f o o d

AMER,CAN

CLASSICS

SCOTT PEACOCK’S " I

apple

by RICHARD SW EARINGER

produced by NANCY W ALL HOPKINS and

SC O TT PEACOCK

photos ANDY LYONS

recipe S C O T T PEACOCK

food Styling JILL LUST

USE THE RIGHT APPLES, FRESHLY GROUND

SPICES—AND YOUR HANDS—TO MAKE THE

BEST VERSION OF THIS CLASSIC DISH.

“You can always add sweetness, so look for firm apples that have great

flavors,” says chef Scott Peacock. “Winesaps are my favorite, but you can also use

Rome, McIntosh, Jonathan, Golden Delicious, or the foolproof Granny Smith.”

For the best cinnamon and nutmeg flavor, there’s no substitute for grinding or

grating your own spices. “Compared to preground, they’re a revelation,” says Scott.

The topping ingredients are everyday standards: flour, sugars, and butter; but

mixing by hand will ensure a just-right crumbly, crisp texture. ‘You’ll be able to

fe e l

when it’s ready,” Scott says. “Using your fingers is the best and most efficient

method. Personally, I find it meditative and calming.”

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AUGUST 2010 BETTER HOMES AND GARDENS