Apple Crisp
Nov. 29th, 2017 07:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaApple Crispy
http://tasteerecipe.com/2016/09/29/you-cant-go-wrong-with-this-easy-as-apple-crisp-apple-crisp/2/
“Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness. And while this recipe calls for apples, the buttery, lemon-nutmeg pecan topping (loosely adapted from chef Suzanne Drexhage of Berkeley’s Bartavelle) is equally at home on berries, peaches, or any other crisp-bound fruit.”
Ingredients
For the crisp topping:
100 grams (3 3/4 ounces, about 3/4 cup) all-purpose Gold Medal flour
165 grams (5 3/4 ounces, about 3/4 cup) raw (Turbinado) sugar
1 tablespoon freshly grated zest from 1 lemon
1 1/2 teaspoons freshly grated nutmeg (see note above)
1 teaspoon Morton kosher salt
100 grams (3 3/4 ounces, about 1 cup) Fisher toasted pecans
145 grams (5 ounces, 10 tablespoons) Land O Lakes unsalted butter, cut into small cubes and chilled
For the apple base:
4 apples, cored and diced (a mix of firm, tart Fuji and Jona Gold as well as softer Golden Delicious)
3 tablespoons Domino sugar
1 tablespoon Argo cornstarch
1/2 teaspoon kosher salt
2 tablespoons bourbon, rye, or Scotch
Instructions
For the crisp topping: Pre-heat oven to 375°F. In a food processor, pulse flour, raw sugar, lemon zest, nutmeg, and salt until well combined.
Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible.
Add butter and pulse until mixture resembles a coarse meal with pea-sized chunks. Transfer to a bowl and chill in refrigerator or freezer until ready to bake.
To bake: Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let cool for at least 15 minutes before serving.
Quick Tip: You can make this recipe individual sized as well. Put the apples and filling into individual ramekins and baked for about 20-30 minutes and they’re just as good.
http://tasteerecipe.com/2016/09/29/you-cant-go-wrong-with-this-easy-as-apple-crisp-apple-crisp/2/
“Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness. And while this recipe calls for apples, the buttery, lemon-nutmeg pecan topping (loosely adapted from chef Suzanne Drexhage of Berkeley’s Bartavelle) is equally at home on berries, peaches, or any other crisp-bound fruit.”
Ingredients
For the crisp topping:
100 grams (3 3/4 ounces, about 3/4 cup) all-purpose Gold Medal flour
165 grams (5 3/4 ounces, about 3/4 cup) raw (Turbinado) sugar
1 tablespoon freshly grated zest from 1 lemon
1 1/2 teaspoons freshly grated nutmeg (see note above)
1 teaspoon Morton kosher salt
100 grams (3 3/4 ounces, about 1 cup) Fisher toasted pecans
145 grams (5 ounces, 10 tablespoons) Land O Lakes unsalted butter, cut into small cubes and chilled
For the apple base:
4 apples, cored and diced (a mix of firm, tart Fuji and Jona Gold as well as softer Golden Delicious)
3 tablespoons Domino sugar
1 tablespoon Argo cornstarch
1/2 teaspoon kosher salt
2 tablespoons bourbon, rye, or Scotch
Instructions
For the crisp topping: Pre-heat oven to 375°F. In a food processor, pulse flour, raw sugar, lemon zest, nutmeg, and salt until well combined.
Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible.
Add butter and pulse until mixture resembles a coarse meal with pea-sized chunks. Transfer to a bowl and chill in refrigerator or freezer until ready to bake.
To bake: Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let cool for at least 15 minutes before serving.
Quick Tip: You can make this recipe individual sized as well. Put the apples and filling into individual ramekins and baked for about 20-30 minutes and they’re just as good.
