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    Meatless Monday: Brown Butter Apple Crumble with Dried Cherries

    As we close in on turkey day, here’s something to be thankful for – the fantastic smell and taste that results from cooking butter until it tiptoes towards burnt. On this Meatless Monday we are using the nutty cooked fat, combined with oats and pecans as the topping for an easy-to-make Brown Butter Apple Crumble with Dried Cherries.

    Ingredients
    Topping:
    8 tablespoons butter
    1 cup pecans, roughly chopped
    1 cup flour
    1½ cups rolled oats
    ½ cup packed light brown sugar
    1 teaspoon ground cinnamon
    ½ teaspoon ginger
    ⅛ teaspoon clove
    Pinch salt

    Apple Mixture:
    6 large Honeycrisp™ or Fuji apples, peeled
    ¾ cup dried cherries, roughly chopped
    ¼ cup sugar
    2 tablespoons flour
    ½ teaspoon ground cinnamon

    Directions
    Preheat an oven to 350 degrees Fahrenheit.

    Cut the butter into 1 tablespoon chunks and place them in a small saute pan. Melt the butter over medium heat then add the chopped pecans. Cook the butter and nuts until the butter turns a golden brown color and smells nutty, about 5 minutes. Transfer the butter and nuts to a bowl and chill in the refrigerator or freezer until cool but still pliable.

    Combine all remaining topping ingredients in a large bowl. Once brown butter mixture is cool, crumble it into the topping mixture and use your hands to gently massage the butter evenly throughout the other ingredients.

    Core the apples and slice them by hand or on a mandolin into ⅛-inch slices. Place the sliced apples in a bowl along with the chopped dried cherries, ¼ cup sugar, 2 tablespoons flour, and ½ teaspoon cinnamon. Evenly distribute the sliced apples and cherries in a 9-inch by 13-inch baking dish then sprinkle the topping mixture on top.

    Bake the Brown Butter Apple Crumble with Dried Cherries for 45 to 50 minutes or until the apples are tender when pierced with a skewer or toothpick and the top is golden brown. Serve with whipped cream or vanilla ice cream.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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