A crisp is like a crust-less pie. Apple crisp is one of the most common types of crisps. It is good served warm or cold (and with ice cream!).
Not all apples are made equal. Some are made for eating raw and some are made for baking. When you get ready to bake apples, like for a pie or crisp, make sure you get a good baking apple. Some good apples for baking include: Cortland, Empire, Mutsu (Crispin), Golden Delicious, Granny Smiths, Jonagold.
For this apple crisp, I used 7 Jonagold apples.
- 1-1/2 cups Flour
- 1 cup Sugar
- 1/3 cup Brown Sugar
- 3/4 tsp. Ground Cinnamon
- 1/4 tsp. Salt
- 2/3 cup Unsalted Butter, cut in pieces
- 8 cups Peeled Apples, sliced 1/2" thick
- 2 tbsp. Lemon Juice
- 1/4 to 1/3 cups Sugar
- 1 tbsp. Flour
- 1/4 Salt
- 1/8 tsp. Nutmeg
Preheat oven to 375 degrees. In a large bowl, combine 1-1/2 cups flour, 1 cup sugar, brown sugar, cinnamon, and 1/4 tsp. salt. With your fingers or pastry blender work in butter until mixture starts to cling together.
In a second large bowl, toss together apples in the lemon juice. In a small bowl, combine 1/4 to 1/3 cups sugar, 1 tbsp. flour, 1/4 salt, and nutmeg. If your apples are sweet you will want to use the lesser amount of sugar. Sprinkle apples with the sugar-nutmeg mixture. Place apples in a 2-quart baking dish. Cover the apples with the crumb mixture.
Cover the crisp with parchment paper and then with aluminum foil. Place covered apple crisp on a foil lined cookie sheet. Place in oven and bake for 20 minutes. Remove the parchment paper and the aluminum foil from the top of crisp and bake for another 30 to 40 minutes until top is golden and apples are tender. Let cool 15 to 30 minutes before serving.
Apple crisps go well with ice cream, custard, or whipped cream.
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