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CLASSIC APPLE CRISP
Oct. 30th, 2016 07:15 pmCLASSIC APPLE CRISP
yield: 9 to 12 servings
prep time: 20 minutes *** cook time: 55 to 65 minutes *** total time: 1 hour 25 minutes
This apple crisp is filled to the brim with amazing apple flavor and topped with the perfect oat crumble. The best apple crisp I've ever had!
INGREDIENTS:
For the Filling:
3 pounds apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
¼ cup rum, apple cider or juice, or the liquor/juice of your choice; or water
¼ to ¾ cup brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons melted butter
2 tablespoons boiled cider, optional but good
1½ teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon ground ginger
3 tablespoons King Arthur Unbleached All-Purpose Flour or tapioca flour
¼ teaspoon salt
For the Topping:
¾ cup King Arthur Unbleached All-Purpose Flour
½ cup quick oats
heaping ¼ teaspoon salt
⅔ cup brown sugar, light or dark
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ cup (8 tablespoons) cold butter, cut in pats
½ cup diced pecans or walnuts, optional
DIRECTIONS:
1. Preheat your oven to 350°F. Grease a 9" x 9" square cake pan, or similar-size casserole pan.
2. Slice the apples about ¼" thick. Toss them with the remaining filling ingredients, and spread them in the pan.
3. To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
4. Add the cold butter, working it in to make an unevenly crumbly mixture.
5. Spread the topping over the apples in the pan.
6. Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it's bubbling and the top is golden brown.
7. Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.
I used Gala apples, since I had a tray of them from Costco that was begging to be used.
I used apple cider.
I split the difference with the brown sugar and went with ½ cup.
I did use the boiled cider (delish!).
I omitted the nuts in the crisp topping since Joseph is allergic.
Instead of a 9×9-inch square pan, I used a 1.5-quart casserole dish.
(Recipe from King Arthur Flour)
This delicious recipe brought to you by Brown Eyed Baker
http://www.browneyedbaker.com/classic-apple-crisp/
yield: 9 to 12 servings
prep time: 20 minutes *** cook time: 55 to 65 minutes *** total time: 1 hour 25 minutes
This apple crisp is filled to the brim with amazing apple flavor and topped with the perfect oat crumble. The best apple crisp I've ever had!
INGREDIENTS:
For the Filling:
3 pounds apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
¼ cup rum, apple cider or juice, or the liquor/juice of your choice; or water
¼ to ¾ cup brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons melted butter
2 tablespoons boiled cider, optional but good
1½ teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon ground ginger
3 tablespoons King Arthur Unbleached All-Purpose Flour or tapioca flour
¼ teaspoon salt
For the Topping:
¾ cup King Arthur Unbleached All-Purpose Flour
½ cup quick oats
heaping ¼ teaspoon salt
⅔ cup brown sugar, light or dark
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ cup (8 tablespoons) cold butter, cut in pats
½ cup diced pecans or walnuts, optional
DIRECTIONS:
1. Preheat your oven to 350°F. Grease a 9" x 9" square cake pan, or similar-size casserole pan.
2. Slice the apples about ¼" thick. Toss them with the remaining filling ingredients, and spread them in the pan.
3. To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
4. Add the cold butter, working it in to make an unevenly crumbly mixture.
5. Spread the topping over the apples in the pan.
6. Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it's bubbling and the top is golden brown.
7. Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.
I used Gala apples, since I had a tray of them from Costco that was begging to be used.
I used apple cider.
I split the difference with the brown sugar and went with ½ cup.
I did use the boiled cider (delish!).
I omitted the nuts in the crisp topping since Joseph is allergic.
Instead of a 9×9-inch square pan, I used a 1.5-quart casserole dish.
(Recipe from King Arthur Flour)
This delicious recipe brought to you by Brown Eyed Baker
http://www.browneyedbaker.com/classic-apple-crisp/
