Here is what the finished product looks like.
Interested? Here is the recipe:
APPLE CRISP
Topping:
6 Tbsp. All purpose flour
¼ Cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Salt
5 tablespoons unsalted butter, cut into ½ inch pieces and softened (NOT melted!)
¾ cup finely chopped walnuts or pecans
Filling:
3 lbs. Apples (6 to 8) peeled, cored and cut into 1 inch chunks
¼ cup granulated sugar
1 ½ tablespoons fresh lemon juice
½ teaspoon grated lemon zest
Topping: Mix the flour, brown sugar, gran. Sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.
Filling: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice and lemon zest together and place in an 8 inch square (2 quart) glass or ceramic baking dish or 9 inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.
Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving.
My note: It is important NOT to melt the butter. It changes the consistency of the topping. Also, I have used just plain sugar in place of the brown sugar when I didn't have any on hand with no problems. I think I also tend to put a little more of the nutmeg in because it is so yummy in this recipe.
It is also best served warm, with a dollop of whipped cream.
5 comments:
Oh Mom, I love this recipe! Actually I can still remember the wonderful texture and flavors from the last time you made this and I was around. Mmmmm. Yum.
Hi Gail; the apple recipe sounds yummy. I have printed it and shall make it together with my granddaughters. I am looking after them for three days. Plenty of time to do some baking! I do miss the really crisp apples from the cold country. When I lived in SWL we had an orchard with many apple trees. The apples here are never as fresh,
they are al right for baking.
Titania, this recipe is very forgiving when it comes to apples. I've used many different types and it all turns out scrumptious! Sounds like a fun time with your granddaughters. Perhaps you'll blog it?
I wonder if my italian guests would forgive me if I made this instead of apple pie? It's so much easier to do (and I'm lazy). Cheesecake or apple pie, that's all they ever ask!
Amber, come on up! I'll make this for sure if I know you are coming (hint, hint).
Rowena, your Italian guests would bless you if you made this. It is so easy and delectable. The topping is very interesting with the crunchy, toasty pecans (I always use pecans since my husband is allergic to walnuts).
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