » Cooking

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