Tuesday, September 7, 2010

1st Apple Crisp of the Season

I love Apple Crisp. I first made this recipe back in college after recieving the Joy of Cooking as a gift from my mom. This recipe is tried and true.

I'm dreaming about having some now...

Oh and with fresh, homemade whipped cream... TO DIE FOR.
Apple Crisp
(From The Joy of Cooking)

Preheat oven to 375 degrees. Have ready an unbuttered 2-inch-deep 2 quart baking dish. Peel, core, and cut apples into 1-inch chunks:
8 medium apples (about 2 1/2 pounds)

Spread evenly in the baking dish.Combine in a bowl:
3/4 cup all-purpose flour3/4 cup white sugar 1/2 tsp salt1/2 tsp ground cinnamon1/4 tsp grated or ground nutmeg
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Using a pastry blender or 2 forks, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. (this may also be done with a mixer or in a food processor, taking care not to blend the butter too thoroughly.) Scatter the topping evenly over the fruit. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender, 50 - 55 minutes.

NOTES: This is my go to Apple Crisp recipe. Easy, tasty and always have the makings on hand during apple season. We hit pay dirt at the farmer’s market with apples, so I whipped up the first crisp of the season.

I only used 5 apples, as the ones we got were LARGE. I also sprinkled some cinnamon and nutmeg over the apples before putting the crisp topping over it to give the apples some more flavor. YUM.

1 comment:

Sarah said...

Crisps, cobblers, whatever you want to call them - they're handsdown my favorite form of dessert. Ever. & I'm a chocoholic. Yummy.