Welcome and Make Yourself at Home

Little bee is a small bakery born from a love of baking. Everything is handmade and from 'scratch'. It's a great feeling to know people enjoy something you have made.

Saturday, September 5, 2009

Quick Apple Crisp

I do love to bake, but sometimes find I am short on time. Here is a great dessert to make in just about no time. There is no crust so the cooking time is shorter than for a pie...and so are the calories!


Apple Filling
2 1/2
pounds Granny Smith apples (about 5 medium)
pounds McIntosh apples (about 4 medium)
cup granulated sugar
teaspoon ground cinnamon
teaspoon table salt
tablespoons unsalted butter
cup golden raisins
cup heavy cream
Streusel Topping
1 1/4
cups unbleached all-purpose flour (6 1/2 ounces)
cup packed light brown sugar
cup granulated sugar
tablespoon cornmeal
tablespoons unsalted butter , melted


Adjust oven rack to lower-middle position and heat oven to 425 degrees.

  1. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

  2. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.

  3. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Tuesday, September 1, 2009

I Use Jif For My Peanut Butter Cookies

I grew up with Jif and am loyal to the end. I love its robust and rich peanut flavor. My peanut butter cookies turn out rich and chewy every time.
So I suggest, if you don't use Jif now in your cookie baking, you need to try. You will be thrilled with the taste and texture of the cookie.
If anyone has a different favorite, try to convince me...I will try again if anyone can be convincing enough...