Sunday, November 25, 2012

My favorite apple crisp recipe...

I'm sure I've mentioned before how much I lovvvvve fruit crisp. This year for Thanksgiving, instead of attempting another apple pie, I decided to go with a crisp. I just really love the buttery crunch. In my opinion, it gives it an extra special kick that apple pie doesn't have. Whenever I make a crisp, I loosely follow Ina Garten's recipes. However, over the years, I've found a few tricks that I like better. Here is my apple crisp recipe,

  • 5 pounds crisp, tart apples (I used Granny Smith here.)
  • Grated zest of 2 oranges
  • 4 tablespoons freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

Crumb Topping

  • 1 1/2 cups flouf (Half white with half whole wheat is great, if you have it.)
  • 3/4 cup granulated
  • 3/4 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup oatmeal
  • 2 sticks of unsalted butter, melted
  • 1/2 cup of chopped walnuts (You may be able to use less. Just make sure all of the crumb topping is "wet" with butter.)
Preheat the oven to 350 degrees F. Butter a 9x13 baking dish

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, melted butter and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

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