I decided I was too busy and lazy to fuss with the metric baking experiment and, moreover, that I have no business eating a whole Dutch apple pie by myself over the weekend. In fact, while I was at the store, I decided I wasn't going to do any baking at all--that I was going to be good and dutiful and spend that time reading or writing, and that I'd just eat the lovely local apples as-is. That would have been a good choice too, but I got a hankering for hot apple goodness, and thought to replicate some of the apple crumbles I made the summer I spent in Donegal, where fresh food was limited and the house I was staying in didn't have any officially-marked measuring utensils.
So, without further ado, here's the apple/blueberry crisp I just made:
Now, let's see--what did I do? I tossed 3 thinly sliced apples and maybe 1.5 cups of blueberries with about a tablespoon of brown sugar. I made the crumble out of maybe 1/3 cup flour and the same amount of rolled oats, with maybe 3 tablespoons of brown sugar (which was a bit much, but oh, well), and about 2 inches of a stick of butter (standard American stick of butter), and fecked in maybe half a teaspoon of cinnamon. I'd have put in a bit more, except that I'm running out of cinnamon. Baked it at 375F for about 35-40 minutes (who's counting?), and it's lovely. I'm going to have a plate of it with some cream if the cream hasn't gone off.
(If you want to make this and feel better measuring, it's in Bittman's How to Cook Everything. I looked because I was curious about how close my own sense of things was to his, and it's fairly close, though he had his baking at 400, which seems a bit excessive to me.)