Recipe - Honey Crunch

6 md Apples (up to 8)
Juice of 1 lemon
8 Whole cloves
One fourth teaspoon Cinnamon
One half cup Honey (buckwheat when
available)
1 cup Brown sugar
3 tablespoon Butter
One fourth cup Flour
One half cup Salted peanuts or plain
walnuts

Peel and core apples, cut into thin strips. Arrange in generously buttered
baking dish. Pour lemon juice on top, sprinkle with cloves and cinnamon.
Then drizzle over all 2 to 3 tablespoons of the honey. Bake uncovered in a
preheated 350 degree F oven for 30 minutes.

Meanwhile cream together the brown sugar, butter and flour. Add remaining
honey. Stir in the peanuts or walnuts. Spread over hot apples. Place dish
in broiler 6 inches from source of heat, broil until topping melts and
browns. Cool 20 minutes. Serve with cream or ice cream.

NOTES : Similar to apple crisp, only the combination of honey and fresh
lemon juice makes it something quite special. The first time I ate it in
St. Boniface it was covered with thick farm cream. With it our hostess
served black coffee with a stick of cinnamon in it.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 27, 1997