Friday, November 2, 2012

The Apple Crisps Again

Weird weather made the apple harvest in New York paltry this year.   Undeterred, I went apple picking anyway.  Although the specimens were small and scarce, they were pretty. 

They were also more than sufficient for apple crispage.  Yes, I said crispage.

Fine-looking crispage.

 I start with the Apple Crisp recipe from Epicurious:

1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped

4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon

Vanilla ice cream

Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.

For Topping:  Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.

For Filling:  Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

Literate Baker notes:  As much as I love nuts and raisins, I make this recipe without.  I know--weird.  Also, I used a combination of my pickin's: Northern Spy, Empire, and Fuji. 

Put this out for the squirrels. 

Say what you will about apple pie, apple cake, apple streudel--they are nothing compared to this crisp.  It's insanely good and the most delightful fall way to...

Keep it sweet.

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