Gift of Apple Crisp
Gift of Apple Crisp
Course: Comfort, Dessert, Fall, Winter
Crunchy Oat Topping
- 1 1/3 cups golden brown sugar
- 1 cup unbleached all purpose flour
- 1 cup old fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 cup walnut pieces
- ¼ teaspoon salt
- 12 tablespoons chilled unsalted butter, cut into small pieces
Apple Crisp
- 5 medium Granny Smith apples (about 1½ pounds)
- 4 large Macintosh apples (about 1 pound)
- 1 ½ cups raisins
- 6 tablespoons maple syrup
- Juice of one lemon
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Crunchy Oat Topping, chilled
- 2 pints vanilla ice cream
Crunchy Oat Topping
In a food processor, combine the brown sugar, flour, rolled oats, cinnamon, walnuts and salt. Pulse to blend.
Scatter the butter over the oat mixture and process until a soft, crumbly and lumpy cookie like dough forms.
Cover and refrigerate while crisp is cooking.
Use directly from the fridge.
Apple Crisp
Position a rack in the middle of the oven and preheat to 400 degrees.
Cut the fruit into small sections and place into an large oven proof baking dish and add the raisins.
Toss the fruit with the maple syrup, lemon juice and zest.
Add the vanilla, cinnamon and nutmeg.
With the tines of a fork, break up the largest lumps of topping.
Spoon the topping mixture evenly over the fruit, using it all.
Set the dish in the oven and bake until the fruit is bubbling and the topping is browned and crispy, about 35 to 45 minutes.
Set on a rack to cool for at least 10 minutes.
Serve hot, warm or cold with vanilla ice cream.