I can’t believe Thanksgiving has already come and gone. I celebrated my favorite holiday in HCMC with friends and lots of food. I can even get a Thanksgiving meal in HCMC. Black Cat, a local favorite for expats, had a special menu to order Thanksgiving goodies. The owner, Geoffrey Deetz, was impeccable in ensuring out dinner was made and delivered on time. We ordered 2 fried turkeys and a number of “must have” sides.
Yummy exotic fruits are a plenty here, but when it’s Thanksgiving all you want is a spiced apple dessert. I did apple two ways, a simple apple galette and an apple crisp. The apple crisp is the first dessert I’ve made since moving to HCMC. Finding ingredients here can be definitely a challenge and pricey. Good thing I brought over some vanilla extract, cocoa powder, matcha powder, whole nutmeg, and almond extract in my suitcase. Another challenge with baking is the heat. The kitchen I use does not have a nearby air conditioner working its magic. Thus I have to work quickly, especially when I’m working with butter for pie dough. Here is the recipe for the apple crisp:
1 cup flour
½ cup of melted unsalted butter
½ cup of brown sugar
¼ cup of sugar
1 tsp of salt
1 tsp of cinnamon
1 tbs of vanilla
½ cup of granola (I used Northern Gold Honey Almond)
½ cup of sugar
½ tsp of salt
Preheat oven to 350 degrees. Peel, core, and dice apples. Combine apples with sugar and salt. You can also squeeze some lemon juice if you don’t want the apples to brown. In another bowl, combine everything together except for the butter. Once thoroughly combined, pour in the melted butter and stir. Topping should be crumbly. Place apples in a baking dish and then distribute the topping on top evenly. Bake for about 40 minutes. To brown the topping, place the dish on the top rack and bake for another 10 minutes or until brown. This crumble was even better the next day when reheated in the oven.