Adapted from ‘Jubilee: recipes from two centuries of African American cooking’ by Toni Tipton- Martin
1⁄2 lb. green beans
1 tsp. olive oil
1 tsp. butter
1 clove garlic, minced 1⁄2 tsp. paprika
1⁄4 cup slivered almonds, toasted 2 tsp. minced fresh parsley
Set up a large bowl of ice and water. In a large skillet, bring a couple of cups of well-salted water to a boil over high heat. Add the beans and cook, until they turn bright green and are tender-crisp, 2 to 3 minutes (or longer to your desired tenderness), shaking the pan occasionally to cook evenly.
Drain the beans and plunge them into the bowl of ice water to stop them from cooking further. Drain again and set aside or refrigerate until ready to finish if making ahead.
In the same skillet, heat the oil and butter over medium-high heat. Add the garlic and sauté until tender, about 15-20 seconds. Return the beans to the pan. Season with the paprika and salt and pepper to taste. Cook for 1-2 minutes, stirring the pan occasionally, to heat through. Serve garnished with the almonds and parsley.
For the Crumble Topping
3/4 cup all purpose flour
1/4 cup granulated sugar
1 tbsp brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter melted then cooled
For the Apples
4 apples cored and peeled just at the very tops
1/2 cup unsalted butter room temperature
1/2 cup brown sugar
For the Crumble
Whisk together flour, both sugars, salt, and ground cinnamon.
Slowly pour in butter and whisk until crumbs develop then set aside.
For the Apples
Start by coring the apples from the top with a small knife but add a small amount of core to the bottom of the apples.
Peel an inch off the tops of the apples.
Evenly divide and fill each apple with butter and brown sugar halfway then completely fill with crumble and pat on the top.
Wrap apples in foil and bake for 25-30 minutes then watch carefully for another 5 minutes to make sure apples are still stable and intact. Remove from oven and allow to cool for 5-10 minutes then serve.