27 June 2007

Apple Crisp

My grandmother gave me a fruit of the month club membership as a Christmas gift, and I've used the resulting goodies for baking recipes several months. This month it was these gorgeous looking apples. As soon as my bb (best beloved) saw them, he suggested exactly what I'd been thinking: apple crisp!

I concocted this recipe with input from, primarily, Deborah Madison's "Vegetarian Cooking for Everyone", as well as Williams & Sonoma's "Essentials of Baking" and of course, my good old Betty Crocker cookbook. As always, I recommend using organic ingredients whenever possible.

Mmm... it's baking right now and it smells SO good...

Apple Crisp

6 T butter, cut into half-inch pieces
2/3 c all-purpose flour
3/4 c packed brown sugar
1/4 c chopped pecans (could also try chopped walnuts)
1/4 t salt
1/2 t ground nutmeg
1/2 t ground cinnamon

Whisk all ingredients except the butter together in a large bowl. Add the butter and use a mixer with a paddle attachment or your fingers to work it into the remaining ingredients, until the butter pieces are thoroughly coated and the rest of the mixture is coarse and crumbly.

5-6 large apples, peeled, cored, and diced
2 T packed brown sugar
1 T lemon juice
1 t ground cinnamon

Make the topping and set aside. Preheat the oven to 375F.

Put the apples into a 2-inch tall, about 2-2 1/2 quart gratin dish and gently toss with the filling's remaining ingredients, evenly coating the apples. Cover the filling with the topping.

Place the dish on a baking sheet to catch any dripping juices and place in the middle rack of the oven for 30-45 minutes, until apples are tender, juices are bubbling and the top is golden brown. Once cooled, can be covered and stored at room temperature up to two days. Reheat in a 250F oven for 15 minutes (also good cold or microwaved). Serve with vanilla ice cream or whipped cream, but also tastes incredible just on its own.

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