One of the best gifts I have ever received was a cookbook from a friend who knows how much I enjoy my own kitchen garden. She gifted me with The Complete Kitchen Garden, by Ellen Ecker Ogden, who is the co-founder of The Cook’s Garden, which is a seed catalog filled with Heirloom varieties and other hard-to-find seeds for gardeners in America.
This autographed book has become an instant treasure in my home as I look through it and enjoy not only the various garden designs and tips, but the amazing recipes. One recipe that I tried and will certainly make again is found in the section on patio gardens.
For cooks who like to garden, here is the recipe: Gather these ingredients. Six large apples, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/3 cup Frangelico, and 1/2 teaspoon vanilla extract. And for the topping, gather these together: 1 cup flour, 3/4 sliced almonds, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 teaspoon salt, 1 stick margarine, and 1/2 teaspoon almond extract.
Preheat the oven to 325 degrees. Butter a deep 10 inch pie dish. Toss together the peeled and sliced apples, cinnamon, ginger, liqueur, and vanilla. Spread into the dish.
Next, mix flour, almonds, sugars and salt in another bowl. Add the butter and almond extract and chop until the size of crumbs, using a fork, pastry blender or food processor. Sprinkle this topping over the apples in the pie dish. Bake for about one hour until done.
I simply love the almond flavoring in this traditional apple crisp. Super delicious.