For most Jews of east European ancestry, substitue 1 tablespoon of
potato starch for the corn starch. Otherwise, sounds very yummy.

maxine in ri

On 20 Apr 2005 20:43:55 -0700, "Lynn from Fargo" >
connected the dots and wrote:

~This is reeeeeeeeely good!
~
~Apple Cherry Crisp
~
~1 lemon, squeezed into 8 cups cold water
~4 pounds big Granny Smith apples (about6)
~1 cup sugar 1 teaspoon cinnamon
~1 tablespoon cornstarch
~1 1/2 cups dried cherries
~3 tablespoons unsalted butter, cut into quarters
~ (for Pareve use unsalted stick margarine)
~
~Crumbs
~1 cup matzah meal (90 grams)
~1/4 cup packed light brown sugar
~1/4 cup granulated sugar
~1/2 cup walnuts, chopped medium-fine
~5 tablespoons unsalted butter, melted
~
~1. Preheat the oven to 400 degrees with a rack in the middle
position.
~
~2. Peel, core and dice the apples into 1/4" pieces. (Mine were 1/8 "
~thick and postage stamp sized) Drop into the lemon-water as you go,
to
~keep the apples from turning brown. Drain the apples well. Mix in the
~sugar, cinnamon, cornstarch, and cherries.
~3. Turn the apples into a greased 8x10" pan. Dot with the butter.
Cover
~with foil. Make 3 slits in the foil, place in the oven and. bake for
1
~hour.
~
~4. Meanwhile, make the crumbs by mixing the flours, sugars and nuts
in
~a small bowl. Add the butter, and stir with a fork to until the
mixture
~is moistened. Press the mixture with your fingers into chunks.
~
~5. The crumbs can be sprinkled on the apples when they are cooked, or
~the apples can be made ahead (up to 2 days), reheated until warm, and
~then the crumbs can be sprinkled on and baked. In either case,
sprinkle
~the crumbs on and bake at 400 degrees 10-20 minutes, until the crumbs
~are nicely browned. Let cool to warm before serving.
~
~Lynn from Fargo
~
~€