Wednesday, November 4, 2009

Apple Crisp

Day 91 Recipe 59
This was actually a variation on the strawberry-rhubarb crisp, that I have yet to make. Apples just sounded way better and were a much better fit for our Halloween dessert!! This recipe was super, super easy and was super, super yummy! My dad, who loves apple pie, ate half of the pan in his first sitting!! This is a picture of what was left after my family enjoyed it, because I totally forgot to take a picture when it came out!! I also made a homemade whipped cream to go on top!! YUM!! Trust me, you are going to want to make this recipe for sure!!

Apple Crisp
Recipe from Williams-Sonoma Essentials of Baking


For the filling:
6 cups (about 6 apples) chopped, peeled apples
(I used Granny Smith)
2 tablespoons granulated sugar
1 tablespoon lemon juice
½ teaspoon cinnamon

For the topping:
1 cup all purpose flour
½ cup old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted


Position a rack in the middle of the oven and preheat to 350 degrees. Have a 2 ½ quart baking dish ready.

To make filling, in a large bowl, combine the apples, sugar, lemon juice and cinnamon and stir until well mixed. Pour into the baking dish and set aside.

To make the topping, in a large bowl, stir together the flour, rolled oats, granulated sugar, brown sugar, cinnamon and salt until blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.

Bake the crisp until the apples are tender, the juices are bubbling and the topping is golden brown, 35-40 minutes. Transfer to a wire rack and let cool for 10 minutes. Serve warm. The crisp can be cooled, covered with plastic wrap, and stored at room temperature for up to 2 days, then rewarmed at 250 degrees for 15 minutes.

1 comment: