Now Your Turn

Apple Crisp

Desserts | April 5, 2014 | By

 

 

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Rich and intense, a real calorie bomb, but  it is worth it.

Topping:

1/2 cup (65 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh or ground nutmeg (optional)

1/8 teaspoon salt

6 tablespoons (84 grams) cold unsalted butter, cut into pieces

1/3 cup (30 grams) old-fashioned rolled oats

1/3 cup (40 grams) chopped walnuts or pecans

Filling:

6 cups (1.2 L) Granny Smith Apples or other firm, tart-tasting apple  slices

1 cup fresh  raspberries (optional)

Juice of 1/2 lemon

1 teaspoon lemon zest

3 tablespoons (40 grams) white granulated sugar

 

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish.

Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly  and there are no large pieces of butter visible.

Filling: Place the apple slices in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 30 – 40 minutes or until bubbly and the topping is golden brown.  Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Refrigerate leftovers and reheat before serving (but  most of the time no leftovers 🙂 ).

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Georgia Bitay