Apple crisp

Posted in food, home cooking at 12:03 am by wingerz


During fall in New England the fruit scene is completely dominated by apples of all kinds. After spending a very pleasant day apple-picking, I got home and threw together this apple crisp. The apples (mostly McIntosh) broke down a fair amount, almost to the consistency of apple sauce, and the crumb topping was slightly crunchy and very good. I guess there’s no way it wouldn’t be good considering that the main ingredients are butter, sugar, and nuts.

I refused to serve the crisp with vanilla ice cream.

Hoping to snap a better photo next time I make this.

Apple Crisp
From America’s Test Kitchen‘s The New Best Recipe

6 tablespoons unbleached all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped nuts, such as almonds, pecans, or walnuts

3 medium Granny Smith apples
3 medium McIntosh apples
1/2 teaspoon grated zest and 1 1/2 tablespoons juice from 1 lemon
1/4 cup granulated sugar

1. For the topping: Place the flour, sugars, spices, and salt in a food processor and process briefly to combine. Add the butter and pulse 10 times, about 4 seconds for each pulse. Add the nuts, then process again, four or five 1-second pluses. Be sure not to overmix, or the mixture will become too wet and homogeneous. Refrigerate the topping while preparing the fruit, about 15 minutes.
2. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.
3. For the filling: Peel, quarter, and core the apples, then cut into 1-inch chunks. Toss the apples, zest, juice, and sugar in a medium bowl. Scrape the fruit mixture with a rubber spatula into an 8-inch square baking pan or 9-inch deep-dish pie plate.
4. To assemble and bake the crisp: Distribute the chilled topping evenly over the fruit. Bake for 40 minutes. Increase the oven temperature to 400 degrees and continue baking until the fruit is bubbling and the topping turns deep golden brown, about 5 minutes more. Serve warm.

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