Thursday, January 19, 2012

Apple Crisp


Crisp tart apples and a lightly spiced butter-oatmeal topping.

Apple crisp.

Preheat the oven to 350F, and position a rack in the center of the oven.

In a large mixing bowl, combine 1 cup King-Arthur all-purpose unbleached flour, 1/2 cup (1 stick) cold butter cut into chunks, 3/4 teaspoon salt, 1 teaspoon cinnamon, and 3/4 teaspoon nutmeg:

Using a sharp pastry cutter, cut the flour into the dry ingredients, until the largest pieces of butter are about the size of cranberries:

Stir in 1 cup old-fashioned oats:

You'll need 7-8 crisp, tart apples. I used these Macoun beauties: 

Wash, pare, and core the apples, cut them into thin slices, and put them into a large casserole or baking dish. Squeeze over them the juice of half a fresh lemon:

Spread the topping over the apples. Using a spoon, ease the topping down among the apples, especially around the edges:

Give the dish a shake or two to settle the topping down among the apples.

Without these last two steps, the topping may bake into a hard shell over the soft apples.

Bake the apple crisp 50-60 minutes, until the apples are entirely soft and the topping is golden brown:

D likes it with ice cream, for dessert. K likes it leftover for breakfast. xo

All my recipes may be viewed here:

They are further organized as follows, with some overlap:

Main Dishes
Soups and Stews

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