July 6, 2011

Apple Crisp

Mmm…apple crisp. Yes, I’m aware it’s July. But I had a bunch of apples (and a couple of pears) left over from camping that needed to be used pronto. And, really, apple crisp is always good. Right?
Filling -
6 or so medium apples, peeled and sliced (I used 4 apples and 2 pears)
1 Tbs fresh lemon juice
2 Tbs brown sugar
1 Tbs flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp clove
2 Tbs cold unsalted butter, cut into tiny cubes
a pinch of salt
1/2 cup toasted pecans, chopped
Topping -
1/2 cup flour
1/2 cup brown sugar
3 Tbs butter
Preheat oven to 350. Butter an 8”x8” baking dish.
Mix apples, lemon juice, sugar, flour, spices, salt and butter. Gently mix in pecans. Scoop apples into prepared pan.
Make topping by mixing flour, sugar and butter with your fingers until it resembles wet sand. Spoon mixture onto apples, pressing it in a bit.
Bake 45-50 minutes, or until the top is crispy and caramelized and the apples are bubbling and cooked through. Keep in mind that different apples cook faster than others.

No comments:

Post a Comment