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Video: Delicious dessert! Southern-style apple crisp

  1. Closed captioning of: Delicious dessert! Southern-style apple crisp

    >>> country foursome little big town and now she's stepping into the stage to host her own cooking show , " kimberly southern."

    >> up in maine i was taught to eat a lobster maine style, what they call in the rough, where you tackle the whole thing.

    >> all right. and she joins us now. kimberly , good morning.

    >> good morning.

    >> do i have the storiy right, that as a little girl you used to sit and pretend you were hosting a cooking show ?

    >> i did. i did, and i'm not sure what inspired it, but i would get on the counter, and i this voice that i would use, stir and stir and add these ingredients and i had this crazy weird voice but, yeah, it was a dream since i was a kid. never dreamed it would be reality.

    >> here it is, reality.

    >> going to put you to the test. we'll start down here. these are the apple crisp mini pies, is that right?

    >> they are good.

    >> is this a family recipe?

    >> this is my momma's recipe. i grew up in apple country in north georgia , where apples are abundant, especially this time of year so she would make this as a kid, a big old pot of it so i make a little smaller version.

    >> you have a little girl who likes to cook with you now, 5-year-old.

    >> little daisy. quite the cook. makes up recipes. they are not always edible, but we still try.

    >> let's start off here. what do you want me to do in.

    >> five grabby smith apples. throw them in this butter.

    >> granny smith , your favorite.

    >> my favorite.

    >> the way to go.

    >> because they are tart. going to put a little water in here to get the juices going. they are tart, firm, and they are going to go great with our little sweetness, a little tart and little sweet. perfect marriage.

    >> how long do we do this?

    >> a few minutes as they will tender up and i'll make the filling that goes in there. sugar, white sugar, brown sugar , tapioca pearls and self-rising flour.

    >> i bet the tapioca is a good idea. what's the benefit of that?

    >> thickens it up, thickens up the sauce a little bit which will go great with the soft yummy apples.

    >> you spent a lot of time on the road.

    >> oh, yeah.

    >> how do you balance the cooking with your career?

    >> i'm figuring that out. i love, love, love to cook, and i even try to cook on the roads. we have a little electric skillet. that's all we have, but we do the best we can.

    >> i don't think that's going to work.

    >> we're dumping this in. will you give this a stir and mix that up.

    >> absolutely i will, and i'll move on to the topping which is a crunchy crumbly topping. self-rising flour, sugar, cinnamon, net muutmeg and allspice and here's a trick, butter. cold butter. i'll use my fingers.

    >> cubes.

    >> cubes.

    >> what's the advantage of cold?

    >> because it's crumbley. it will stick together.

    >> i did perfect.

    >> that 's wonderful .

    >> for me that's pretty good. yeah, that sugar just has to melt over the apples and sweeten emup a little bit. it's perfect.

    >> tell me about the little mason jars you have here. i love that touch.

    >> this is portion control . my mom made the big old pie.

    >> i was going to say southern cooking and portion control . those two don't go together.

    >> today we're doing it in these cute little jars.

    >> i lived in the south and didn't know about portion control .

    >> this is the topping all done. so if you want to fill that with some apples, i'll do one and you do one.

    >> all right.

    >> and in the south, you know, we just take care of each other through food.

    >> sure.

    >> if you're celebrating, if you're grieving, if you got a new job or lost your job, my mom will be at your door with a pie, you know, just take care of you. and then we take the little crumbles on top, it's awesome.

    >> going to be crumble and get really beautiful golden brown .

    >> already pretty beautiful.

    >> what's the next move.

    >> put it in a little water bath , because in the water bath , it will help the heat just be even and cook all around and at the same temperature and throw them in the oven. 350 degrees for 25 minutes, voila.

    >> that is beautiful. even i can do that.

    >> can we get the mason jars anywhere?

    >> can you pick them up at the grocery star, yeah.

    >> so you want to try, you want to taste?

    >> of course. that's why i'm here, kimberly . to try.

    >> you have to have a spoon. let's dig in.

    >> this is so good.

    >> this is momma's -- that's mom momma's apple crisp .

    >> your momma taught you well. this is very good. kimberly schlapman, the recipe on the website at today.com, and i'm talking with my mouth full.

TODAY recipes
updated 9/25/2012 7:56:31 PM ET 2012-09-25T23:56:31

Recipe: Apple crisp mini pies

  • For the apples:
  • 1 tablespoon unsalted butter
  • 2 tablespoon water
  • 5 Granny Smith apples, cored and sliced
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tablespoon tapioca
  • 1 teaspoon self-rising flour
  • For the topping:
  • 1/2 cup sugar
  • 3/4 cup self-rising flour
  • 1/2 stick unsalted butter, cold
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg

To prepare the apples:
Heat oven to 350 degrees.

In a large sauté pan melt butter, water. Add the sliced apples and cook until apples are tender and release juices. Meanwhile, in separate bowl mix brown sugar, sugar, tapioca and self-rising flour. Place this mixture over apples and toss in pan. Cook apples until they begin to soften.

To prepare the topping:
Place all ingredients into a bowl. Using your fingers mix until well incorporated and mixture resembles crumbs.

To make the mini pies:
Place apple mixture into mason jars. Place topping on apples and cook in a water bath at 350 degrees for 25-30 minutes.

Serving Size

Yield: Four 8-ounce wide-mouth mason jars or eight 4-ounce mason jars.

Recipe: Captain Jim's lobster casserole

  • 1 stick unsalted butter plus 2 tablespoons, divided
  • 1 sleeve crackers, crushed
  • 2 tabelspoons flour (heaping)
  • 2 cups milk
  • 8 ounces Velveeta cheese, cut into cubes
  • 1 cup asparagus, trimmed cut into 1-inch pieces
  • 1 cup mushrooms, sliced
  • 1 cup frozen peas
  • 4 ounces pimento
  • 2 cups raw lobster meat, cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup onion, minced for topping

Preheat oven to 350 degrees.

In a small pot, melt one stick of butter and crushed crackers. Set aside and keep warm.

In a large pot, melt 2 tablespoons of butter and flour until well incorporated and smooth. Add the milk and whisk together until it becomes a thick consistency, stirring constantly. Add the cheese to melt. Add the asparagus, mushrooms, peas and pimento. Season with salt and pepper to taste. Add the lobster, stir and pour into a 2-quart casserole dish. Top with onions and crushed cracker mixture. Place in oven for 30 minutes.

Serving Size

Serves 4.

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