Apple Crisp
[1] Classic apple crisp (photo courtesy Urban Accents).

Gala Apples
[2] Gala apples (photo courtesy Good Eggs).

 

Looking for a weekend baking project?

This easy dessert is as popular as apple pie, and easier to make. It is called a crisp because the topping, which contains oats (oatmeal), gets crispy when baked.

In the U.K., the same dish is called a crumble. Take a look at similar fruit dishes with different toppings: the betty, cobbler, grunt, pandowdy and others.

 
RECIPE: CLASSIC APPLE CRISP

For the apples, select Braeburn, Empire or Gala.

Prep time is 15 minutes, cook time is 35 minutes.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, peeled, cored, and cut into 1/2-inch chunks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Optional garnishes: whipped cream and/or caramel sauce
  • Less sweet garnishes: crème fraîche, plain Greek yogurt/sour cream with some cinnamon and optional lemon zest (lightly sweetened as desired)
  •  
    For a fancy topping, you can make meringue and brown it with a kitchen torch.

     
    Preparation

    1. PREHEAT the oven to 375°F.

    2. MAKE the topping. In a large bowl, combine the flour, brown sugar, salt and 2 tablespoons of granulated sugar. Cut the butter into the flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add the oats; use your hands to toss and squeeze the mixture until large, moist clumps form. Transfer to the freezer to chill.

    3. TOSS the apples in a clean large bowl with the lemon juice, cinnamon and the remaining granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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